Ingredients

The following ingredients have 5 Servings
  • ⅔ cup (63 g) ground almonds
  • ½ cup (75 g) buckwheat flour, (plus extra for dusting)
  • Pinch of Himalayan pink salt
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, (softened but not melted (see Tips))
  • ½ teaspoon pure vanilla extract
  • Berry Chia Jelly, (for filling)

Instruction

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Mix together the ground almonds, buckwheat flour, and salt in a mixing bowl, then add the maple syrup, coconut oil, and vanilla and knead together until you have a dough.
  • Transfer the dough to a work surface dusted with a little buckwheat flour. Roll out the dough with a rolling pin until it’s about ¼ inch thick, then use a round cutter to cut out 8 or 10 cookies. I have a cutter with a heart shape in the center all ready to stamp out, but if you don’t have one of these, use something like a bottle top to cut out a little circle from the center of half the cookies for the tops of the cookie sandwiches.
  • Place the cookies on the lined baking sheet and bake for 15 minutes, then let them cool completely.
  • Place a teaspoon of the jelly on each whole cookie and sandwich with the cookies with cut-out centers. Store in an airtight container in the fridge for up to 3 days or freeze for 1 month.