Buckwheat cookies with seeds, nuts and chocolate

Ingredients for 1 servings:

• 80 g raw cane sugar
• 2 packets of vanilla sugar
• possibly vanilla flavor
• 1 tbsp maple syrup or coconut blossom syrup or liquid honey
• 50 g coconut oil, virgin or ghee, butter etc.
• 1 tbsp chia seeds or 1 tsp chia seeds and 1 tsp psyllium husks
• 4 tbsp water or plant drink
• 125 g buckwheat flour
• ½ tsp baking soda or other raising agent
• 1 pinch(s) of rock salt
• 1 pinch(s) cinnamon powder
• 1 pinch(s) cardamom powder, if desired
• 30 g flaxseed, half of it ground
• 50 g nuts, if desired
• n. B. Chocolate, light and dark, vegan

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

simple, vegan preparation possible

Mix the raw cane sugar with the vanilla sugar (or vanilla flavoring if you like) and the syrup or honey until no lumps remain. Add the coconut oil and whisk well. If using an egg substitute, mix the chia seeds and psyllium husks separately with the liquid and let them swell for just a short time, otherwise they will thicken too much. If the consistency is too thick, simply add another tablespoon of liquid. Now add the egg substitute to the sugar and fat mixture and whisk well for a few minutes. In another bowl, briefly mix the flour with the raising agent, salt, and spices and add to the previously mixed mixture. Mix only briefly! Finely chop the nuts and vegan chocolate(s). NB: Put half of the flaxseeds in a mortar and grind them fresh. Now stir everything in with a wooden spoon and knead, but do not whisk again. Knead the mixture to one side of the mixing bowl and chill for about 15 minutes. Meanwhile, preheat the oven to 150-175°C, depending on your oven and heating system. Line a baking sheet with parchment paper. Scoop the dough with a tablespoon and form small balls (preferably using disposable gloves). Place them on the parchment paper, leaving some space between them, and press down, shaping the edges if necessary. Bake for approximately 10-15 minutes, depending on the cookie size, until the desired browning is achieved. This recipe is quite versatile, as already indicated in the ingredients. The recipe described here is for an organic and vegan version and yields approximately 12 cookies per baking sheet.