Ingredients
Equipment
Method
- In a large bowl, combine oil, sugars, applesauce and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the buckwheat flour, cornstarch, cinnamon, salt, and baking soda until completely incorporated. Mixture should be very thick, but still soft.
- Fold in the chopped chocolate.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop heaping tablespoon (20ml) amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
- Bake for 11-12 minutes until just barely golden brown around the edges. Remove from oven and allow to cool for at least10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool. For best texture, allow to cool completely before eating.
- Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.
Notes
Texture/taste Notes: These vegan and gluten free cookies are crispy on the outside and chewy on the inside with lots of coarsely chopped dark chocolate. The buckwheat flour gives them a nutty flavor, balanced out in texture by cornstarch for a cookie that spreads perfectly in the oven. An easy, oil based cookie that is naturally dairy, egg, and gluten free. Can also be called buckwheat chocolate chunk cookies.
Oil choice: Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the applesauce and re-solidify, creating uneven pockets of moisture. But for a more nuanced cookie, use half neutral oil and half pungent olive oil.
Apple sauce: This is both the binding agent and some of the liquid, much as eggs would be. The pectin in apples acts as the binding agent to provide structure. Other common substitutions are not recommended as the sticky nature of buckwheat will result in them being very dense.
Corn starch: The corn starch should not be replaced with potato or tapioca starch as they will result in a different texture and not bind the cookie properly.
Chopped chocolate vs chocolate chips: For best results used chopped chocolate. The uneven chop of chocolate will blend with the flours to balance out the texture of the buckwheat and create a chewy interior with areas of gooey chocolate. Chocolate chips contain additives which will inhibit them from melting into the batter.
For extra nuance sprinkle the tops with flaky sea salt just before baking.