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Buckwheat Chocolate Chip Cookies


4 tsp chia seeds

3 Tbsp water

1 cup Earth Balance Vegan Buttery Sticks

1 ½ cups vegan cane sugar (I use white sugar)

2 ½ cups buckwheat flour

1 tsp baking soda

1 tsp sea salt

1 tsp cinnamon

1 cup vegan dark chocolate chips

½ cup walnuts, chopped (optional)


Preheat oven to 350°. Line a baking sheet with parchment paper.

Stir together the chia seeds and water in a small bowl and allow to set up in the fridge.

Meanwhile, in a stand mixer fitted with a paddle attachment, cream the butter with the sugar just until fluffy. Do not over-cream. Add the chia mixture; mix just until combined.

Stir together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and beat just until combined. Do not overmix. Stir in the chocolate chips and walnuts (if desired).

Using an ice cream or cookie scoop, drop batter onto the baking sheet about 2 inches apart. Press down with your hand or fork to flatten slightly.

Bake, rotating baking sheet halfway through, for 15 minutes or until cookies are firm to the touch.

Let cool completely on the baking sheet.

Some Notes:

Don't try to do substitutions! I've played around with this recipe, tried regular butter or white flour, it was a mess. Sticking to the original recipe produced the best result.

I have fed these to family, friends, kids, and picky eaters all with good feedback!

Recipe by Brendan Brazier, Thrive Energy Cook Book

Nutrition Information:

Per cookie: 308 calories, 15 grams fat, 48 grams carbohydrates, 5 grams fiber, 28 grams sugar, 5 grams protein, 329mg sodium, 146mg potassium, 25% DV iron. Source: myfitnesspal

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