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.

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Buckwheat Cookies Yum

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.

Servings

cookies

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

Servings cookies 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

1. preheat oven to 350°F
2. cream the Kidsweet™ into the coconut oil
3. add the salt and soda, mix thoroughly
4. add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
5. add the vanilla extract and water.
6. chill in refrigerator for 20 minutes.
7. form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
8. bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.