Cookies with ginger and little sugar

Ingredients for 2 servings:

• 100 g buckwheat flour
• 3 tbsp oat flakes
• 1 ½ tbsp blueberries, dried
• 1 ½ tbsp vanilla sugar or 2 packs
• 3 tbsp cocoa powder
• ½ tbsp powdered sugar
• 1 tsp blue poppy seeds, if available
• 1 piece(s) ginger root, as desired
• 1 egg(s) or vegan egg substitute
• 50 g butter
• 3 tsp honey, finely runny, e.g. forest honey

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with buckwheat flour

Finely chop the oats and blueberries in a blender, along with the peeled ginger (it doesn’t matter if it’s stringy). The butter should be very soft; it’s best to melt it in the microwave for 20 seconds. Mix all ingredients, except the honey, with a hand mixer or with a spoon. Now add the honey and continue stirring until the mixture thickens. Roll small pieces of dough into balls in the palm of your hand and flatten them onto a baking sheet lined with baking paper. Bake in a preheated oven at 170°C (convection oven) for about 15 minutes. The cookies should not be dark (burnt). The quantities of the ingredients can be varied, although flour, butter, and one egg are the minimum. I used a palm-sized piece of ginger.