When you make these delicious gluten-free oat-buckwheat cookies you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispies. Make your own crispies-- easy peasy or buy puffed buckwheat from a health store or Amazon.
For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat). These make a fine, sweet, substantial, fairly soft cookie. If I'd had any GF chocolate chips around, I would have added them!
Preheat oven to 350F.
Put the following into a Food Processor:
*1/2 C. Virgin Coconut Oil (doesn't have to be melted)
*1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia)
*1 Vegan Egg (1 T. Flax seed, ground, and mixed into 3 T. warm water)
*1 tsp. Vanilla
*1 C. Buckwheat Crispie "Flour" (Crispies ground in Coffee Bean Grinder or Blender)
*1/2 tsp. Baking Soda
*1/2 tsp. Double-acting Baking Powder
*Pinch of Celtic Sea Salt (or to taste)
*1 C. Gluten-Free Quick Rolled Oats
Mix until a nice, fragrant batter. Hand-mix in any of the following if you desire:
*1 C. Frozen Blueberries
*3/4 C. GF Chocolate Chips
*1 tsp. Grated Orange Rind
*1/2 C. Raisins
Drop the cookies 2" apart on a silicone sheet or well-greased cookie sheet. Bake about 10 to 12 minutes or until golden brown. I cool on racks. Try not to eat them all before you remove from the racks. : )
NEW Award-Winning
Comments