Buckwheat Chocolate Chip Cookies
1/2 cup Anthony’s Almond Flour ¾ cup of Anthony’s Buckwheat Flour ½ tsp baking powder Sprinkle of salt 1 egg ½ cup Anthony’s Coconut Sugar ½ cup of Anthony’s Coconut Oil, melted ½ cup of chocolate chips
Preheat the oven to 375 degrees. Combine the almond flour, buckwheat flour, baking powder, salt, and coconut sugar in a bowl. Stir to incorporate all of the dry ingredients. Next, add the egg & coconut oil. Stir the wet ingredients into the dry. Lastly, fold in the chocolate chips into the cookie dough. Scoop the dough into a ball and place on a cookie sheet. Place the cookie sheet in the oven and bake the cookies for approximately 12 minutes. Once the cookies are golden, remove them from the oven and allow them to cool for 5 minutes before removing them from the cookie sheet. Once the cookies are completely cool, store them in an airtight container.