1 cup Coconut Sugar
1/2 Cup Vegan Butter (melted)
1 ‘No’ Egg replacement
1/2 Tsp Vanilla Extract
1 1/4 Cups Buckwheat Flour
1/2 Tsp Salt
1/2 Tsp Baking Powder
1 Bag of Doisy and Dam Dark Chocolate Drops
In a large bowl, mix together the coconut sugar and the melted vegan butter until fully combined.
Mix the ‘no egg’ replacer as instructed and then add to the bowl along with the vanilla extract.
Add your buckwheat flour, salt and baking powder to the bowl and mix until combined until the cookie dough is formed.
Add the Doisy and Dam chocolate drops to the dough and mix in so they are evenly dispersed.
Cover your mixing bowl and chill in the fridge for about 30 minutes
Heat the oven at 180 degrees and line a baking tray with baking paper.
Remove the dough from the fridge and roll your dough into balls of equal sizes, press down slightly and sprinkle with a few more chocolate drops.
NB: The cookies will spread in the oven so don’t press them down too much and leave space between each cookie.
Bake for 12-15 minutes – they should have flattened out and have a good golden colour
Remove from the oven and leave to cool on the baking tray before moving them.