|10 min||18 min||24|
|1/4 cup||Buckwheat flour|
|1 1/3 cup||Rolled oats- Gluten Free|
|1 tsp||Ginger, ground|
|1 tsp||Cardamom, ground|
|8 tbsp||Coconut oil (melted)|
|6 tbsp||Maple syrup, pure|
|1/2 tsp||Vanilla extract, pure|
|1 tsp||Sea Salt (flakes)|
|1/2 cup||Apple, dried (chopped)|
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Measure buckwheat flour, rolled oats, ginger, cinnamon and cardamom together into a large mixing bowl and stir to thoroughly combine.
In a separate bowl, add melted coconut oil, maple syrup, vanilla and salt. Mix until well combined. Gently fold in the chopped dried apple pieces into the batter.
Spoon 24 pieces of dough onto prepared baking sheets and form into circles with hands or a fork. The batter is thin and will spread, make sure to leave adequate space around each cookie. Bake for 15 to 18 minutes, or until the cookies turn a deep golden brown around the edges. Let cool on the sheet. When warm, the cookies will still be soft, but they will crisp as they cool.