Sometimes you just need a cookie! These cookies are soft and just sweet enough. I absolutely do not feel I am compromising in the least when enjoying one of these. These gems are full of good fats, whole grains and something your whole family will enjoy!
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings 16 cookies
• 1 cup buckwheat flour
• 1/2 cup gluten-free oat flour
• 1/3 cup gluten-free all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons coconut sugar (aka 1/4 cup plus 2 tablespoons)
• 1 egg
• 1 egg yolk
• 1 tablespoon coconut milk, from can (light or full fat)
• 3 tablespoons coconut oil, melted and cooled
• 2 tablespoons coconut butter, melted and cooled (see notes below)
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, unsweetened
• 2/3 cup chocolate chips – I used mini chips
1. Combine buckwheat flour, oat flour, gluten-free all-purpose flour, baking soda and salt in a small bowl. Set aside.
2. Melt your coconut butter. See notes below for the best way to melt.*
3. In a second larger bowl, whisk the egg and egg yolk.
4. Next, whisk coconut sugar, coconut milk, coconut oil, vanilla and cooled coconut butter into eggs.
5. Add bowl of dry ingredients to wet in 2 additions. Combine via wooden spoon and finish with spatula to ensure all ingredients are thoroughly incorporated.
6. Fold in shredded coconut and chocolate chips.
7. Allow the batter to rest for 5-10 minutes.
8. Scoop cookies with standard size cookie scoop, or roughly measure 2 tablespoons of dough.
9. Place in parchment lined baking sheet. I do not bake more than 8 cookies at a time, and only 1 tray at a time.
10. Bake for approximately 10 minutes. You want to avoid over baking to ensure these cookies stay soft. I always check mine 1-2 minutes before the anticipated cooking time.
•The buckwheat flour softens over time, therefore you will likely feel the cookies are even softer the next day. Store in a closed, air-tight container.
•Coconut butter will be very firm in the jar. It resembles a peanut butter that separates with the oil on top. The difference is it will be solid, rather than runny. I find it easiest to place a saucepan filled with a few cups of water on low over your stove top. You do not want to boil the water, rather warm it. Remove any plastic labels from the coconut butter jar and place it in the pan with water. I usually put in enough water to reach half way up the jar. Allow the jar to rest in warm to very warm water for a few minutes. You will be able to stir the mixture shortly after it heats through. It will have a consistency similar to tahini. Now you can measure and carry on baking!
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