Monday, June 27, 2011

Quick Gluten-Free Oatmeal-Buckwheat Cookies Recipe



If you follow this blog, you know that I have come to rely on Buckwheat Crispies as a major all-purpose GF ingredient. In this recipe I have ground it up in a coffee bean grinder into a fine flour (you can actually grind the groats in your high speed mixer into a flour as well if you don't want to soak and dehydrate your buckwheat).  These are a fine, sweet, substantial, fairly soft cookie.  If I'd had any GF chocolate chips around, I would have added them!

Preheat oven to 350F.

Put the following into a Food Processor:

*1/2 C. Virgin Coconut Oil (doesn't have to be melted)
*1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia)
*1 Egg
*1 tsp. Vanilla
*1 C. Buckwheat Crispie "Flour" (Crispies ground in Coffee Bean Grinder or Blender)
*1/2 tsp. Baking Soda
*1/2 tsp. Double-acting Baking Powder
*Pinch of Celtic Sea Salt (or to taste)
*1 C. Gluten-Free Quick Rolled Oats

Mix until a nice, fragrant batter.  Hand-mix in any of the following if you desire:
*3/4 C. GF Chocolate Chips
*1 tsp. Grated Orange Rind
*1/2 C. Raisins
*1 C. Shredded Coconut (unsweetened)

Drop the cookies 2" apart on a silicone sheet or well-greased cookie sheet.  Bake about 10 to 12 minutes or until golden brown.  I cool on racks.  Try not to eat them all before you remove from the racks. : ) ________________________________________________
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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