These vegan, gluten free cookies are low (ish) in sugar, pack a lot of fiber, protein, magnesium, Vitamin E, Thiamine, Manganese, Potassium and Selenium.
The recipes takes 20 minutes to prepare, 30 minutes to bake and it makes about 15 medium sized cookies. Enjoy a moderate portion as part of a balanced diet!
Ingredients:
1 and ½ cups organic buckwheat
½ cup raw hazelnuts
½ cup raw pecans
400 g coconut oil
2 tbs raw cocoa nibs (can substitute for extra vegan chocolate
200 g vegan chocolate ( I used 80%)
100 g honey
2 tbs coconut sugar
10 stevia drops
1 teaspoon dried ginger
1 teaspoon nutmeg
2 tbs chia seeds
Sprinkling of sea salt
1/2 tbs baking soda
1 tbs apple cider vinegar
4 tbs almond butter (I used Biona Organic)
Method:
Dry roast the buckwheat with the nuts for 15 minutes on 170 degrees and leave to cool. Melt the coconut with the honey coconut sugar, the nutmeg, ginger, chia and add the stevia drops once you have taken off the heat. Once the nuts and the buckwheat has cooled blend roughly in a blender (I used my Nutri Bullet) together with the chocolate and the chocolate nibs (to a rough consistency). Add it to a bowl together with the salt, baking soda, vinegar and the rest of the melted ingredients. The dough should be moderately wet. Lay and pat down on a piece of baking paper and then cut the cookies with a cookie cutter or a glass. You should aim to make them at least 0.5 cm thick. Place on an unbleached baking sheet and bake for 25-30 minutes on 170 degrees. Only move when they have cooled as they might break up.