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Chocolate Cranberry Buckwheat Cookies (Vegan, Gluten Free):
Prep Time
10
minutes
Cook Time
12
minutes
Total Time
22
minutes
Servings
12
cookies
Ingredients
Dry:
1
cup
light buckwheat flour *
1/2
cup
organic granulated sugar
1/2
teaspoon
fine sea salt
Wet:
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
Add-ins:
1/3
cup
vegan chocolate chips
1/3
cup
dried cranberries
Instructions
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.
Recipe Notes
*The buckwheat flour should be close to white – the darker varieties have a bitter flavor.