Cranberry and Macadamia Nut Cookies

Made here with the Nut and Egg free version.

Made here with the Nut and Egg free version.

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.
1/2C Butter.
3/4C Coconut or Rapadura Sugar.
1/2 tsp organic Vanilla Bean Paste.
1 Egg (we used a Chia Egg alternative).
1/2C Cranberries.
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.

Freshly baked.

Freshly baked.

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