These are not your ordinary chocolate chip cookies. They have a nutty taste, outer crunchy edge, and inner chewiness. A slight nutty taste and dense texture makes these morsels quite satisfying. They are suitable for breakfast or dessert. I just had one while groveling through chemistry notes and will likely have another one (or two) with a cup of joe tomorrow morning before class.
(Almost) Vegan Chocolate Chip Cookies
1 cup almond flour
1 cup buckwheat flour
1 tsp baking soda
1/2 tsp sea salt
dash of cinnamon
1/2 cup coconut oil (melted)
1/2 cup honey (To make these completely vegan you could use maple syrup)
1 tsp vanilla extract
3.5 oz dark chocolate bar, chopped into pieces
*Note: following the recipe above, these will turn out to be a flatter (and chewier) cookie. For a cookie that has a higher rise and is a bit less dense, decrease oil to 1/3 cup and honey to 1/3 cup and add one egg or 1/4 cup applesauce (keeping flour ratio the same).
Preheat oven to 350 degrees. Combine dry ingredients in one bowl and wet ingredients in another. Add wet ingredients to dry and mix until just incorporated.
If dough seems too wet, add a little bit more buckwheat flour. Add chocolate. Chill for 15 minutes and then use a cookie dough scoop to form balls of dough on a baking sheet. Bake for 13 minutes until just brown on outer edges but still a bit gooey in the middle. Let cool for a good 10 minutes before transferring (the cookies are easily breakable). Enjoy with gluten lovers, gluten-free eaters, carnivores, and vegans alike!