Double Chocolate Buckwheat Cookies

1 cup buckwheat flakes

2/3 cup sorghum flour

1/3 cup unsweetened cocoa powder

2 tablespoons tapioca starch

3/4 teaspoon xanthan gum

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

1/3 cup softened coconut oil (see Note)

2 tablespoons ground flaxseeds

1/2 cup granulated sugar

1/3 cup nondairy milk

1 teaspoon vanilla extract

1/3 cup nondairy dark chocolate morsels

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.

3. Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.

4. Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.