Finally! Here come delicious gluten-free and sugar-free cookies! It took quite a few experiments, but now I know that buckwheat flour is nutty and slightly bitter and sticks well whilst the coconut flour is sweet and fragrant as well as very powdery and easily crumbled. As I slowly moved from good texture to good taste, I knew I was going in the right direction. And finally, here they come!
First time I made these, was during a visit to my parents, so my chief tester was my little niece. We made them together, and cut them into dinosaur shapes. That was so fun! And the cookies were so delicious!
Once you try them, you’ll guard this recipe among your favourites. Enjoy!
150g buckwheat flour
100g coconut flour
1 tsp baking soda
150g butter, softened
8 tbsp xylitol (or other sweetener of your choice)
50g almond butter (optional)
50g desiccated coconut (optional)
1 tsp salt
Preheat oven to 180 C / gas mark 4. Grease a baking tray.
In a large bowl mix together the butter and xylitol until creamy. Beat in the eggs and mix well.
In another bowl, mix together the flours and baking soda.
Add the dry ingredients into the wet and stir well to combine.
Divide the dough into three parts. Add almond butter to one part. Add desiccated coconut to another part. Leave one of the parts plain.
Chill the dough in the fridge for about half an hour.
Roll out the dough on a lightly floured work surface to about 0.5cm thick and cut out cookies using your preferred cookie cutters. Add a small pinch of salt on top of each cookie.
Bake for 12-15 minutes until lightly browned.