A quiet evening alone. A good book. Candlelight. Snow falling outside. The only thing missing was a warm, yummy cookie. One that is both gluten free and vegan.
It’s a tall order, but not impossible. I’ve done Orange and Fig Thumbprints, these Almond Flour Cookies, these Vegan, GF Chocolate Chip Cookies, these Gooey Chocolate Drop Cookies, these Tahini Cookies and even this Little Bit of Raw Cooking Dough.
Those past cookies rely a lot on almond flour and gf flours. This time I brought in another gluten free flour many have never used- buckwheat flour. Buckwheat is technically a grain; it’s ground from the groats.
For these Chocolate Chip Buckwheat Cookies for 1, I choose a lighter buckwheat flour (from hulled groats) over the darker buckwheat flour (from unhulled groats), which boasts more fiber but also a much deeper, bitter’esque flavor that you may not to be used to.
Next time you need just a cookie or two, not a whole batch, give these Chocolate Chip Buckwheat Cookies for 1 a go.
Gluten Free, Vegan Chocolate Chip Cookies for 1
2 tbls buckwheat flour (light colored)
1 tbl coconut sugar
2 tsp ghee, warmed
1 tsp water
drizzle of vanilla extract
pinch of pink salt
pinch of cinnamon (or 5-spice)
sprinkling of chopped dark chocolate
Flaky sea salt
Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper.
Mix together the ghee, coconut sugar, vanilla, salt and cinnamon with a fork. Mix in the buckwheat flour, adding a tsp of water as needed to bring it all together. Fold in the dark chocolate.
Spoon the batter into two cookies onto the sheet pan. Top with a flake or two of salt. Bake for 8 minutes or until lightly browned on the bottom. Cool slightly. Enjoy warm.
Note: Warm the ghee- it doesn’t have to be melted, but it needs to be soft. If needed, put it in your glass mixing bowl and set in the preheating oven for a minute or two.