Ingredients
Wet Ingredients
- 1 large egg
- 1/3 cup palm shortening (62g), room temperature
- 1/3 cup coconut sugar
- 1 tsp vanilla bean paste
Dry Ingredients
- 1/2 cup buckwheat flour (80g)
- 1 Tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/3 – 1/2 cup dark chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Wet Ingredients: In a mixing bowl, combine the large egg, palm shortening, coconut sugar, and vanilla bean paste. Use a fork or a stand mixer to blend until smooth and creamy.
- Add Dry Ingredients: Gradually add buckwheat flour, coconut flour, baking soda, and salt to the wet mixture. Stir thoroughly until all the ingredients are well incorporated and form a cohesive dough.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips to evenly distribute them throughout the cookie dough.
- Portion the Dough: Using a spoon or cookie scoop, place approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 10-11 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet to set properly before serving.
Notes
- You can substitute palm shortening with coconut oil for a different flavor and texture.
- Adjust the amount of dark chocolate chips to your preference or use dairy-free alternatives to keep the recipe dairy-free.
- Coconut flour is very absorbent; do not increase it beyond the specified amount to avoid dry cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, ensure the chocolate chips do not contain nut traces.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Baking
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
