GF Buckwheat Oat Cookies

I spotted these cookies by Il Cucchiaio d’Argento (The Silver Spoon) on their instagram and immediately added them to my list.  Made with a combination of buckwheat flour, oats, and a little almond flour, they pack a lot of flavor, and you definitely won’t miss the gluten.

 

In Italy, eating cookies for breakfast is pretty common, though I imagine many adults opt for something a little more wholesome, like whole grain or digestive biscuits. As a lover of sweet breakfasts, something like this is definitely up my ally. You can also enjoy these as an afternoon snack with a cup of tea, and I imagine they would be great in a packed lunch for kids.

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Ingredients: 

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• 2 cups (175 g) of rolled oats

• 1 cup (120 g) of buckwheat flour

• 1/4 cup (50 g) of granulated sugar

• 1/2 cup (100 g) brown sugar

• ½ teaspoon of baking soda

• 8 tablespoons of melted butter

• 1 egg

• ½ tablespoon vanilla bean paste (or vanilla extract)

• 1/3 cup (70 g) of dark chocolate chips

• 1/4 cup (20 g) almond flour or finely ground almonds

• 1 pinch of salt

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Step 1: Make the dough

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Combine dry ingredients in a large bowl.  Add melted butter, egg, and vanilla bean paste, and mix everything together (mixing by hand is the easiest way to go for these, as it doesn’t require much effort to bring it all together)

 

Step 2: Shape the cookies

 

Line a baking sheet with parchment paper.  Shape the cookies by hand into ping pong-sized balls, and space them out on the baking sheet.

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