Ingredients
- 1 cup buckwheat groats.
- 1 cup buckwheat flour.
- 3/4 cups desiccated coconut.
- 2 teaspoons cinnamon.
- 1/4 teaspoon sea salt.
- 1/3 cup coconut oil, melted.
- 1/3 cup rice malt syrup.
- 1/2 teaspoon vanilla extract.
Directions
- 1. Preheat a fan forced oven to 150°C / 300°F / Gas Mark 2 and line a baking tray with baking paper.
- 2. In a large bowl combine buckwheat groats, buckwheat flour, coconut, cinnamon and salt.
- 3. In a smaller bowl, combine coconut oil, rice malt syrup and vanilla extract. Pour over dry ingredients with 30ml of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more buckwheat flour. Compress with your hands to form a dough.
- 3. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes. Cool and store in an airtight container.
Note
Tricky Tip: If you’re kids are fine with dairy, feel free to add in some dark chocolate bits for a choc-chip version. You could also mash a banana and add it to the mix to switch up the flavours!
Gluten-free, egg-free, dairy-free and nut-free... we’ve got your kiddies covered! These cookies are the most delicious bite-sized snacks and free from common allergens, making them totally perfect for lunchboxes.
Ingredients
- 1 cup buckwheat groats.
- 1 cup buckwheat flour.
- 3/4 cups desiccated coconut.
- 2 teaspoons cinnamon.
- 1/4 teaspoon sea salt.
- 1/3 cup coconut oil, melted.
- 1/3 cup rice malt syrup.
- 1/2 teaspoon vanilla extract.
Directions
- 1. Preheat a fan forced oven to 150°C / 300°F / Gas Mark 2 and line a baking tray with baking paper.
- 2. In a large bowl combine buckwheat groats, buckwheat flour, coconut, cinnamon and salt.
- 3. In a smaller bowl, combine coconut oil, rice malt syrup and vanilla extract. Pour over dry ingredients with 30ml of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more buckwheat flour. Compress with your hands to form a dough.
- 3. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes. Cool and store in an airtight container.
Note
Tricky Tip: If you’re kids are fine with dairy, feel free to add in some dark chocolate bits for a choc-chip version. You could also mash a banana and add it to the mix to switch up the flavours!