These chocolate chip cookies are super simple to make with high quality real food ingredients and taste fantastic.

I adapted the recipe slightly from Big Bold Health, where you can purchase a bag or 2 of Himalayan Tartary Buckwheat flour to use in all of your gluten free/grain free baking.

Himalayan Tartary Buckwheat is a little known flour made from an ancient plant with powerful immune-restoring properties. It is grain free and contains high levels of phytonutrients that work to undo cellular stress and rejuvenate essential systems. The result is a more nutrient dense cookie with a unique nutty flavor.

Plus, it’s 100% certified organic and sourced from a co-op of small farms in the Northern Appalachia region of New York.

Ingredients:

1/2 cup softened butter

2/3 cup coconut sugar (or more if you prefer sweeter)

1 egg

1.5 cups Himalayan tartary buckwheat flour

1 tsp baking powder

Pinch of salt

1/4 cup chocolate chunks/chips (I used a chopped up Honey Mama’s bar)

Directions:

Preheat oven to 350° F and line a cookie sheet with parchment paper.

In a large bowl, cream coconut sugar and butter together (I used an electric whisk), then add in the egg and mix until combined.

Add in the flour, baking powder, and salt, and mix well to combine then add in the chocolate chunks and mix again.

Form the dough into about 12 even sized balls and place on the baking sheet, evenly spaced apart. Gently flatten the dough balls slightly.

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Optional: sprinkle with a touch of flakey salt.

Bake for 10-12 minutes or until the bottom of the cookies are golden brown.

Enjoy warm dunked in a glass of raw milk. Store leftovers in the fridge (I personally like when they’re a bit chilled)

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