Today I bring you a delicious, healthy, gluten free and lactose free.
You can make the so quickly, so you don’t have many excuses left.
Ingredients:
125 g of buckwheat flour (4.4 oz.) (If you’re not intolerant/allergic, you can replace 25 g with rye flour)
25 g cocoa powder (0.9 oz.)
A pinch of salt
75 ml of sunflower oil
50 g coconut sugar (1.8 oz.)
Sift the flour with the cocoa and the salt and reserve.
Beat the egg and the sugar until it’s foamy.
Add half of the dry ingredients and mix.
Pour the oil and mix.
Finally add the rest of the dry ingredients.
Preheat the oven at 175ºC (145ºF).
Make little balls and flatten them a little bit.
Put them on an oven tray.
Bake the cookies for 10 minutes, take them out, and let them cool down on a rack.
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