1/2 cup (113 grams) coconut oil, liquid state*
3/4 cup (150 grams) brown sugar, packed
1/4 cup (50 grams) organic cane sugar
1 large egg
2 teaspoons vanilla extract
1 cup (125 grams) buckwheat flour
1 cup (125 grams) whole wheat flour
1 teaspoon baking soda
1/2 teaspoon espresso powder, optional
1/2 teaspoon salt
1 cup (6 ounces – 170 grams), semi or bittersweet chocolate chip (I used Ghirardelli 60% cocoa chocolate chips)
Flaky sea salt for sprinkling, optional
Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, stir together the coconut oil and sugars until uniform. Beat in the egg and vanilla extract. Stir in the flour, baking soda, espresso powder, and salt until uniform. Stir in the chopped chocolate.
Roll the dough into balls, about 1 1/2 tablespoons in size, and place 2 inches apart on a cookie sheet. Don’t worry if the dough looks crumbly – it will come together in your hands.
Press down the dough with the palm of your hand until the dough is disk-shaped, about 1/2-inch in height. Sprinkle with flaky sea salt, if desired. Place both sheets in the oven and bake for 13-15 minutes, switching the baking sheets halfway through. Don’t over bake.
Cool cookies on sheet for 10 minutes before transferring to cooling racks to cool completely.
*Coconut oil melts at a temperature of 76 degrees F (24 degrees C). Microwave oil for a few seconds to melt, if necessary.
Recipe adapted from pastryaffair.com