Prep Time 10 mins - Cooking Time 10 mins - Cooling Time 5 mins - Total Time 25 mins - Calories 146 Each - Serves Up to 12 - By Karrie Blew
1 Cup Buckwheat Flour
1/2 Cup Date or Coconut Sugar
1/2 Tsp Sea Salt
1/2 Tsp Baking Soda
1 /3 Cup Coconut Oil, Melted
2 Tbsp Water
1 Tsp Vanilla Extract
1 Tsp Apple Cider Vinegar
1 /2 Cup 85% Dark Chocolate Chips
1/4 Cup Walnuts, Raw Heirloom (Optional)
Preheat oven to 350F.
Line large baking sheet with parchment paper or a silicone mat.
In a large bowl, mix together Buckwheat Flour, Sugar, Salt, Baking Soda.
Stir in Oil, Water, Vanilla Extract.
Add Vinegar and mix well. It will react with the baking soda to help the cookies rise.
Fold in the Chocolate Chips and Walnuts (Optional).
Use a tablespoon to scoop the dough into 12 mounds and space evenly apart on the lined baking sheet.
Flatten each cookie with the back of the spoon, as these cookies will only spread slightly.
Bake about 10 minutes, until edges are firm.
Let cool at least 5 minutes before serving.