Easy Gluten Free Spicy Cookies with Chocolate, Cranberries and Walnuts.

Ingredients

• 150 g buckwheat flour
• 100 g almond meal
• 70 g teff flour
• Pinch of salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon baking soda
• 70 g powdered coconut sugar
• 80 g honey
• 80 g ghee butter (room temperature)
• 1 egg (room temperature)
• 1 cup mix of dried cranberries, chopped walnuts and chocolate chips

Instructions

1. 1

   Mix buckwheat flour, teff flour, almond meal, a...: Mix buckwheat flour, teff flour, almond meal, a pinch of salt and baking soda. Using an electric mixer, beat the butter, sugar and all the spices together until fluffy. Add the egg and honey and beat at medium speed until combined. At the end of beating, add the dry ingredients. Stir in cranberries, walnuts and chocolate chips with a spatula.

2. 2

   Preheat the oven to 170°C and line a...: Preheat the oven to 170°C and line a large baking sheet with parchment paper.

3. 3

   From the dough, form walnut size balls. Place...: From the dough, form walnut size balls. Place them on a baking sheet and flatten to a thickness of about 1 cm. Keep about 2 cm between cookies.

4. 4

   Bake at 170°C for about 15 min, depending...: Bake at 170°C for about 15 min, depending on your oven. Let them cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in a closed container for up to two weeks.