Chocolate Pecan Buckwheat Cookies

"A gluten free, dairy free and vegan take on a delicious choc chip biscuit."
-- @ournourishingtable_
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 18

Recipe Card


  • 2 cups buckwheat flour
  • 1/4 cups coconut sugar
  • 1 teaspoons baking powder
  • 3/4 cups vegan dark choc chips
  • 1 cups Chopped pecans
  • 2/3 cups extra virgin coconut oil
  • 1/4 cups raw honey
  • 2 teaspoons vanilla essence
  • 1/4 cups tapioca flour


  • Step 1

    Preheat oven to 350 degrees Fahrenheit

  • Step 2

    In a large bowl, mix together buckwheat flour, coconut sugar, baking powder, choc chips and pecans and mix to combine.

  • Step 3

    Add coconut oil, honey and vanilla to a small saucepan and heat on low, continuously stirring until coconut oil is melted.

  • Step 4

    Add tapioca flour to coconut mixture and whisk together until well combine and mixture begins to thicken.

  • Step 5

    Pour coconut mixture into dry mixture and stir to combine. Choc chips will melt though the mixture.

  • Step 6

    Take a spoonful of mixture, roll into a ball and place onto a baking paper lined tray. Repeat until all mixture is used. A second baking tray may be needed.

  • Step 7

    Press each biscuit ball down with a fork and then place trays in oven for 15 minutes.

  • Step 8

    After 15 minutes, remove baking trays from oven and allow biscuits to cool for about ten minutes before transferring onto a cooling rack.

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