The combo of buckwheat and coconut plus all the toasted nuttiness from walnuts and pecans makes this a full-flavoured cookie. It’s a fun recipe for kids, as they can help squish the dough and roll into balls.
1 cup (250 mL) toasted walnuts
1 cup (250 mL) toasted pecans
1/2 cup (125 mL) palm sugar, divided
1 cup (250 mL) buckwheat flour
3/4 cup (180 mL) coconut flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) organic coconut oil
1 1/2 tsp (7 mL) vanilla extract
Icing sugar, for rolling (about 1/4 cup/60 mL)
Preheat oven to 300 F (150 C).
Pulse nuts in food processor with 1 Tbsp (15 mL) palm sugar until finely chopped. Add flours and salt and pulse to mix.
Using electric mixer, beat coconut oil until smooth. Beat in remaining palm sugar, then vanilla. Beat in flour mixture until mixed. Dough will look crumbly.
Measure out dough into 1 Tbsp (15 mL) pieces and roll into balls. Place on baking sheet lined with parchment paper. Bake until firm, 18 to 20 minutes.
Let stand 10 minutes, then while still warm, roll in icing sugar. Re-roll in icing sugar just before serving.
Makes about 36 cookies.
Each serving contains: 124 calories, 2 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (4 g sugars, 2 g fibre); 25 mg sodium
source: "Cookie Swap!", alive #362, December 2012
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