I absolutely LOVE baking with buckwheat flour! These Buckwheat Chocolate Chip Cookie Bars are super addicting! Why? How about a cookie bar that is vegan, dairy-free, egg-free, gluten free, and still tastes SO GOOD?!?!?!?
I first discovered buckwheat flour when I went on a mission to reduce the amount of refined grains were were consuming. It all started with this article: Healthy Alternatives to Refined Sugar. That is how I discovered turbinado sugar and I am totally hooked. From there, I discovered buckwheat flour. I REALLY love the texture it gives. My first buckwheat flour creation was my famous Vegan Buckwheat Chocolate Chip Cookies. Seriously, whenever I have people over or am in charge of dessert for an outing, those are the most requested dessert! Perfect for a picnic too! (Picnic Survival Guide For Vegetarians).
Why Use Buckwheat Flour in
These Buckwheat Chocolate Chip Cookie Bars?
Don’t let the name fool you, it doesn’t contain wheat! It’s made from a seed which makes it gluten free. Unlike its refined counterparts stripped of their nutritional goodness, buckwheat flour is packed with fiber and protein. It also has a much better glycemic index making it a better choice for diabetics. No blood sugar roller coaster.
🤎Don’t be scared off by its dark brown color. Buckwheat flour is darker than other flours but I love it! It has a very light, distinctive taste that makes it extremely versatile for use in may different recipes. You will find it to be a perfect alternative if you are looking to cut back on gluten or refined flours but still want to enjoy things like cookies, pancakes, or breads.
Can’t find buckwheat flour in the stores? Grind buckwheat groats down into a flour using your food processor. You will sometimes be able to choose from dark or light versions and this is just a taste preference with the light having a less robust taste. Personally, I like the dark but that is just me. So, that is what I used here for these AMAZING Buckwheat Chocolate Chip Cookies Bars.
Need More Dessert Inspiration?
Try one of my other fabulous eggless dessert recipes:
- Carrot Cake Oatmeal Cookies
- Healthy Eggless Zucchini Brownies
- How To Make Quinoa Cookies
- Double Chocolate Eggless Brownies
- Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
- Vegan Sugar Cookies
- Healthy Vegan Chickpea Blondies
- Eggless Almond Butter Blondies
- Peanut Butter Blondies (Vegan!)
- Sweet Potato Cookies (No Egg + GF + Vegan)
- 3 Ingredient Cookies
- Meal Prep Cookies
- Edible Vegan Cookie Dough (Easy +Healthy!)
- Pumpkin Spice Dessert Hummus
- Brownie Batter Hummus
- Cake Batter Dessert Hummus
Vegan Buckwheat Chocolate Chip Cookie Bars
These buckwheat cookie bars contain no gluten, no eggs, and no dairy but still have all the flavor! Yummy + Easy + HEALTHY!
Ingredients
- 1 1/4 cups buckwheat flour
- 1/2 cup almond flour (if nut free, sub almond flour for additional oat flour)
- 1/2 cup oat flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cornstarch or arrowroot
- 3/4 cup vegan butter (I use Miyoko's, use real butter if not vegan)
- 1/4 cup plant-based milk (I use oat milk, sub dairy milk if not vegan)
- 1 cup raw turbinado sugar (can sub brown sugar)
- 2 tsp vanilla extract
- 1 1/2 cups dairy free mini chocolate chips (I use Enjoy Life Foods)
Directions
- Step 1 Preheat the oven to 350 degrees
- Step 2 Grease an 8×8 pan or line with parchment paper.
- Step 3 Whisk the flour, salt, baking soda, and cornstarch together in a large bowl.
- Step 4 Add the vegan butter, plant-based milk, sugar, and vanilla to the bowl of a stand mixer or large bowl. Mix ingredients together on low with stand mixer or electric mixer until fully combined.
- Step 5 Slowly add in the flour mixture and continue to stir or mix with stand mixer on low until all flour is folded into the wet mixture and a dough has formed.
- Step 6 Fold in the dairy free chocolate chips.
- Step 7 Pour batter into prepared pan. Press down with hands or the back of a greased spoon to make sure the batter is spread evenly in the pan. It is thick, you will need to press it!
- Step 8 Bake in a 350 degree oven for 14 minutes or until the edges are just golden brown to your liking. Once cool, cut into 16 even squares.
- Step 9 Store any leftovers in a glass airtight container for up to 10 days.
❤Did you make these Buckwheat Chocolate Chip Cookie Bars ?? Love them? Leave a rating + a comment below!
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