Vegan buckwheat hazelnut cookies

Ingredients

For 1 serving

• Buckwheat flour25 g
• Hazelnuts8 g
• Maple syrup10 g
• Sunflower oil5 g
• Baking powder1 g

Contains: nuts

Method

1. Preheat a conventional oven to 180 °C and line a baking tray with baking paper.
2. Chop the hazelnuts with a knife, not too finely, so some crunchy pieces remain.
3. In a bowl mix the buckwheat flour, hazelnuts and baking powder.
4. Add the maple syrup and sunflower oil and knead briefly with your hands until the dough holds together: don't overwork it or the biscuits will be hard.
5. Shape two biscuits about 1 cm thick, place them on the tray and bake for 12 minutes, until dry and slightly darker at the edges.
6. Leave them on the tray for a few minutes: they crisp up as they cool.