These were really good and use flours that won’t impact the blood sugar like some gluten free flours do. These flours full of fiber and contain nutrients. Buckwheat flour contains quercetin, copper, manganese, magnesium and phosphorus. Coconut flour has potassium, iron, and is a plant-based protein. Almond flour has manganese, magnesium, copper, phosphorous, calcium and iron.<\/p>\n
2 TBS coconut oil, melted
\n3 TBS maple syrup
\n1 TBS almond butter
\n1 tsp vanilla extract
\n2 TBS water
\n1 egg
\n1 cup almond flour
\n1\/4 cup coconut flour
\n1\/4 cup buckwheat flour
\n1\/2 tsp baking powder
\n1 tsp cinnamon
\n1\/4 tsp sea salt
\n1\/2 cup dark chocolate chunks<\/p>\n
<\/p>\n
Preheat the oven to 350.
\nCombine the coconut oil, maple syrup, almond butter, vanilla and water. Add the egg and whisk until light and bubbly.
\nIn a separate bowl, combine the almond flour, coconut flour, buckwheat flour, baking powder, cinnamon and salt.
\nFold the flour mixture into the coconut mixture. Stir in the chocolate chunks.
\nSpoon tablespoons onto parchment lined or greased cookie sheets.
\nBake for 10 – 15 minutes until lightly browned.<\/p>\n