As well as being absolutely delicious, these cookies are gluten free and vegan. You put them together in about 10 minutes, they’re easy to make and everyone loves them…what more could you ask for?
From an Ayurvedic point of view, buckwheat is light and nutrient dense – highly recommended for reducing kapha dosha in weight loss and detox diets. Buckwheat is heating and also counteracts water retention, so it’s highly recommended in Spring which is a wet and heavy season. If pitta and vata dosha are high in your constitution, just use small amounts of buckwheat in Spring and Winter to avoid over heating and excess dryness in your body. Buckwheat is also high in protein, magnesium, manganese, essential amino acids and fibre – it’s an interesting ingredient to have in your cupboard. Look for a light coloured, almost white flour — the bluish variety tends to be very bitter. You could always buy buckwheat groats and grind them at home.
Here’s the chocolate chips version but I think raisins and nuts would make a great combination too,I’ll let you know how it goes! BIG thanks to Megan Gilmore for this great recipe.
- 1 cup light coloured buckwheat flour
- 1/2 cup coconut sugar
- 1/3 cup melted coconut oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips
Preheat the oven to 180ºC and line a large baking sheet with parchment paper.
In a large bowl, stir together the buckwheat flour, coconut sugar, oil, water, vanilla, salt, and baking soda. Then add in the vinegar, which will react with the baking soda to help the cookies rise a bit.
Fold in the chocolate chips, then use a tablespoon to scoop the dough into 12 mounds spaced evenly apart on the lined baking sheet. Flatten each cookie with your hands, as these cookies will only spread slightly. Bake until the edges are firm, about 10 minutes at 180ºC. Let cool at least 10 minutes before serving.