Buckwheat Chocolate Chip Cookies ~ Gluten Free, Vegan

These cookies are beautifully soft and the BEST cookies I have ever made, even better than the unhealthy refrigerated cookie dough things we used to get as kids!

And the fact that these are healthy AND fairly cheap to makes these a necessity to bake right now. Right. Now.

Recipe adapted from the Buckwheat Chocolate Chip Cookies here. 
Yields about 2 trays worth of cookies

Ingredients
Dry: 
1 1/4 cups buckwheat flour, or quinoa flour
1 1/4 cups garbanzo bean flour, or gluten-free all purpose flour
1 tsp. sea salt
1 tsp. baking soda
1 1/2 cups dark chocolate chips (or Enjoy Life brand)

Wet: 
2 1/2 tbs. chia seeds + 1/3 cup filtered water
3/4 cup coconut oil, melted
1/4 cup applesauce, or additional coconut oil
1 cup + 2 tbs. coconut sugar
1 tsp. vanilla extract

1. In a small bowl or cup, mix together the chia seeds and 1/3 cup water. Set aside for about 5 minutes and stir every so often until the mixture takes on a gel-like consistency. 

2. In a medium bowl stir together the melted coconut oil, applesauce, coconut sugar and vanilla extract. Once the chia seeds and water form a thick gel, add them to the other wet ingredients and blend on high (with a hand mixer) for several minutes. 

3. Mix together the dry ingredients. Stir the dry ingredients into the wet ingredients and mix until just combined. 

4. Chill the dough in the fridge for 2 hours or overnight, until all the dough is chilled and firm.

5. When ready to bake, preheat the oven to 350 degrees and form into the size cookies you'd like. Bake for 9-13 minutes. Enjoy!