I couldn’t decide what to call these fabulously chocolate-y vegan cookies, but I found the inspirational starting point for this recipe at the post punk kitchen, thus my Punk Rocker Chocolate title. I tweaked this recipe a bit by taking out the standard wheat flour and replacing it with a blend of Buckwheat /Hemp and Kamut (I posted this as a WF/GF recipe because brown rice flour would be ideal in place of Kamut to keep this GF, however I just ran out and my partner is OK with ancient wheat grains, new discovery on the allergy front… yeah!)
I have a small confession to make… I actually HATE cookies. I know you are thinking no one on the planet hates cookies, and I know this is a true fact, because back in my city life I owned two cookie companies, and I did pretty well catering to the cookie cravings of the rest of the planet. Ok so now you’ll understand that after a decade of making millions of cookies I don’t actually eat them, crave them, or enjoy them almost ever. Well this morning something happened… the universe has shifted, because I actually ate 3 of these! 3!
This speaks volumes at just how wicked these babies are!
YOU’LL NEED
2 cups organic (gluten free if applicable) Oats
1/2 + 1/3 cup buckwheat flour
1/2 cup kamut flour (or Rice flour for GF cookies)
1/3 cup hemp flour
2/3 cup cocoa powder
3/4 tsp baking powder
1/2 tsp. baking soda
pinch of sea salt
1 cup organic cane sugar
1/2 cup hemp seeds
2/3 cup chocolate almond milk (you could use regular)
2/3 cup canola oil
2 tsp pure vanilla
1 cup fair trade dark chocolate chips.
Portion cookies and bake on baking parchment at 350º for 12-16 minutes.(depending on how big you make the cookies) I used a 1 oz mechanical ice cream scoop and yielded 30 super stellar cookies!
