Healthy Grain-Free Cookies
Prep time; 10 minutes
Bake time;10 minutes
Makes; 10-12 cookies
1 cup Almond meal
1/2 cup buckwheat flour
1/3 cup tapioca flour
1 tsp sea salt
1 heaped tsp baking powder
1.4 tsp cinnamon
3 tbsp coconut sugar
1/4 cup chocolate chips
3 heaped tbsp coconut oil (melted)
3 tbsp maple syrup
1 flax egg (1.5 tbsp flax meal mixed with 3 tbsp water)
Splash of plant based milk
1 tsp vanilla bean paste
Pre-heat your oven to 180C. Line a baking tray with baking powder.
Prepare flax egg and let it sit.
Mix together all the dry ingredients into a bowl.
In a separate bowl whisk all the went ingredients together including the flax egg, ensuring the coconut oil is mixed in.
Then with a tablespoon start scooping out the mixture and shaping it in your hands a little before placing it on the baking tray where you can flatten it and shape it some more. If the mixture seems to wet add some more buckwheat flour, or alternatively if it seems a little dry add a splash more milk. Also you can add some flour to your hands when shaping the cookies. These cooked don’t spread so don’t worry about leaving too big of a space between them.
Bake in the oven for 10-14 minutes. Carefully transfer to a cooling rack and allow to cool to room temp before indulging.
Store in an airtight container.