10 - 15 Minutes, Oven 170°C (340°F)
125g / 250 ml oat flour (grind rolled oats in a food processor)
115 g / 180 ml buckwheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 tsp sea salt
250g / 250 ml organic peanut butter (I use crunchy because I like the bits)
70g / 60 ml organic tahini
125ml maple syror
80 ml olive oil
Mix everything together, do not overwork the dough. If the dough is too moist, add a bit of flour.
Take about 1 big tsp of dough, form a ball and put it on the cookie sheet. Press ball down with a fork (up and down and sideways). The dough should be about 1/4 '' (5mm) thick
THese vegan cookies are crisp and crunchy. They remind me of the good, old American cookie.
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