Himalayan Tartary Buckwheat Chocolate Chip Cookies
This recipe is organic, vegan, and gluten-free.
Equipment
Ingredients
- 3/4 cups organic flour.
- 1/4 + 2 tbsp cup HTB flour.
- 1 cup date sugar.
- 1 chia egg.
- 1/2 tsp baking soda.
- 1/2 cup vegan butter (melted or soft).
- 1/2 tsp pink salt.
- 11/2 tsp vanilla extract.
- 1 cup chocolate chips.
- 1 cup walnuts.
Instructions
- Preheat oven to 375 and grease cookie sheets.
- In a bowl blend the flour and baking soda.
- In another bowl mix melted or soft Earth Balance and sugar until smooth.
- Beat in the chia egg, salt, and sugar.
- Add the flour mix and stir until smooth.
- Stir in the chips and nuts until blended.
- Form the cookie dough on sheets (one packed teaspoon per) about two inches apart and bake one sheet at a time on the center rack for roughly 10 minutes, rotating the position once. You can lay parchment paper or go direct on cast iron.
- Remove from oven when golden and let stand until cool.
Notes
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
If you don't have an electric mixer you can do it by hand.
You can mix up the chips and nuts in this recipe for different spins. Macadamia carob chip is one of our favorites! 💚
Nutrition
Calories: 75kcal
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