Ingredients

• 1 cup buckwheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup dark chocolate chips
• 2 tbsp sesame or cashew milk, plus more if needed
• 2 tbsp smooth peanut butter
• 1/4 tsp pure vanilla extract

Instructions

1. Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then preheat oven to 325 F.
2. Form dough balls, and place on a greased baking tray, press flat (about 1cm thick) leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out.
3. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.