Coconut, carob, agave and buckwheat come together with a fiber, protein, calcium, healthy fat, iron and antioxidant cookie! So good you can have them for breakfast.
Good thing? Buckwheat is great in fiber, looks like it might be full of wheat, but it’s GLUTEN-FREE and not even technically a grain.
You can read more about Buckwheat on my Buckwheat & Sorghum Pancakes Post!
These cookies are amazing! I even tell you how to make ‘chocolate’.
Don’t forget, I have a Coconut Oil giveaway (ends 12/05/13) to help you make all the chocolate bars you can desire. 😉
Here it is!
Buckwheat Carob Chip Cookies
For the Carob Chips:
3 Tbsp coconut oil, melted
2 tsp carob powder
1-1/2 tbsp agave nectar
1) Combine the coconut oil with agave and carob powder until all is smooth. Spread carob mix into a flat container to go into the freezer to harden.
2) Preheat oven to 350°. Grease a large cookie sheet and set aside.
3) Mix the flour and sugar, crumble together thoroughly with the Olivio coconut spread
4) In separate bowl, mix flaxseed meal, egg replacer and water to make a paste.
5) Add the second bowl to the first bowl. Mix until it starts to combine and stick like dough.
6) Break up the coconut/carob mix from freezer to create chips to add to the cookie batter.
7) Divide batter in half and half again until you have 16 balls of dough to place on sheet.
(No need to spread the dough thin as they will spread slightly during baking. If they are to thin, they will turn crispy!)
8) Bake in preheated oven for 8-10 minutes. Do not burn.
9) Remove from oven and let cool for at least 5 minutes before serving.
I like mine straight from the fridge with a cold glass of homemade non-dairy milk!
Check out my review of Olivio Coconut Spread here.
- Vegan Carob Banana Muffins (Gluten-Free!) (gardenofgoodeatin.wordpress.com)