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Soft chocolate chip cookies
Prep Time
5 mins
Cook Time
12 mins
Cool the dough
10 mins
Total Time
17 mins

These cookies are gluten free, very soft and delicious, so easy and quick to make, and perfect for any moment of te day.

Servings: 10 cookies
Author: Gaspar Carreira
  • 1 large egg or 1 egg replacement*
  • 1 yolk egg or 1 egg replacement*
  • 1 cup coconut or muscovado suagar 180g
  • 1/2 cup natural unsalted peanut butter 100g
  • 1/2 cup melted coconut oil, at room temperature 100ml
  • 1 cup buckwheat flour 120g
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 100 g dark chocolate chunks or chocolate chips
  1. Preheat the oven to 200°C

  2. In a large bowl put the egg, yolk and sugar and beat well. Add the oil and peanut butter and beat again until everything is integrated, gradually add the dry ones and mix with the help of a spoon. Once you have a homogeneous dough add the chocolate, mix and leave in the refrigerator for 10 minutes.

  3. After this time with the help of a spoon, make 10 balls of dough and put on a baking sheet with parchment paper, gently press down each of the cookies and take to the oven for 10-12 minutes or until they begin to crack above.

  4. Let cool and enjoy

    Ps: A pinch of sea salt on top gives a nice touch

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.