Buckwheat almond coconut cookies

IMG_20180126_101517.jpg

Spicy almond coconut cookies with buckwheat flour. Great for a guilt-free snack!

I made these cookies when I was getting rid of sugar in my diet again and trying to look for healthier snacks. All to make my suffering a little easier. I stumbled upon this recipe and revised it to fit my needs and available ingredients. The result were easy snack cookies with a great taste.

Careful though, they crumble easily!

IMG_20180126_101417.jpg

Ingredients

  • 150g Buckwheat flour
  • 100g Raw almonds (or almond flour)
  • 100g Desiccated coconut
  • 1 Tsp baking powder
  • 1 Tsp ground cardamom
  • 1 Tsp ground cinnamon
  • 1 Tsp ground ginger
  • 1 Tsp ground nutmeg
  • Pinch of salt
  • 120ml Melted coconut oil
  • 2 Tbsp honey
  • 1 Tsp vanilla extract

IMG_20180126_101548.jpg

Directions

  1. When using whole almonds: Pulse your almonds in a food processor until they are grounded up (small chunks are okay).
  2. Mix together all of the dry ingredients in your food processor.
  3. Add the dry ingredients and mix together again.
  4. In case your mixture isn’t sticking together enough, you can use a dash or two of olive oil to wetten it some more.
  5. Preheat your oven to 160C.
  6. Line a baking tray with parchment paper.
  7. Roll up small balls of the dough in your hands and press down into a cookie shape on the baking tray.
  8. Put the cookies into the oven for 15 minutes.

IMG_20180126_101523.jpg

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s