I love cookies, but I run into a problem with them. When I buy premade gluten free cookies, they’re only OK and they’re super expensive. When I make them at home, I end up with a batch that makes anywhere from 40 to 60 cookies (depending on cookie size) and I can’t help but eat way more of them than I meant to. Does anyone else have this conundrum? This recipe is kind of my savior for moments like that. This recipe only makes 12 cookies (which I think is the perfect amount for making and sharing), and it’s pretty healthy (as far as cookies go, at least). Plus, they are so delicious and definitely satisfy the yummy cookie craving.
Chocolate Cranberry Buckwheat Cookies (Vegan, Gluten Free):
- 1 cup light buckwheat flour *
- 1/2 cup organic granulated sugar
- 1/2 teaspoon fine sea salt
- 2 Tablespoons coconut oil melted
- 1/3 cup applesauce room temperature
- 2 Tablespoons water room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1/3 cup vegan chocolate chips
- 1/3 cup dried cranberries
- Preheat oven to 350 F.
- Combine all dry ingredients together in a large mixing bowl using a whisk.
- Combine all wet ingredients together in a medium mixing bowl using a fork.
- Add the wet ingredients into the dry ingredients a little at a time, mixing as you go.
- Fold the add-ins into the cookie dough.
- Drop 1 Tablespoon sized balls of cookie dough onto a parchment paper lined baking sheet.
- Bake for 10-12 minutes or until set and lightly golden brown.
- Transfer to a wire mesh cooling rack and allow to cool completely.
*The buckwheat flour should be close to white – the darker varieties have a bitter flavor.