Another fantastic gluten-free recipe from Madeleine Shaw, with a few modifications! It’s so easy to follow and always produces perfectly chewy cookies. If you fancy a more classic flavour, just swap the cinnamon and raisins for chocolate chips!
200g Coconut Sugar
125g Coconut oil
1 Egg or vegan alternative
125g Buckwheat flour
125g Ground almonds
1/2tsp Baking powder
1/2tsp Baking soda
1tbsp Cinnamon powder
Preheat the oven to 160°C/325°F/gas mark 3.
Mix together the coconut sugar, coconut oil and egg in a food processor.
Sift in the buckwheat flour, ground almonds, baking powder, baking soda and cinnamon and continue to mix until fully combined.
Stir in the sultanas so they’re evenly distributed into the cookie mix.
Portion out the dough onto a lined baking tray and bake for 12 – 14 minutes.
Leave them to cool and then tuck in!!