Chocolate Cranberry Buckwheat Cookies (Vegan, Gluten Free):
light buckwheat flour *
organic granulated sugar
fine sea salt
pure vanilla extract
apple cider vinegar
vegan chocolate chips
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.