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Vegan Buckwheat Chocolate Chip Cookies from Petal and Moon Pastry

Vegan Buckwheat Chocolate Chip Cookies from Petal and Moon Pastry

By: Cecilia Buyswheeler-Gunther (Read Bio)

Vegan Buckwheat Chocolate Chip Cookies from Petal and Moon Pastry
These incredibly delicious cookies are vegan and gluten free!

Ingredients

  • 80 grams coconut oil, melted - or substitute canola oil
  • 100 grams coconut sugar - or substitute cane sugar
  • 5 grams vanilla extract
  • 50 grams flaxseed meal
  • 30 grams water
  • 20 grams freshly squeezed lemon juice
  • 120 grams Janie's Mill Organic Buckwheat Flour
    40 grams cocoa powder
    5 grams sea salt
    3 grams baking soda
    160 grams dark chocolate chips or chocolate chunks

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine the flaxseed meal, water, and lemon juice. Set aside.
    In a mixer with a paddle attachment, combine the oil and sugar and mix well, at least 3 minutes.
  3. Add the flaxseed/water/lemon juice mixture and mix well.
  4. Combine the dry ingredients together in a medium bowl (buckwheat flour, cocoa, salt, and baking soda)
  5. Add the dry ingredients to the wet ingredients in about 3 or 4 additions, scraping the sides of the bowl periodically to incorporate well.
  6. Then add the chocolate chips and mix until incorporated.
  7. Chill the dough if desired for 30 minutes.
  8. Line 2 sheet pans with parchment paper.
  9. Use a medium size cookie scoop (about 2 tablespoons worth of dough) to scoop and drop the cookies onto the parchment paper, leaving about 3 inches of space between each cookie.
  10. Bake at 350F for 15-18 minutes, rotating the pans after 8-10 minutes.
  11. Allow the cookies to cool on the pans before removing and enjoying
  12. Store the cookies in an airtight container and enjoy for several days.

Notes

Cake and cookie images supplied by Ashley Johnson of Petal and Moon Pastry.

I will let Ashley introduce herself:

“My name is Ashley Renee Johnson. I live in Oak Park, Chicago with my partner and young child. I am a trained chef and I have worked professionally in the hospitality industry for over 15 years. Most recently I was the Head Baker at Somerset at the Viceroy under Chef Meg Galus and the Boka Group. Prior to that I was a pastry cook at Spiaggia and Cafe Spiaggia. And for a time I baked wholesale sourdough bread at West Town Bakery.

I started baking from home early on in the pandemic shutdown, offering weekly bread drops under the name Pain de Chicago (my personal Instagram account). Baking from home brought to me a sense of normalcy during a time of extreme uncertainty. When it became clear that the pandemic was not ending anytime soon, I came to the decision to finally bring my entrepreneurial vision to life on a very small scale. I started Petal & Moon Pastry in August 2020”.

Be sure to check out Ashley's website Petal and Moon Pastry. Her cakes are works of art. Here is what she wrote when she sent me the cake photo above:

“Pre-covid, I was a production bread baker, and I never imagined I would be making so many cakes! But I very much enjoy doing so. I feel like each cake is a painting. And Janie's Silky Smooth Pastry Flour makes the loveliest sponge cakes!”

Posted on September 11 2021