The more I experiment with buckwheat flour, the more I realise it’s pretty fool-proof. Most recipes don’t call for buckwheat flour, so the bag I have just sits there and stares at me whenever I’m in my kitchen. If you’ve tried my banana buckwheat pancakes, you know that bananas and buckwheat flour go really well together. For that reason, I decided to combine the two in a cookie recipe.
The reason I say buckwheat flour is fool-proof is that, in addition to not requiring any gums, you can forget to add baking soda to your cookie recipe, and the cookies will still be just fine. It only occurred to me while I was spooning out the cookie dough that I’d forgotten to add baking soda. I decided I’d see how the first batch turned out before adding it. Omitting it gives the cookies a really soft texture, almost like bread in cookie format.
Soft Vegan Banana Buckwheat Cookies
1 cup buckwheat flour
1/2 cup oat flour – I use Only Oats flour
3 tbsp almond meal – the coarse stuff
1/2 cup sugar
Preheat oven to 350 F.
Mash the bananas. Add in the dry ingredients and mix well. Line a baking sheet with parchment paper and spoon out the cookie dough. It won’t shift much during baking so you may have to smooth out the dough if you want perfect looking cookies.
Bake for 12-15 minutes.