Well, after being woken up at 4am this morning (it’s usually 5am), I decided to make the most of it and be productive. So I made cookies at 7am while the kids ate breakfast.

I have to admit, I usually stick to my oaty cookie recipe and use that base for any cookie recipe, just changing the flavours and add-ins. But I decided to use buckwheat flour instead of oats today. Buckwheat is definitely my favourite flour. Firstly, it’s gluten free (not wheat, despite the name), but it also has the same consistency as normal gluten free flour. Almond flour is sometimes not substantial enough (depending on the recipe – other recipes, like this one, LOVE almond flour / ground almonds) and coconut flour is just too thick, stodgy and often dry for my liking.

I had a bunch of pecans in an open pack that I thought I better use. That’s genuinely where I get all my inspo, nothing more thought-through than that! 🙂

They turned out beautifully and will really serve me well for that mid-afternoon weekend tea time! And they are, of course, free from gluten, dairy, refined sugar and eggs.

Ingredients

¼ cup coconut oil
1 ¼ cups buckwheat or gluten free flour
1 tsp baking powder
Large pinch salt (I use Celtic)
Handful pecans, halved
½ cup milk of choice (I used oat)
2 tbsp nut butter of choice
Half cup coconut palm sugar
¼ cup Agave or maple syrup
Handful chocolate chips (I use large vegan chocolate chips and cut them into smaller pieces)

Method

Heat the oven to 180* and line a baking tray with baking paper.
Melt the coconut oil in a pan over a low heat until melted then set aside.
Put the flour, baking powder, salt and nuts in a bowl and mix well.

Add in the coconut oil, milk, nut butter, coconut sugar and agave and mix. I did this bit with my hands as it’s a bit doughy.

Add the chocolate chips and mix until fully incorporated.

Roll into balls and flatten into cookie shapes on the baking tray and bake for around 8-10 minutes.

Love & health,

Lauren