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!!!!!
So normally for my birthday, my request would be chocolate cake. This year, I seriously considered these cookies instead. That’s saying A LOT because cake is my number one dessert of choice, always. The only reason I didn’t go with these cookies was because we had just had them like, two days before my birthday. I definitely wouldn’t have been mad about more, but it’s good to change it up, right?! PS – I actually didn’t even end up having chocolate cake on my birthday – I know, who am I?! But the recipe that I did have will be here Thursday. 🙂
So while they weren’t the star on my actual birthday, these vegan soft batch chocolate chip cookies were a delightful, amazing, incredible pre-birthday treat.
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. Even somebody with no eyeballs could see how weird looking these are – we’ll talk about that in a sec. But trust me, ignore how they look, shove one in your mouth, and prepare for a happy belly!
Recently I discovered buckwheat flour – did you see these pretty bars last week?! Buckwheat has so many health benefits, including plant protein, vitamins, minerals, and fiber to keep you full and satisfied, but not feeling heavy at all! Buckwheat is a seed, NOT a grain, although it’s usually classified into that category. This makes it completely gluten free! Whether you’re diagnosed celiac or not, I find that a lot of people avoid gluten, for whatever reason. I don’t really have a strong opinion on gluten itself, but when it comes to digestion, I know that I feel better when I avoid it.
I wanted to bake some chocolate chip cookies with my newly beloved buckwheat, and the result totally blew me away. Don’t tell, but I love these more than any other cookies I’ve posted on my blog. Maybe I’ll change my blog name to beaming buckwheat? OMG kidding bananas, I love you forever.
But buckwheat is here to stay!
Okay so let’s talk ingredients. Buckwheat flour (that’s what gives them they’re odd gray color), date paste, flax eggs, vanilla extract. Oh and chocolate chips, of course! I always use these.
That’s the first thing to love about these cookies – so few ingredients! The hardest part is stirring everything together. Oh my goodness it’s like a workout, it seriously turns cement-like. So if the dough is THICK and you’re thinking you went wrong, don’t worry. Use your muscles and get everything incorporated, then we’re ready for the cookie sheet!
Once the cookie dough is ready, grab a 1/4 cup measuring cup and use that to portion balls of dough onto the cookie sheet. This is where things get messy, quite literally. The dough is CRAZY sticky and hard to work with. I think it’s just the nature of the buckwheat and dates, but regardless, just persevere and think of the warm cookies you’re about to have!
The method I’ve found works best is using the measuring cup to plop some dough on the cookie sheet, and let it stay weird and ugly. Finish getting the rest of the dough portioned out, then go back and with two fingers, gently swirl the top of the ball of dough in circles until it gets pretty smooth and reminiscent of a circle.
We’re making cookies people, not statues of David. If they look a little wacky, no worries! Have fun with it. The picture below is how mine look going into the oven. Not perfect, by any means, but YUMMY AS HELL.
The cookies bake for a quick 10 minutes, and when they come out they’ll still feel a little wiggly, but they’ll set up more as they cool. Remember, we want soft batch cookies, nowhere near crisp. So, be sure not to over bake!
Drop some more chocolate chips on top as soon as the cookies come out, for rivers of melty chocolate love.
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!
Have a FABULOUS week, guys!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!