Makes about 30 cookies


  • 1½ C. gluten free flour blend
  • ½ C. buckwheat flour
  • ½ t. xanthan gum
  • ½ t. sea salt
  • 2t. baking powder
  • ½ t. baking soda
  • 1½ C. packed brown sugar
  • ½ C. shortening or your favorite allergy free butter substitute, melted 
  • 4 T. rice milk
  • 1 t. chia seed + 1 T. water
  • ½ C. unsweetened applesauce
  • 1 T. vanilla
  • 1 C. Enjoy Life Foods Dark Chocolate Morsels
  • 1½ C. Lightly Sea Salt Plentils, hand crushed


Preheat oven to 350°. Line 2 sheet trays with parchment paper and set aside.
Mix together the gluten free flour blend, buckwheat flour, xanthan gym, sea salt, baking powder, baking soda and packed brown sugar.
In a small bowl, mix together the melted shortening, rice milk, chia-water mixture, unsweetened applesauce and vanilla.
Blend the dry mixture with the wet mixture until well beaten, about 1 minute with hand blender or stand mixer.
By hand stir in the Enjoy Life Foods Dark Chocolate Morsels and the hand crushed Plentils. Scoop by the tablespoon-full onto the parchment lined sheet trays and bake at 350° for 14 minutes or until lightly golden brown.
Cool 5 minutes on tray then remove to cool completely.