Maple Buckwheat Cinnamon Raisin Cookies
A twist on your typical oatmeal raisin cookies. These cookies swap oats for buckwheat flakes, which add a lovely rich and nutty flavor. They're crispy, buttery, and soft... basically everything you could want in a cookie!
Ingredients
- 1/2 cup buckwheat flakes or 70 grams
- 1/2 cup almond flour or 60 grams
- 1 tbsp coconut flour or 7 grams
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup grape-seed oil or 45 grams
- 1/4 cup almond butter or 60 grams
- 1/4 cup maple syrup or 65 grams
- 1/2 tsp vanilla extract
- 1/3 cup raisins or 55 grams
Instructions
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Preheat your oven to 350 F. In a large bowl, add the buckwheat flakes, almond flour, coconut flour, salt, baking soda, and cinnamon. Mix well with a spoon.
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Then add in the grapeseed oil, almond butter, maple syrup, and vanilla extract to the same bowl. Mix until a smooth batter forms.
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Lastly, add in the raisins. Then, form the dough into balls and place on a parchment lined baking sheet. The cookies will spread out a little, but not that much. Let cook for 10 to 12 minutes. 10 minutes if you like your cookies to be a bit more doughy on the inside. Bon appétit!