Buckwheat cookies!

Buckwheat Cookies!
Ingredients (12 cookies)

• 1 cup light buckwheat flour see note
• 1/4 cup ground flax seed
• 2 tbsp coconut sugar ( I omitted this and added 1/4 tsp stevia)
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla powder
• Pinch of salt
• 1/4 cup filtered water
• 1 egg or flax egg [1 tbsp flax seed with 3 tbsp water left to sit for a couple of minutes]
• 3.5 tbsp coconut oil, room temperature
• 1 tbsp almond butter

Instructions

• Preheat oven to 400F and line a baking sheet with parchment paper or silicon baking mat.
• Combine all dry ingredients first, then wet. Mix with a hand mixer until incorporated. It should form into a ball of dough, or the dough should hold together when pressed.
• Dust the counter top with extra buckwheat flour – plan to use an additional 1/4 cup or so.
• Roll out the dough to about 1/4 inch thick before using a cookie cutter and placing cookie on prepared baking sheet.
• For softer [human] cookie: Bake for 10-11 minutes.
• For dog treat: Bake for 13-15 minutes.
• Remove from oven, transfer to a cooling rack, and allow to cool for 15 minutes.

note: if egg is used, recipe is no longer vegan, but will still be under 100 calories

note: I’ve been told that making these cookies with dark buckwheat flour doesn’t turn out well. So, look for light buckwheat flour – a sand color. Or grind whole raw buckwheat groats in a coffee grinder until fine. Dark buckwheat flour is generally made from kasha, the roasted buckwheat kernel and isn’t very good.