Oh la la, another cookies recipe! I did a random survey with my friends what they would love to see more on the blog. The answers are just as diverse as they are. Some like sweets, some like the savory taste more and the special ones wanted alcoholic recipes. Gotta love my friends! One thing for sure, I love to cook and bake with rolled oats. It’s friendly in use and they are healthy too. As it lower the cholesterol and can even reduce the risk of any heart diseases if eaten on a regular base. Therefore when I want to make an easy and quick cookie batch, I make something with oats. Today we make crispy thin oat cookies with a little use of buckwheat flour too. One little delicious tasty comforting cookie for you and your family and friends.
Buckwheat Oatmeal Cinnamon Cookies
Makes 6 large cookies
- 1 cup of organic rolled oats
- 2 tablespoons of whole grain buckwheat flour
- 2 tablespoon of soy or nut milk like almond milk
- 3 tablespoon of maple syrup
- 4 tablespoon of macadamia or coconut oil
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground vanilla or extract
- a pinch of salt
Preheat the oven to 180°C / 350F. Put all ingredients in a medium sized mixing bowl and give it a good swirl. You can now form 6 large cookies not thicker than 1 cm, or like what I did as an experiment, I formed one big cookie with the idea of after baking to break the large cookie up in little pieces. Whatever you do, It won\t effect the taste 😉 Place the cookies on a baking tray covered with parchment paper and bake for 20 minutes. An important element in baking is to let your bakings cool down after taking out of the oven, the hardest thing to do, I know! But they really need the time to crisp things up as they cool down. Keep in an airtight container to keep fresh for about one week. But they are the crispiest on the same day.