These healthy Apple Buckwheat Chocolate Chip Cookies are tender, moist and packed with nutrition. Its oil free, nut free and kid friendly.
Buckwheat is a popular gluten free flour that fits into many diets. Its healthy and protein packed with many more nutrition.
Its quite easy to handle buckwheat flour while baking and so I often bake buckwheat bread which is loved by all. I also made buckwheat pancakes and my famous vegan chocolate cake is also made with buckwheat flour.
Health benefits of buckwheat flour
Its a nutritious whole grain superfood that supports weight loss, improves heart health and manages diabetes. Its a good source of protein and fiber too.
Ingredients for vegan buckwheat flour cookies
Vegan chocolate chips
I only used 8 ingredients to make these easy buckwheat cookies and so they can be prepared in short notice too.
Buckwheat flour – any buckwheat flour works in this recipe. Usually its dark in color and the outcome of the baked goods is darker comparatively.
Apples – red delicious apples does the justice to these cookies but Fuji apples also work here.
Flaxmeal – This works great as egg substitute and adds fiber and healthy fats to the recipe.
chocolate chips – any dairy free vegan chocolate chips work but I prefer using dairy free mini chocolate chips for my desserts.
For detailed measurement of the ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Apple Buckwheat Chocolate Chip Cookies
Firstly, in a nonstick pan, I cooked apples with maple syrup and vanilla extract until the apples were soft. Then, I turned off the flame and kept it aside to cool down a bit.
Next, I blended the cooked apples along with its syrup in a blender until smooth and kept it aside.
Secondly, I soaked flaxmeal in water in a bowl and let it rest for sometime.
Then, I stirred in the blended apples into the soaked flaxmeal and kept it aside.
Next, in the same bowl, I combined buckwheat flour, baking powder and salt.
Then, I whipped it into a batter.
Thereafter, I folded in chocolate chips into the batter.
Afterwards, I scooped 12 round cookies on the prepared cookie sheet with the help of a medium sized cookie scoop.
Then, I roughly shaped them and baked in the middle rack of the oven at 400 degree Fahrenheit for 25 minutes.
Once done, I turned it off and took out of the oven and let them cool.
These came out so good and so flavorful, and we loved this Fall dessert.
They were absolutely melt in mouth with crisp bites and so good. To top it all its gluten free and hence fits into most diet types.
- Make sure to blend the apples along with its cooked syrup. Hence, scrape it all from the pan for the best results.
- It is important to check if your apples are sweet or else the cookies might come out as sweet as expected.
This taste best when served the same day. However, refrigerate the leftovers in a single layer in an air tight container for about 4 days. Warm it in the toaster oven for 3-4 minutes.
Not for this recipe. This recipe has a brownie batter kind of texture and not very doughy.
I made them oil free and butter free and with very few but healthy ingredients. Hence, these are healthy comparatively.
My other vegan cookie recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Apple Buckwheat Chocolate Chip Cookies
- Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a nonstick pan combine apples, maple syrup and vanilla extract. Cook on a medium flame stirring at intervals until apples are soft. Turn off the flame and let it cool down.
- In a blender, spoon out the cooked apples along with the syrup and blend it smooth. Keep it aside.
- In a small bowl combine flaxmeal and warm water. Stir and let it soak until fluffy.
- Combine the blended apples into the soaked flaxmeal and stir nicely until well mixed.
- Now, in the same bowl, combine buckwheat flour, baking powder and salt. Whip it into a batter.
- Lastly, fold in 1/4 cup chocolate chips to the batter. With the help of a medium sized cookie scoop place round shaped cookies on the cookie sheet. Roughly shape them round and flatten them from the center with the back of the cookie scoop. ( Do not over flatten, just a rough even round is required here). Top each cookie with the remaining 2 tbsp chocolate chips.
- Place the cookie sheet in the middle rack of the oven and bake for 25 minutes. Take out the cookie sheet and let the cookies cool down completely. Enjoy!
- Make sure to use red delicious apples that’s absolutely sweet in taste. Fuji apples also work great in this recipe. Sour apples will make the cookies sour.
- These cookies have crispy edges and soft center.
- These taste best when served the same day. Refrigerate the leftovers in an air tight container for 3-4 days. Warm them in oven toaster for 2 minutes and let cool. You may also re-bake them at 400 degree Fahrenheit for 3-4 minutes. Let them cool before serving.