Not as the name implies, Buckwheat is in fact not a member of the Wheat family and is Gluten Free.
It also has a lovely nutty flavour.
There is a surprise in every mouthful and is a great lunchbox sweet snack – leaving the nuts out or replacing them if needed will not affect the cookies final result.
1 1/4C Buckwheat Flour.
1/2 tsp Salt.
1/2 tsp Baking Soda.
3/4C Coconut or Rapadura Sugar.
1/2 tsp organic Vanilla Bean Paste.
1 Egg (we used a Chia Egg alternative).
1/2C Macadamia Nuts – roughly chopped.
Preheat oven to 180 degrees and line 4 trays ready for cookies.
In a medium bowl add Buckwheat, Salt and Baking Soda then set aside.
In a large bowl cream your Butter and Sugar well.
Add Egg and Vanilla Bean and mix well.
Then using a spatula slowly incorporate your dry mix into your creamed mix.
Add Cranberries and Macadamia Nuts and mix through.
Once your cookie dough is complete take a regular kitchen teaspoon and start to make small balls (try not to work the dough too much, if too soft set in fridge a few minutes) and lay across trays.
Bake for 10-12 minutes or until just turning golden on the edges (cook a further few minutes for a crunchy cookie) and remove.
Cookies will harden as they cool.
Leave on try for 5 minutes to set and then transfer to a wire rack to allow to cool completely.
Place in an airtight jar to store or in an airtight container to freeze.