Description
These cookies are soft in texture and rich and chocolate-y. They are everything you want in a cookie!
Ingredients
Units
Scale
- 1 1/4 cup buckwheat flour (I used Bob’s Red Mill)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 2 tablespoons room temperature coconut oil (it should be soft, yet not melted. It should be easy to scoop)
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 2 tablespoons unsweetened dairy free milk (I used almond milk)
- 1 cup dairy free dark chocolate chips, reserve 1/4 cup
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, a silpat mat, or lightly grease. set aside.
- In a small mixing bowl combine the dry ingredients: buckwheat flour, cocoa powder, cinnamon, nutmeg, salt, and baking soda. Stir to combine.
- In a large mixing bowl cream together the coconut oil and the coconut sugar using an electric hand mixer or a stand mixer. The texture should be light and fluffy with small peaks.
- Cream in the vanilla, egg, and milk until combined.
- Gradually add the dry ingredients in a little at a time and mix in the dry ingredients until all the dry ingredients has been incorporated and the dough comes together.
- Use a spatula to stir in the chocolate chips.
- Roll the dough into 1 tablespoon size ball, or use a small cookie scoop. Space the cookies about 3 inches apart. you should have 18 cookies. Use your fingers to flatten the cookies to 1/2 inch thickness. Press the reserved chocolate chips onto the top of each cookie.
- Bake the cookies for 8 to 10 minutes, or until the top of the cookies are dry to the touch and has cracked a little.
- Cool cookies sheet for 10 minutes. Transfer to a cooling rack to continue to cool. You can eat them after they have cooled for 10 minutes and are still warm, they are best that way. Once cooled store in an air tight container at room temperature for up to 5 days. Although, they are best when fresh.
Notes
Recipe adapted from Cooking Ala Mel
