THIS RECIPE IS UNDER REVIEW FOR REPORTED FAILURE.
PLEASE REFRAIN FROM MAKING IT UNTIL THIS WARNING IS CLEARED.
Really? A sugar-free, wheat-free, dairy-free cookie that’s got a snap, a crunch, and a bit of sweet? 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. Pull up a glass of nut milk and enjoy something out of the ordinary.
1 1/2 c buckwheat flour
1/2 c coconut oil (chilled if necessary to be solid)
4 tablespoons Kidsweet™
dash of salt
dash of baking soda
1/2 t vanilla extract
1/3 c water
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.
makes 1 dozen cookies