For ~24 cookies.
Dry:
- 1.5 cup almond meal
- 0.75 cup buckwheat flour
- 0.25 cup tapioca flour
- 0.5 cup coconut sugar
- 0.25 tsp of salt
- 0.75 tsp baking powder
- 1 tsp of cinnamon
- 8-10 cut up dates
- Chocolate chips (start with 3 tbsp and see how that looks)
Liquid:
- 1 egg
- 1 tbsp honey
- Splash of almond milk (start with 0.25 cup)
- 1 tsp vanilla extract
- 6-7 tbsp melted coconut oil (or 2-3 heaped tbsp solid)
- Preheat oven to 170 C and prepare two trays with baking paper
- Combine dry ingredients in a mixing bowl and push aside to form a well in the middle
- Put the wet ingredients in the well and mix it all together
- Knead with your hands until everything sticks into a big glob
- Roll balls of mixure about the size of a 50c coin (should be ~24 balls)
- Flatten balls with a fork (wet the fork to prevent sticking)
- Put in oven for 8 min, then flip trays and bake for another 2 min