Chocolate Crunch Cookies

GF, DF, V and RSF - makes 15

Ingredients:

• 1 cup almond meal

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1/2 tsp cinnamon (optional)

• Pinch of himalayan salt

• 2 1/2 tbsp raw cacao powder

• 3 tbsp coconut sugar

• 1/4 cup buckwheat kernels

• 1 egg whisked

• 1/4 cup melted coconut oil

• 1/2 tsp vanilla extract

Method:

1. Preheat oven to 180 degrees C and line a baking tray with baking paper.

2. In a bowl add all your dry ingredients together and mix.

3. In a separate bowl add all you wet ingredients and whisk together.

4. Create a well in the middle of your dry ingredients and pour in your wet.

5. Using a wooden spoon, mix quickly to combine.

6. Spoon out mixture and roll into 15 balls placing them on the tray.

7. Using the back of a fork (dip in coconut oil to prevent sticking), carefully press down on each one until around 1cm thick.

8. Place in the oven and bake for 12-15 minutes. Remove and let cool on tray.

9. Store in an airtight container or freeze.