This cookie recipe was developed for those who are most sensitive to allergens. It uses 2 forms of buckwheat to give it an interesting texture and a high overall nutritional value inherent to these precious seeds. It is so simple to make so that anyone could give it a try, even if you never cooked anything before in your life.

Ingredients

Preparation

1. Preheat the oven to 170°C (190°C if you have a weak oven).
2. Mix all of the dry ingredients in a large bowl.
3. Add the oil and water and mix well.
4. Prepare a baking tray (about 30×20 cm) with a sheet of baking paper. Pour the mixture onto the baking paper and spread evenly using a wet spatula or spoon.
5. Using a spatula or a thin knife cut along and across the flattened mixture to form the cookies size and shape that you want, bite size or bigger.
6. Bake for about 30 min until the cookies are golden-browned.
7. Lower the oven temperature to 140°C and dry the cookies for about an hour.
8. Cool down completely for at least an hour.
9. Gently remove the cookies into a cookie jar.

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