Vegan soft batch chocolate chip cookies are my FAVORITE chocolate chip cookie recipe. Made with buckwheat flour and a few other simple, healthy ingredients, these cookies are gluten free and naturally sweetened.
Hi guys! How was your weekend? As of yesterday, I’m 25 years old. I’ve been on this beautiful earth for a quarter of a century! For lack of more eloquent terms, that’s CRAY.
24 was an amazing year for me. I learned so much about myself and feel like I sort of came into my own as a person. I feel happy, healthy, and like I know my true purpose and passions in life, which feels AMAZING. So right in this moment at 25, I’m so grateful, for too many things to even count. For my faith, my husband, family, my health, friends, career, the roof over my head. One of my favorite quotes is “start each day with a grateful heart.” Consciously practice gratitude each morning and I promise it will change your entire day.
So anyway, on this birthday I just have a whole lot of gratitude for living 25 years that have been absolutely awesome in just about every way!
I’m also overflowing with gratitude for our beautiful earth creating ingredients for us to bake healthy, vegan COOKIES!!!!!
Seriously, where do I even begin with these gems?! Well, first of all, I knew I wanted a soft, almost cake-like cookie. Not too cakey, though! Soft, gooey, with a teeny bit of chew. Healthy, vegan, not too many ingredients, as always. These cookies are as delicious as they are ugly, which means they are VERY delicious.
Recently I discovered buckwheat flour. Buckwheat has so many health benefits, including plant protein, vitamins, minerals, and fiber to keep you full and satisfied. Buckwheat is a seed, NOT a grain, although it’s usually classified into that category. This makes it completely gluten free!
I wanted to bake some chocolate chip cookies with my newly beloved buckwheat, and the result totally blew me away. No lie, I love these more than any other cookies I’ve posted on my blog.
Ingredients for vegan soft batch chocolate chip cookies
- Buckwheat flour: buckwheat flour keeps the cookies gluten and grain free, and gives them a great soft, gooey, chewy texture.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the cookies natural sweetness.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and help to thicken the cookie dough.
- Vanilla extract: vanilla gives that classic chocolate chip cookie flavor.
- Vegan chocolate chips: I like the PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan soft batch chocolate chip cookies
- The cookie dough is SUPER sticky, just do your best to spread into cookie shapes. Buckwheat flour makes this cookie dough extremely thick and sticky, so just do your best to portion out the cookies on the sheet, then use clean hands to spread them into circular cookies before baking.
These vegan soft batch chocolate chip cookies are my absolute favorite, go to recipe for cookies. I’ve baked them multiple times just for Joe and I, and for friends too. Despite their humble appearance, they are seriously divine. Soft, sweet, and filled with chocolate – everything a cookie should be!
Xo,
Sara
Vegan Soft Batch Chocolate Chip Cookies
Ingredients
- 2 cups buckwheat flour
- 1 1/2 cups date paste – 20 medjool dates blended with 1 1/2 cups hot water
- 2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes
- 1 tbsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, measure out the buckwheat flour. Add the date paste, vanilla, and flax eggs and stir until everything is combined – this will take some muscle, and the dough will be SUPER thick.
- Fold in the chocolate chips, and use a 1/4 cup measure to portion balls of dough onto the cookie sheet. I use the cup to get the dough to the sheet, then go back with my fingers and gently shape the dough into a circle – the dough is super hard to work with, so don't worry if they aren't perfect circles!
- Bake the cookies for 10 minutes.
Happy birthday yesterday! These look like the perfect way to celebrate. Chocolate ANYTHING is celebration food 🙂
Thanks so much, Kelsie! You’re so right, I feel like every day we can find a little reason to celebrate in life, and chocolate will always be appropriate 🙂 Have a great week!!
Happy belated birthday!!!!! I hope it was amazing and I cannot wait to see what beat out chocolate cake for the prized b-day dessert spot…! Chewy > crunchy when it comes to chocolate chip cookies ALWAYS. People who want go for the crunchy ones…I just don’t even understand. The gooey-ness of these melted chips is so irresistible, telling me to go out and buy buckwheat flour NOW! I hope 25 is just as amazing a year filled with lots of cookies and happiness and fun pretty-shiny-new-kitchen adventures 🙂
Thanks, Natalie!! Seriously though, team chewy ALL THE WAY when it comes to chocolate chip cookies. And like you said, like…why, with the crunchy?! Might as well eat a chip or something, haha. Oh my goodness yes the chips went crazy here, almost too out of control, if that’s even a real problem (not really). Thanks so much for the kind words, love! Have a great week 🙂