Vegan cookies that are gluten-free, oil-free and delicious! These cookies are a tiny bit crispy on the outside and soft and slightly crumbly on the inside. And you can add any flavor you want!
190g buckwheat flour (or 1 cup of buckwheat ground into a flour)
6 tablespoons maple syrup or agave syrup
3 tablespoons cashew butter or almond butter
Preheat oven to 180ºC.
Add all the ingredients to the food processor and pulse until a very stick dough forms.
Scoop out tablespoon amounts of the dough, roll them into balls, slightly flatten them up and place them on a baking sheet (I recommend using baking paper or a silicon mat to avoid the cookies from sticking to the baking tray). You could also use an ice cream scoop like a did. It´s much easier! Place the balls on the baking mat and then flatten them up with your fingers.
Bake at 180ºC for 10 minutes or until slightly golden on the edges.
Remove from the oven and let cool on the pan for 10-15 minutes. Then transfer to a cooling rack and wait 15 minutes before serving.
For chocolate cookies: add 3 tablespoons of cacao powder (or two for a more subtle chocolate flavor).
For peanut butter cookies: substitute the cashew butter for peanut butter.
For cinnamon cookies: add 1/2 teaspoon of cinnamon.
For chocolate chip cookies: add 3 tablespoons of chocolate chips.
For lemon cookies: add 1 tablespoon of lemon zest.
Cuisineoil-free, soy-free, gluten-free
Recipe by The Bright Bird at https://www.thebrightbird.com/gluten-free-and-oil-free-vegan-cookies/