This is one of my favourite cookie recipes.
It is a hit every time!

INGREDIENTS
2 CUPS (300G) BUCKWHEAT FLOUR+
1½ CUPS (180G) ALMOND MEAL (GROUND ALMONDS)
1 TEASPOON GROUND CINNAMON
½ TEASPOON SEA SALT FLAKES
¾ CUP (180ML) MAPLE SYRUP
½ CUP (125ML) VEGETABLE OIL
⅓ CUP (110G) CHERRY JAM

METHOD
Preheat oven to 180°C (350°F). Place the flour, almond meal, cinnamon, salt, maple syrup and oil in a bowl and mix to combine. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing a little room to spread. Press your thumb gently into the middle of each cookie and fill with ½ teaspoon of the jam. Bake for 14–16 minutes or until golden and crisp. Makes 24
(Buckwheat flour is a gluten-free flour)

Enjoy and tell me how it tasted!

For more healthy tips please contact Brigitta on 0450 282 452.