The thing I love about these cookies is that they are true to name; they really are easy to make. They take 10 minutes to whip up and 15 to bake, using only a handful of ingredients. They are addicting too. I have, on more than one occasion, eaten an entire batch by myself (oops). These are quickly becoming my favorite cookie for the sole reason of how easy they are to make.
Another wonderful thing about these cookies is that many of the ingredients can be replaced. Use honey instead of maple syrup, or almond flour instead of buckwheat. I made these couple of times this summer with the original recipe (posted below). Recently, since it's fall, I switched it up a little and made these with pumpkin spice instead of ginger and clove (replace with the same amount). Both versions were equally as yummy and addicting.
adapted from Green Kitchen Stories
Ingredients:
4 tbsp coconut oil, room temperature
3 tbsp maple syrup
2 tbsp buckwheat flour
2/3 cup (plus some) rolled oats
2 tbsp coconut milk (or milk of your choice)
1 tsp ground ginger (scant)
a pinch ground clove (about 1/6 tsp)
a pinch vanilla extract (about 1/6 tsp)
a pinch salt (about 1/6 tsp)
3 tbsp maple syrup
2 tbsp buckwheat flour
2/3 cup (plus some) rolled oats
2 tbsp coconut milk (or milk of your choice)
1 tsp ground ginger (scant)
a pinch ground clove (about 1/6 tsp)
a pinch vanilla extract (about 1/6 tsp)
a pinch salt (about 1/6 tsp)
Directions:
1. Preheat the oven to 350°F.2. Stir together all the ingredients in a mixing bowl.
3. Spoon up 10-12 pieces of dough onto a parchment paper covered baking sheet. Use the backside of a spoon (or your thumb) to flatten it out as thin as you can. They should be slightly larger than 2 inch wide.
4. Bake for about 15-18 minutes. Until they get a bit dark around the edges.
5. Wait to cool before eating. This is hard, but SO worth it as they become crisp once they cool.
