This shortbread-like recipe uses buckwheat flour—a legume rather than a grain–but still manages to bring home the cookie while providing about three grams each of protein and MCT’s per cookie.
Buckwheat Cookies
Really? A sugar-free, wheat-free, dairy-free cookie that's got a snap, a crunch, and a bit of sweet? Pull up a glass of nut milk and enjoy something out of the ordinary.
Ingredients
- 1 1/2 c buckwheat flour
- 1/2 c coconut oil chilled if necessary to be solid
- 4 tablespoons Kidsweet™ available at https://kidsweet.com/shop/
- dash of salt
- dash of baking soda
- 1/2 t vanilla extract
- 1/3 c water
Instructions
- preheat oven to 350°F
- cream the Kidsweet™ into the coconut oil
- add the salt and soda, mix thoroughly
- add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
- add the vanilla extract and water.
- chill in refrigerator for 20 minutes.
- form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
- bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.