Buckwheat Cookies
Ingredients
The cookie dough
-
¾
cup
coconut sugar
-
½
cup
unsalted butter, softened
-
1
large
egg
-
1
teaspoon
vanilla extract
-
1
cup
light buckwheat flour
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
Add-ins
-
½
cup
unsweetened shredded coconut
-
½
cup
chopped pecans
-
¾
cup
dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, mix the coconut sugar and softened butter.
- Add the egg and vanilla extract, and stir until combined.
- Mix in the buckwheat flour, baking soda, and salt until the batter is uniform.
- Fold in the shredded coconut, chopped pecans, and chocolate chips.
- Scoop the dough onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for about 10 minutes, until the cookies have spread and the tops look dry.
- Let the cookies cool on the pan for at least 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24
Calories
132
Total fat
9g
Total carbohydrates
11g
Total protein
2g
Sodium
87mg
Cholesterol
18mg
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