Pre heat oven at 180 C or 350 F.
Line a cookie sheet with parchment and set aside.
In a food processor add cane sugar, avocado, coconut oil, vanilla extract and process till smooth and creamy.
To the processor, add buckwheat flour, sea salt, baking soda and cocoa powder. Process once again till well combined. The cookie dough will look thick and fudgy.
Using a scoop, place the cookie dough on the parchment leaving 2 inch gap in between.
Sprinkle the top with more sea salt and chocolate chip cookies, if preferred.
Slightly flatten the top with a spatula as these will not spread around while baking.
Bake for 10 mins. Remove the pan from the oven and let cool for 5 mins.
Remove the cookies to a rack to cool them off completely.
Vegan chocolate cookies are ready.
Eat them immediately or refrigerate and consume within 2 or 3 days.