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Vegan Gluten Free Chocolate Chip Cranberry Buckwheat Cookie Stack - by Veggie Lexi

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

  1. Preheat oven to 350 F.
  2. Combine all dry ingredients together in a large mixing bowl using a whisk.
  3. Combine all wet ingredients together in a medium mixing bowl using a fork.
  4. Add the wet ingredients into the dry ingredients a little at a time, mixing as you go.
  5. Fold the add-ins into the cookie dough.
  6. Drop 1 Tablespoon sized balls of cookie dough onto a parchment paper lined baking sheet.
  7. Bake for 10-12 minutes or until set and lightly golden brown.
  8. 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.