These little cookie bites are devoured by my entire family, myself included - perfect with a cup of herbal tea in the afternoon, perfect packed into a lunchbox for a wee sweet treat. 
I've used buckwheat flour, which is naturally free of gluten and has to be one of my favourite flour alternatives to work with, paired with my favourite sugar alternative, coconut sugar, which gives a lovely, rich caramel flavour.


1 1/4 cup buckwheat flour 
1/2 tsp baking soda
generous pinch sea salt 
1/2 cup coconut oil, softened 
1/2 cup coconut sugar, or light muscovado sugar
1/2 tsp vanilla powder, or 1 tsp vanilla extract 
1 egg
1/2 cup dark chocolate chips, or finely grated chocolate (I used Loving Earth dark raw chocolate)


Line a baking tray with grease proof paper.
In a medium mixing bowl add buckwheat flour, baking soda and salt and stir to combine. 
In a food processor add coconut oil, sugar and blend for several minutes until well combined and lighter in colour, add vanilla powder and egg and blend for a further minute or two. 
Add the batter to the prepared flour, gently mix until just combined, then stir through the chocolate chips. 
Place into the fridge for an hour to set. 
Preheat oven to 180°. Remove the dough from the fridge when cooled and firm, scoop out tablespoons and roll into small balls and place on baking paper. I haven't flattened these so they stay small and high, like a ball, rather than a flat cookie - but you could easily press these with the back of a spoon or fork. 
Place into preheated oven and bake for 12 minutes, until golden on the outside and slightly squishy in the centre. Remove from the oven and allow to cool on the tray. 
Transfer into an airtight container. Will store for up to a week. 

Makes approx. 20 small cookies 

Enjoy. x Zoe 

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