2 cups blanched almond flour
1 cup buckwheat flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup olive oil
½ cup agave nectar
1 tablespoon gluten-free vanilla extract
½ cup raw cacao nibs
In a large mixing bowl, combine the almond flour, buckwheat flour, salt, and baking soda.
In a medium mixing bowl, combine the oil, agave nectar and vanilla extract.
Add the wet ingredients to the dry ingredients and stir to combine. Fold in cacao nibs.
Shape the dough into a log and roll tightly in a piece of waxed paper. Place in the freezer for at least 2 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Remove the dough from the freezer and unwrap. Carefully slice dough into rounds about ½- inch thick, shaping the rounds into uniform circles with your fingers. Place on the parchment-lined baking sheet.
Bake for 10-15 minutes or until the cookies are lightly browned.
Remove the cookies and let cool for 30 minutes or until firm.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Lydia Becker
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