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    Home / Recipes

    Nibby Buckwheat Cookies

    May 3, 2011 · Leave a Comment

    Nibby Buckwheat Cookies

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    Ingredients

    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

    Directions

    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

    « Tomato Tartar
    Raspberry Goat Cheese Brownies »

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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