Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Ingredients :
1/2 cup buckwheat flour
1/2 cup Sabo quinoa flour or Quinoa Flakes
2 tablespoons tapioca starch
1/4 cup + 2 tablespoons raw cacao powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup coconut oil
1/2 cup coconut sugar
1/4 cup maple syrup
1 tablespoon nut/seed butter of choice I like peanut butter or tahini
1 large egg
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Maldon sea salt to garnish optional
Instructions :
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Whisk together the flours, cocoa powder, and other dry ingredients (minus the coconut sugar) in medium mixing bowl and set aside.
Beat together the coconut oil and sugar until fluffy. Beat in remaining wet ingredients then add to the dry ingredients and stir with a large wooden spoon until you have a thick, cookie-like dough. Fold in the chocolate chips.
Spoon the dough on the parchment lined baking sheet. Smooth over with the back of a wet metal spoon and slightly flatten (this is optional, but make the cookies more uniform in shape). Sprinkle with maldon sea salt if desired.
Bake in the center of a warm oven for 12 – 14 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.
Cool on a wire rack for 5 – 10 minutes and enjoy!
Dunk these babies in a glass of almond milk (or regular milk if you so choose) and relish in the chocolatey goodness that you just created.