Cookie Monster

[donotprint] I did a whole heap of baking over the Easter weekend so this week is officially going to be known as cookie week! (ok I don’t have that many actual cookie recipes to share, there are three, but the week will be out before I get around to sharing them all! Smile)

I’m starting with the sweetest and possibly dare I say it before I share the others, favourite of the bunch! My dad did the usual secondary taste test and he preferred the more savoury cookies, but these chocolate chip ones were the ones I found to be the most irresistible. I made them Sunday morning, bright and early and well before breakfast, which inevitably left me wanting to mill in to one, but I managed to wait my patience and save myself until snack time.

The chocolate chips exploded a little which resulted in my fingers becoming a little messy, but no harm was done, licking melted chocolate from my fingers is not something I’m at all opposed to; though it didn’t help with my efforts to resist early morning cookie temptation!

Banana and buckwheat flour just works, and when something works so well I run with it. Both the bread and the pancakes are two of my favourite all time recipes.

Banana buckwheat chocolate chip cookies….oh my good God these are good! A chewy doughy cookie, sweet and chocolaty and 100% totally seductive. The waft of them from the oven was incredible. Baking anything with banana produces such a wonderful alluring aroma.

I’ve never been a big cookie or biscuit fan, primarily due to the fact that a lot of the store bought ones are a little dry for my liking and no being vegan aside from baking my own or visiting The Happy Pear for a sweet treat, there aren’t a whole heap of baked goods, let alone cookies meat my exacting requirements!

These banana buckwheat cookies are a dream come true! They have a little secret ingredient which gives them a little bit of protein hit…can you guess?? [/donotprint]

Chocolate Banana Buckwheat Cookies


Servings – 6 medium cookies

Preparation Time – 5 minutes

Cooking Time – 12 -15 minutes


  • 120g (1 cup) buckwheat flour
  • 1/2 tsp baking powder
  • 50g (1/4 cup) butter beans
  • 1 tbsp apple sauce
  • 2 tbsp almond milk
  • 1 small banana mashed
  • 60g (1/4 cup) maple syrup
  • 50g (1/4cup) vegan dark chocolate chips


  1. Preheat oven to 180C (350F).
  2. Blend together almond milk, applesauce, beans, banana and maple syrup.
  3. Add wet mixture to flour and baking powder.
  4. Stir well to combine before folding in chocolate chips.
  5. Place tablespoons of the mixture on to a baking tray lined with baking parchment. The mixture makes 6 medium cookies but you could have course make 12 smaller ones. Flatten and shape using the back of cold damp spoon. Bake cookies in the oven for 12-15 minutes depending on how soft you want them. Allow to cool on a wire rack; they will harden up a little more once they cool.
  6. Serve with a tall glass of almond/soy milk for a classic combination.

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  1. vegan AND gluten free PLUS extra protein from the beans? WOHHZA… these are a winner! love buckwheat in cakes, cookies etc! def my favourite baking flour!

    1. It’s quickly becoming mine. Great in pancakes too! It’s like it’s has it own gluten like substance and amazing flavour too. Need to do a bit more experimenting with other flours too, wish I could get chickpea flour here in Ireland, need to try baking with rice and rye flour.