I was inspired to make these for Alistaire, so he could have a snack to enjoy with us. Buckwheat is a gluten-free grain, although it is often produced on shared lines. Having said that, Alistaire needs to avoid wheat, rather than gluten outright. So for him it works, if it comes from a slightly contaminated line, he isn’t going to have major issues (where as from a line handling peanuts and tree nuts is an real issue). If you search though, you can source GF Buckwheat Groats and grind them, which I have, but was feeling lazy 😉
I really felt guilty after taking Walker and Ford to Top Pot for donuts in Issaquah, on Wednesday. Walker was in white flour heaven….
Like total carb-fat heaven 😉 I was the best mom evah at that point. Except for poor B, who didn’t get anything, while his 2 brothers wolfed down donuts. So I knew he needed a small batch treat he could have and enjoy. Although Walker ate 1/4 of the batch in the end!
Walker cracks me up, his curiosity is wonderful at 3. My hopes that the garden I built would enthrall him has payed off. He loves to help and more so…loves to help eat. Right out of the garden. Nothing has made it into the house so far, outside of a few hidden berries for Dad. And Alistaire has come to realize at 17 months that the beds are full of good things as well, and now toddles right in behind his big brother. Our routine now is after baby’s nap, we all go outside and tend to the garden. Which means I weed, water and whatnot, then I pick all the choice bits and feed it to them. Hah. You think I get any? Not likely.
I moved my nasturtium baskets to the fence, I like them here and I think they will get more sun this way.
Walker will go through the garden with me every day, helping me pick (and duh, eat) whatever is deemed ready. Even Kale. Kale? This kid can’t be mine. Cracks me up.
Alistaire’s favorite is the tiny alpine blueberries. I save those for him.
OK, maybe I fibbed. I don’t share my Golden Raspberries well 😉
Walker in action, plucking blueberries –
And getting ready to enjoy….
After the berries are stripped, the green beans gone, it is time to hit the squash plants.
He eats them raw…lol!
Er, what was that about fibbing? I kind of told him that my Red Huckleberries are not good tasting 😉 That is MY secret stash of berries!
Oh wait, you want cookies? Er, I’ll get back to that…..
Since Alistaire can have coconut, I used coconut palm sugar and coconut oil. Due to his allergies I have had to leave almond milk behind (ugh!) and am using coconut milk or soy now in our cooking. Which feels odd, as I hadn’t bought soy milk in many years! So far Alistaire doesn’t have a soy allergy, thankfully, but neither has he had a lot of it.
- ½ cup ground buckwheat flour
- ¼ cup coconut palm sugar or preferred sweetener
- ¼ tsp sea salt
- ¼ cup chocolate chips (dairy and allergen free)
- 3 Tbsp melted virgin coconut oil (or other acceptable oil)
- 2 Tbsp unsweetened non-dairy milk (used organic soy, use what you can/prefer)
- 1 tsp pure vanilla extract
Preheat oven to 350°, line a large baking sheet with parchment paper.
In a mixing bowl, mix buckwheat flour, sugar and slat together, add in chocolate chips. Stir in coconut oil and vanilla, then work in milk, 1 Tablespoon at first, then remaining as needed (I needed all, it may depend on your buckwheat).
Drop into 8 balls on lined sheet with a 1 Tablespoon Disher. Gently press down with a fork to make hatch marks. Bake for 8 to 10 minutes, until set looking. Let cool on a cooling rack before enjoying. Best eaten same day as baking.
Makes 8 cookies.