Buckwheat flour cookies

Ingredients

• 200 grams of buckwheat flour
• 75 grams of coconut oil
• 110 grams of dates
• 1 teaspoon of tartar baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 50 ml vegetable milk (e.g. sugar-free almond milk)
• pinch of salt

Instructions

1. 1

   Preheat the oven to 170 degreesMelt the coconut oil.Put the buckwheat flour together with coconut oil, (peat) dates, tartarpone powder, baking soda, vanilla extract, vegetable milk and salt in a food processor. Let it run until you have an even dough.Knead this well with your hands until you have a ball. Is the dough too wet? Add something a little buckwheat flour. Is it just too dry? Then add a small dash of almond milk.Cover a baking sheet with baking paper. Fold the dough to about 1 thick and stick the cookies out one by one. Place it on the baking sheet and bake for about 15-20 minutes until golden brown. Let them cool down for a while, then they harden.