Vegan Buckwheat Chocolate Chip Cookies

9 20 109
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 12
Vegan Buckwheat Chocolate Chip Cookies
Health Highlights


1 cup Buckwheat flour
1/2 cup Coconut sugar
1/3 tbsp Coconut oil
2 tbsp Water
1 tsp Vanilla extract, pure
1/2 tsp Sea Salt
1/2 tsp Baking soda
1 tsp Apple cider vinegar
1/2 cup Dark chocolate chips


Preheat the oven to 350ºF and line a large baking sheet with parchment paper or a silicone mat.

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 350ºF. Let cool at least 10 minutes before serving.


If you'd like to replace some of the oil in this recipe, they can be made them using ¼ cup melted coconut oil with ¼ cup unsweetened applesauce. In this case, please omit the water in the recipe. The resulting cookies will be softer due to the applesauce, like a cross between a cookie and a muffin top. If you'd like them to be firmer, place them in the fridge and serve cold.

Nutrition Facts

Per Portion

Calories 109
Calories from fat 17.1
Calories from saturated fat 8.3
Total Fat 1.9 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 162 mg
Potassium 78 mg
Total Carbohydrate 21.8 g
Dietary Fiber 1.5 g
Sugars 11.3 g
Protein 1.8 g

Dietary servings

Per Portion

Grain 0.2

Energy sources