Apple Buckwheat Chocolate Chip Cookies

These healthy Apple Buckwheat Chocolate Chip Cookies are tender, moist and packed with nutrition. Its oil free, nut free and kid friendly.

Course Dessert

Cuisine American

Keyword buckwheat chocolate chip cookies, buckwheat cookies, gluten free buckwheat chocolate chip cookies, healthy buckwheat cookies, vegan buckwheat flour cookies

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 106kcal

Author Gunjan

Equipment

oven

Ingredients

2 cups chopped red apples
3/4 cups pure maple syrup
1 tsp vanilla extract
3 tbsp whole ground flax meal
1/2 cup warm water
1 cup buckwheat flour
1 tsp baking powder
1/8 tsp salt
1/4 cup + 2 tbsp dairy free mini chocolate chips

Instructions

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!

Notes

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.

Nutrition