Gluten-free buckwheat cookies with anise and pecan
The delightfully subtle anise flavor combined with bright lemon makes these cookies an absolute winner. As a bonus, they're free of refined sugar and contain no gluten.
Ingredients
- 150 g buckwheat flour
- 125 g maizena
- 1 tsp cream of tartar baking powder
- 1/2 tsp baking soda
- 1 tbsp anise seeds
- 100 g coconut oil
- 1 egg
- 50 ml water
- 50 g coconut blossom sugar
- zest of half a lemon
- 25 g unsalted pecans
Instructions
- 1
Preheat the oven to 180°CMelt the coconut oil.Put all the dry ingredients, except the pecans (buckwheat flour, maizena, baking powder, baking soda, anise seeds, coconut blossom sugar and lemon zest) into the bowl of the food processor. Turn the machine on and add the coconut oil.Let it mix briefly, then add the egg and the water and mix until you have a smooth dough.Line a baking sheet with parchment paper and shape the cookies on it. Make rounds and keep them slightly thicker in the middle; flatten the edges a bit with your fingers. Then press gently on the top with a fork to create a pattern and place one pecan on top of each cookie.Bake for about 15 minutes and let cool thoroughly. The cookies are even tastier the next day; store them in an airtight container outside the fridge.
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