Gluten-free, nutritious buckwheat coconut cookies, rich in minerals, vitamins, and fiber. Coconut sugar gives them a lightly caramelized flavor. These cookies are a great energy snack during the day.
Ingredients
- Buckwheat flakes: 170 grams
- Buckwheat flour: 100 grams
- Desiccated coconut: 6 tablespoons
- Coconut sugar: 7 tablespoons
- Coconut oil: 80 grams
- Coconut milk: 6 tablespoons
- Eggs: 2
- Baking soda: 1 teaspoon
- Salt: a pinch
Preparation
Step 1: In a bowl, combine buckwheat flakes and flour, add desiccated coconut, coconut sugar, baking soda, and a pinch of salt. Mix well. Then add a few tablespoons of coconut milk, eggs, and coconut oil. Mix again until well combined.
Step 2: Form the mixture into balls, gently flatten them (it’s best to do this with damp hands), and place them on a baking sheet lined with parchment paper. Place the baking sheet in an oven preheated to 180 degrees Celsius (top and bottom heat) for about 18 minutes.
