These little morsels of chocolatey goodness were a hybrid of an old recipe I have for Chocolate Chip Cookies that I modified to make Gluten Free, Dairy Free and DELICIOUS!

1/2C Vegan Spread (I used Earth Balance) – you could sub for Butter if you please

1C Coconut Sugar

1 flax egg (1T ground flax & 2T water, allow to sit until it gels) OR 1 egg

1t vanilla

1 1/2C buckwheat flour (or sub for your flour of choice)

1/2t baking soda

3T cocoa

1/2C coconut

1/2C hemp hearts

1/2C cranberries

1/4C Chocolate Chips (vegan or regular)

Preheat the oven to 375F. Mix all wet ingredients. Layer on dry and mix well. Roll into 1T balls and place on parchment. Bake for 12-15 minutes or until they are firm to the touch. Pull out and allow to cool slightly on the pan until transferring them to a rack to cool.

Makes 24 cookies. I highly recommend storing these bad boys in the freezer. Pull out and thaw for a lovely sweet treat!