½ cup almond meal
¼ cup buckwheat flour
2 cups rolled oats
1 teaspoon baking powder
Pinch of salt
Dash of cinnamon
1 ½ tbsp coconut sugar
¼ cup + 1 tbsp unsweetened Almond Breeze almond milk
1 tbsp maple syrup
½ tbsp tahini
1 tbsp coconut oil
40g (¼ cup vegan dark choc chips)
Preheat oven to 160 degrees Celsius and line a baking tray with baking paper.
In a large mixing bowl stir together the almond meal, buckwheat flour, rolled oats, baking powder, salt, cinnamon and coconut sugar until well combined.
Stir through the almond milk until just mixed through.
Add the maple syrup, tahini and coconut oil until the mixture resembles a soft, crumbly but still firm and easy to handle cookie dough.
Fold through the chocolate chips with your hands. Roll 1 ½ tablespoonfuls of the cookie dough mixture into balls and place onto prepared tray, leaving around 5cm gaps. Press down slightly using a fork and continue process until all mixture is used.
Place tray into oven and bake for 15-18 minutes, or until lightly golden. The cookies should be crunchy on the outside, soft and chewy in the inside and slightly crunchy – aka my definition of the perfect cookie.