Buckwheat Sugar Free Cookies
(Nut Free, Dairy Free, Egg Free, Gluten Free, Processed Sugar Free)
Seeing the long list of ‘Free’, you may wonder, “Does these cookies taste of anything?”
I can assure you that these cookies are simply delicious and simple to make. It is a variation of the basic Sugar Cookies that I’ve adapted from another Gluten free recipe.
For the life of me, I can’t remember where I got the original recipe from but I was ‘googling’ like an addict in the middle of night and I found this. My mind went into overdrive, working hard to figure out a few substitutions for the ‘un-CLEAN’ ingredients in the original recipe. Mind you, back then I was quite inexperience with ingredients, which meant that I was also spending more hours reading blogs and searching online well into the early hours of the day.
So, I really hope you will enjoy this variation of the recipe especially if you’re a mom looking to add some healthy treats without any of the restricted ingredients to your kid’s lunches.
Just a few quick tips:
- You can make these with any nut flours by replacing rice flour in the ingredients.
- You can use any dried fruits but I like to use prunes as it is one of the easiest and most available dried fruits at any supermarkets without added sugar.
- Adding any type of dried fruits will give it a more chewy texture.
15 minutes to prepare dough
1 hr to freeze dough for firming
10 minutes to bake
Coconut Oil (Hardened form, not liquid)
1/3 cup of Rice Malt Syrup or Coconut Palm Sugar
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup chopped pitted prunes
1/3 cup walnuts (optional and free to use other choices of your favourite nuts)
- In a medium mixing bowl, cream the coconut oil, with the syrup/coconut sugar, salt and cinnamon, using the back of a large spoon or a hand mixer.
- Stir in the vanilla extract and nuts (if using).
- In a separate bowl, mix the flours together.
- Add flours to the wet mixture to form dough.
- Turn out the dough onto a work surface and roll into a 2 inches diameter log.
- Wrap tightly in plastic and place it in freezer for about 1 hour until chilled and firm. At this stage, you can leave it in the freezer until you’re ready to make it another day. Just re-freeze any unused dough.
- Heat the oven to 160 C/ 325 F.
- Slice the log into ¼ inch thick crosswise. Arrange on a non-stick, greased or parchment-lined cookie sheet about 2 inches apart.
- Bake for 10 minutes or longer for crispier texture. Rotate the sheet halfway through for even baking. Remove the warm cookies and cool on a wire rack.
The cookies will keep in an airtight container, for 2 weeks at room temperature.