"A gluten free, dairy free and vegan take on a delicious choc chip biscuit."
Chocolate Pecan Buckwheat Cookies
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Prep time 15mins
Cook time 15mins
Serves or Makes: 18
Recipe Card
ingredients
- 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
Method
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.