Pre-heat the oven to 350°F, gas mark 4, 175°C (155°C fan-assisted).
Line two baking trays with either a My Relationship with Food silicone baking mat or parchment paper.
To make the flax or chia “eggs” place 2 tbsp. milled flaxseed or chia seed into a bowl together with 6 tbsp. water, mix and then leave to sit for 15 minutes, stirring regularly.
Melt the coconut oil, coconut sugar, agave or maple syrup, almond or peanut butter together in a pan over a gentle heat, stirring to ensure it doesn’t burn, do not over heat this process. Once the mixture is all melted and smooth, remove from the heat and leave to cool slightly before adding the vanilla bean paste (or seeds) and the flax or chia “eggs” and mix thoroughly.
In a separate bowl add the rolled oats, buckwheat flour, ground almonds, salt, bicarbonate of soda, baking powder and ground cinnamon and mix until everything is thoroughly combined.
Tip the wet ingredients into the bowl with the dry ingredients and stir with a spoon until well incorporated and then shape the dough into a large ball (the mixture will be very slightly sticky).
Now, if, like me, you are a sucker for precision, then at this stage you can weigh the finished dough mix and divide it into 18 identical weight balls OR you can go “freestyle” and use a tablespoon to scoop even sized mounds of the mixture on to the prepared baking trays approx. 3 inches apart (they will spread as they bake)
Using damp hands if needed, shape and slightly flatten each of the dough mounds into neat, round cookies.
Bake for 14-15 minutes, or until golden brown around the edges then remove from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool thoroughly.
If you want to take your cookies to the next level then drizzle the cookies with your choice of melted chocolate and/or nut butter – if you are using both then do your nut butter drizzle BEFORE your chocolate one to ensure the nut butter sets.
These cookies taste great straight from the oven, or they will keep for approx. 1 week stored in an airtight container - and can be kept refrigerated to prevent the chocolate drizzle from melting.
If you make this recipe then I’d LOVE to see how you get on, so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood