Crunchy outer and gooey sweet middle, these cookies are super simple to make and very, very delicious!
🍪2 TBSP flaxseed powder – 4-5 TBSP Water
🍪1 cup Coconut sugar
🍪1 cup Buckwheat flour
🍪2 cups jumbo oats
🍪1/4 tsp salt
🍪1/2 tsp cinnamon
🍪1/2 tsp baking soda
🍪1/2 tsp baking powder
🍪1/2 tsp vanilla extract
🍪1/2 cup coconut oil, firm not melted
🍪1/4 cup dried cranberries
🍪1/2 cup Raisins
- First prepare your flax-egg by mixing 2 tablespoons of flaxseed powder with 4 tablespoons of water and set aside.
- To a bowl add all the dry ingredients, apart from the dry fruits (coconut sugar, buckwheat flower, jumbo oats, salt, cinnamon, baking soda, baking powder), mix very well with a fork.
- Add the coconut oil and with your hands knead the dough, this will take around 3 minutes. Once there are no more coconut oil lumps and all is well mixed with your dry ingredients add the flax-egg (the flax-egg should have a runny texture just like an egg, if not add another tablespoon of water and mix again) and once more knead the dough with your hands. This is when the dough forms and you can create a gigantic dough ball. Add the cranberries and raisins and kneed again to involve them.
- Preheat the oven at 180 degrees fan oven. Form 20 to 24 bowls with your hands and flat them on an oven tray with baking paper. Cook them at 180 degrees for 10 minutes plus another 2 minutes with oven off and door open. Remove them from the oven and let them cool down.
Keep them in a airtight container.