|Homemade Double Chocolate Buckwheat Cookies with Homemade Almond Milk|
Everything homemade - One of my favorite guilt-free sweet treats!! Perfect to go with some Homemade Almond Milk (recipes can be found at earlier post) for breakfast and also the perfect healthy snack during the day!
They taste so good that I literally had to set a daily quota of 5 of these for myself so I will not eat 20 of them a day...but seriouslyLife gets so much better with these guilt-free yummy munchies!
Buckwheat Flour x 1.25 cup
Baking Soda x ½ tsp
Brown Sugar x 2 tsp
Coconut Oil x ½ cup
Homemade Almond Milk (recipe in earlier post) x ½ cup
Whole Egg x 1
Organic Raw Cacao Nibs x ½ cup
Organic Raw Cacao Powder x 2 tsp
Vanilla Extract ½ tsp
Pink Salt ½ tsp
Preheat Oven to 170C.
Stir Buckwheat Flour, Baking Soda, Cacao Powder and Pink Salt together in a mixing bowl. Then in another mixing bowl, mix coconut oil,brown sugar, vanilla extract, egg and almond milk together until they mix well. Pour in the dry flour mix into this bowl and stir well. Fold the Cacao nibs into the mix.
Refrigerate the bowl of the cookie mix for at least 20 minutes (or overnight) for it to set. Once it is firm and set, you can use a cookie cutter (shape of your choice) to cut the dough up into the pieces and have them placed on baking sheets. Remember to keep some distance between each of the cookies so they will not stick together.
Bake at 170C for 15 minutes until they turn crunchy.
TA-DAH the cookies are ready to be served! You can have them cooled down a bit before eating, and they can also be stored well in an airtight container for a week.
Hope you enjoy! Subscribe to my blog and stay tuned for more yummy and healthy recipes!