Preheat the oven to 160C, 325F, gas 3. Line two large baking sheets with parchment paper.
Mix the buckwheat flakes, baking powder, salt and cinnamon in a large bowl and set aside.
The coconut oil is solid at room temperature, so heat it in a small saucepan until the oil has just melted. Mix the melted coconut oil with the maple syrup and stevia in a large bowl. Add the egg and vanilla extract and mix until combined.
Pour the dry ingredients into the wet ingredients and mix well to form a firm cookie dough. Roll tablespoons of dough into a ball with your hands, then place them on the baking sheets and squish them down with a fork. Bake for 12 minutes and allow the cookies to cool slightly on the trays before removing to a wire rack.
- 200g buckwheat flakes
- 50g ground almonds
- 100g dessicated coconut
- 100g gram flour
- 1tsp baking powder
- A pinch of salt
- 1/2 tsp cinnamon
- 85g coconut oil
- 90ml maple syrup
- 75ml stevia
- 1 egg, lightly beaten
- 1tsp vanilla extract
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