Prep 10 mins
Cook 12 mins
These cookies are not overly sweet, so feel free to use more sweetener to taste. I used erythritol, but you can of course use normal sugar or xylitol. In place of the soy milk, you can use any dairy free milk. You can also use olive oil instead of the apple sauce. Instead of the coconut oil you can also use any other vegetable oil.
- 1 cup oats
- 1⁄2 cup buckwheat flour
- 1⁄3 cup cornstarch
- 1⁄3 cup cocoa powder
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon vanilla
- 1⁄3 cup unsweetened applesauce
- 1⁄3 cup soymilk
- 1⁄2 cup erythritol
- 1 teaspoon chia seeds, ground
- 1 tablespoon coconut oil, melted
- 1 tablespoon water
- 3⁄8 cup dark chocolate, chopped
- Preheat oven to 350 degrees F or 180 degrees Celsius.
- Grind chia seeds in spice grinder, combine with milk, apple sauce, erythritol or sugar and vanilla.
- Combine oats, buckwheat flour, cornstarch, baking powder and soda, add chopped chocolate.
- Rub melted coconut oil into dry ingredients, then stir in wet ingredients and combine well. Add 1 tablespoon water if mixture seems too dry.
- It should be sticky but not too wet.
- Place heaped teaspoons full on cookie sheet, flatten slightly and bake for 10-12 minutes.
- Let sit on the cookie sheet for some minutes to completely set after removing the sheet from the oven.
- Let cool completely on wire rack.