A dense coconut biscuit with a sweet hint with the white chocolate chunks. If you are after a vegan cookie, all the ingredients are actually vegan – apart from the white chocolate chunks so either swap normal white chocolate out for vegan choc-chips, or just take them out! The white chocolate chunks does make the cookies a lot sweeter though, but I did taste them without and still tastes delicious. Also, if you don’t require gluten free, normal flour is a good replacement for buckwheat flour – but keep the almond meal as this adds to the nutty & dense flavour of the biscuit!
Ingredients
- 3/4 cup Almond flour
- 1/2 cup buckwheat flour
- Pinch of salt
- 4 drops of vanilla essence/vanilla extract
- 1/4 tsp baking powder
- 1/2 C flaked/slivered almonds
- 1/2 C desiccated coconut
- 1/4 C white choc chips/chunks
- 1 T coconut oil, melted
- 1 T almond milk
Method
- Pre-heat oven to 180 degrees c
- Combine all dry ingredients in a bowl and mix (apart from baking powder)
- Melt the coconut oil over the stove or in the microwave for ~20 seconds or until melted
- Add the coconut oil, baking powder and almond milk to the dry ingredients and stir until mixture is moist and forming smaller balls when mixing
- Using your hands, scoop out small amounts of mixture and compress between hands to make balls
- Place on a greased oven tray or baking paper and press the balls down slightly with the back of a spoon or hands
- Place in the heated oven for 15-20 minutes until golden brown
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