- 1 cup light buckwheat flour – see note
- 1/4 cup ground flax seed
- 2 tablespoon coconut sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon vanilla powder
- Pinch of salt
- 1/4 cup filtered water
- 1 egg or flax egg [1 tablespoon flax seed with 3 tablespoon water left to sit for a couple of minutes]
- 3.5 tablespoon coconut oil, room temperature
- 1 tablespoon almond butter
- Preheat oven to 400F and line a baking sheet with parchment paper or silicon baking mat.
- Combine all dry ingredients first, then wet. Mix with a hand mixer until incorporated. It should form into a ball of dough, or the dough should hold together when pressed.
- Dust the counter top with extra buckwheat flour – plan to use an additional 1/4 cup or so.
- Roll out the dough to about 1/4 inch thick before using a cookie cutter and placing cookie on prepared baking sheet.
- For softer [human] cookie: Bake for 10-11 minutes.
- For dog treat: Bake for 13-15 minutes.
- Remove from oven, transfer to a cooling rack, and allow to cool for 15 minutes.
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If egg is used, recipe is no longer vegan, but will still be under 100 calories
I’ve been told that making these cookies with dark buckwheat flour doesn’t turn out well. So, look for light buckwheat flour – a sand color. Or grind whole raw buckwheat groats in a coffee grinder until fine. Dark buckwheat flour is generally made from kasha, the roasted buckwheat kernel and isn’t very good.
Nutrition Information Per Serving
- Calories: 80
- Calories from Fat: 55
- Total Fat: 6.1
- Saturated Fat: 3.7 g
- Cholesterol: 14> mg
- Sodium: 18 mg
- Carbs: 4.6 g
- Dietary Fiber: 1.6 g
- Net Carbs: 3 g
- Sugars: 2 g
- Protein: 1.9 g