Do you often look for some good healthy cookie recipe? That one that your whole family will enjoy? Yes, and it has to be gluten-free!
You got it! I’ve created these chewy buckwheat cookies from what I had available, and my kids ate half of them during a few hours.. I participated too. Believe me, it was hard to resist. I had to put them way up on the top shelf of a kitchen’s cabinet so nobody can reach them. At least today.. Make the story shorter, here’s the recipe that you can use as it is or make some changes if you like.
Ingredients
1 cup buckwheat flour
1 cup rolled oats
1/2 cup coconut sugar *
1 tsp salt
1/2 cup dry currants **
1/3 medium carrot (fine grated)
3/4 cup butter (well softened)
1 egg
1 tsp buckwheat honey (or any other)
1 tsp vanilla extract
* coconut sugar can be substituted with regular or brown sugar (with less healthier outcomes though) For even more beneficial recipe you can play with 1/3-1/2 cup of maple syrup instead of sugar and adding extra rolled oats (about 1/2 cup more)
** use any dry berries you like or nicely diced dry fruit (or mix) of your choice
Directions
Preheat the oven at 180C (375F).
Place together in a medium bowl buckwheat flour, oats, salt, currants and mix them thoroughly.
Whisk butter with sugar in a separate bowl. Add an egg, honey and vanilla and mix everything well.
Combine both parts. Place parchment paper on your pan or use silicon mat. With your hands wetted under running water form medium size balls (~1 1/2 inches in diameter) from the dough and press them against the pan. Leave 1 inch in between the cookies.
Bake the cookies for 13-15 mins until golden brown. The time may vary depending on your oven. I use conventional oven and the temperature in it should be 20C(50F) less since the heat flows evenly throughout the oven.
Enjoy ?
