Buckwheat Cookies Recipe Vegan: Easy, Delicious & Healthy

Are you looking for a delicious, wholesome treat that fits perfectly into a vegan lifestyle? Look no further!

These buckwheat cookies are not only easy to make but packed with nutty flavor and wholesome goodness. Buckwheat, despite its name, is gluten-free and loaded with nutrients, making it an excellent choice for those seeking healthier baking alternatives.

These cookies are crisp on the edges and chewy in the center, offering a delightful texture that will satisfy any cookie craving. Plus, they’re naturally vegan, dairy-free, and refined sugar-free, making them perfect for anyone with dietary restrictions or those simply wanting to enjoy a guilt-free sweet snack.

Whether you’re baking for your family, friends, or just yourself, this recipe is a fantastic way to incorporate more whole foods into your diet without compromising on taste. Keep reading to discover why these buckwheat cookies will become your new favorite, how to make them from scratch, and tips to customize them your way!

Why You’ll Love This Recipe

Buckwheat flour adds a rich, earthy flavor that sets these cookies apart from your typical vegan cookie. Unlike standard wheat flour, buckwheat is gluten-free and full of antioxidants, fiber, and essential minerals like magnesium and manganese.

This recipe uses natural sweeteners and plant-based ingredients, making it a healthier alternative to traditional cookies without losing any of the indulgence. It’s also incredibly versatile — you can easily swap add-ins like nuts, dried fruit, or dairy-free chocolate chips to suit your preferences.

Finally, the recipe is simple and straightforward, perfect for beginner bakers or anyone short on time but craving a wholesome treat. Plus, these cookies keep well and make great on-the-go snacks or lunchbox additions!

Ingredients

• 1 1/2 cups buckwheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or brown sugar)
• 1/3 cup coconut oil, melted
• 1/4 cup unsweetened applesauce (acts as egg replacer)
• 1 teaspoon vanilla extract
• 1/3 cup dairy-free chocolate chips (optional)
• 1/4 cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Whisk or fork
• Rubber spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a medium bowl, combine the buckwheat flour, rolled oats, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
3. In a separate large bowl, whisk together the melted coconut oil, coconut sugar, applesauce, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
5. If desired, fold in the dairy-free chocolate chips and chopped nuts to add texture and bursts of flavor.
6. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges start to turn golden brown but the centers are still soft. Keep an eye on them as baking times may vary.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
9. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Tips & Variations

“For a nuttier flavor boost, toast the buckwheat flour in a dry skillet for 3-5 minutes before mixing it into the dough.”

If you want to make these cookies nut-free, simply omit the chopped nuts or replace them with seeds like pumpkin or sunflower seeds. For a bit of extra sweetness and chew, mix in dried cranberries or raisins.

To make your cookies extra chocolatey, add cocoa powder (replace 2 tablespoons of buckwheat flour with cocoa powder) or use vegan white chocolate chips. You can also experiment with spices like cinnamon or cardamom to add warmth and depth.

If you prefer a softer, cake-like cookie, add an additional 1-2 tablespoons of applesauce or plant-based milk to the batter.

Nutrition Facts

These cookies provide a modest amount of protein and fiber thanks to the buckwheat and oats, making them a more nutritious treat than your average store-bought cookie.

Serving Suggestions

Enjoy these buckwheat cookies with a warm cup of tea or your favorite plant-based milk for a cozy snack. They’re perfect for lunchboxes or an afternoon pick-me-up.

For dessert, serve them alongside fresh berries or a scoop of vegan vanilla ice cream for a delightful contrast of textures and temperatures.

Looking for more vegan baking or snack ideas? Check out this Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try the fruity and refreshing Lemon Ricotta Pasta With Arugula Recipe for a light meal to complement your cookie treats.

Conclusion

These vegan buckwheat cookies are a fantastic addition to any baker’s repertoire, combining healthful ingredients with simple preparation for a guilt-free indulgence. The nutty flavor of buckwheat pairs beautifully with natural sweeteners and optional mix-ins like chocolate chips or nuts, making the cookies customizable and delicious.

Whether you’re new to vegan baking or a seasoned pro, this recipe offers a reliable, tasty treat that everyone can enjoy. Plus, with their wholesome ingredients, you can feel confident serving these cookies to family, friends, or anyone looking for a nutritious snack.

Don’t forget to explore other recipes on our blog, like the Horse Cough Syrup Recipe for natural remedies, or the savory Instant Pot Rabbit Recipe if you’re looking to expand your cooking horizons.

Happy baking and enjoy every bite!

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