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3:30 PM Cookies

Megan’s recipe uses millet, oats, whole wheat flour, rolled oats, and wheat bran. Obviously, that recipe wouldn’t work for me! But since Megan wrote such a strong recipe, and put those ingredients in grams, I found it pretty easy to make it my own.

Soaking the buckwheat groats for 30 minutes softens them, so the final cookies have a little pop against the teeth. Don’t skip this step in a rush to make the cookies. You want the groats to be a crunchy surprise, not a reason to run to the dentist.

Of course, you can use any nuts or dried fruits you want here. Keep making these cookies, any way that works for you that day.

Ingredients

Makes 12 to 15 cookies, depending on the size
120 grams buckwheat groats
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon fresh grated ginger (or 1/2 teaspoon dried ginger)
150 grams almond flour
15 grams psyllium husk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 large egg
60 grams pecans, chopped
45 grams dried cherries

Directions

  1. Soaking the groats: Put the buckwheat groats in a bowl. Pour the hot coconut oil and honey over the groats. Add the grated ginger. Stir. Let the groats sit for at least 30 minutes.
  2. Combining the dry ingredients: Whisk together the almond flour, psyllium husk, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Making the dough: Pour the soaked groats mixture into the dry ingredients. Add the egg. Stir it all together thoroughly with a rubber spatula. Add the chopped pecans and dried cherries.
  4. Refrigerating the dough: Let the dough sit in the refrigerator for at least 1 hour before baking.
  5. Preparing to bake: Heat the oven to 325°. Line a baking sheet with parchment paper.
  6. Baking the cookies: Make balls of dough 60 grams each (about the size of the palm of your hand). Put 6 of them onto the prepared baking sheet. Bake the cookies until are golden brown and set around the edges but just a bit soft in the center, about 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheet then move them to a baking rack to cool completely.