Adapted from “I Quit Sugar Kids’ Cookbook with Sarah Wilson”
- 180g buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla
- 125g butter softened (or melted coconut oil)
- 1/2 cup coconut sugar (or coconut nectar)
- 1 egg whisked
- 100g 60-80% dark chocolate cut in to chip sizes/chocolate chips
Combine wet ingredients then add to combined dry ingredients. Place tablespoon of mixture on a lined baking tray, press down with a fork lightly and bake for 12 minutes at 180 degrees celsius. Yum!
