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Oatmeal cookies with wholegrain buckwheat flour

updated

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Ingredients for 1 servings:

  • 150 g butter, soft
  • 130 g raw cane sugar
  • 2 m.-sized eggs
  • 100 g buckwheat flour (wholemeal)
  • 1 tsp baking powder
  • 3 tsp chia seeds
  • 150 g oat flakes, wholegrain
  • 60 g almond flakes or almonds, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

Cream the softened butter with the sugar until fluffy. If you like it sweeter, you can add a little more. Beat in the eggs one at a time. Stir the chia seeds into the butter mixture. Mix the wholemeal buckwheat flour with the baking powder. Then stir into the mixture along with the oats and almonds. Use two teaspoons to place small heaps, spaced apart, on the baking sheet. This time, my second sheet spread out a bit; it could be due to the heat. I placed 4 rows of 4 heaps on a large baking sheet. Bake 2 trays at a time in an oven preheated to 160°C (fan oven) for about 13 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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