It’s been a while since we last baked cookies!
Today at www.likelida.com we’re cooking delicious cookies from buckwheat flour.
There are just a few simple ingredients in this recipe but they make the cookies incredibly aromatic, crispy and fast melting in the mouth.
For texture and appearance, I add whole oats to the dough, but it can be replaced with chocolate chips to make this recipe gluten-free.
The cookies are sweet enough (your children will appreciate them for sure), so those who are in favor of a more “sugar-free” life, I recommend slightly reducing the amount of sugar. The recipe is so simple that it can be an excellent activity for parents to share with their children during these endless summer holidays.
Mixing business with pleasure!
Ready? Set? Let’s go cooking!
We will need: (12-16 cookies)
1 (250 ml.) cup of buckwheat groats (you can use ready-made buckwheat flour)
1/4 cup of whole oats
1 / 3-1 / 2 cups of brown sugar
1/4 cup of melted coconut oil
1/2 tbsp. of vanilla
4 tbsp. of water
Preheat the oven to 165C / 325F.
Grind the buckwheat to the consistency of flour. Add the oats and sugar.
Add the vanilla, water and oil.
If your dough needs a little more water – go ahead and add it! Ideally, the dough should be slightly sticky and crumble a little.
Form the cookies and distribute them on the baking tray. The latter must be covered with baking paper.
The cookies can be made thick, but I like them a little thinner. From the outside it becomes crispy, and inside it remains a little viscous.
Bake for 20 minutes.
The cookies will finally harden outside.
It’s an excellent snack for children and adults.
I am sure that you will be captivated by the simplicity of this recipe, and the taste of this dessert will amaze you.
Bon appetit everybody!