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Buckwheat Coconut Chocolate Chip Cookies

September 15, 2015

 

 

Can cookies be kind to your blood sugar? The key is to incorporate fibre and good fats into the recipe. With these two secret ingredients, you can satisfy your sweet tooth while knowing you are being kind to your body. Having balanced blood sugar means less afternoon slumps and more energy to spend on things that matter to you. Here is how fiber and good fats work to balance your blood sugar.

 

 

 

Buckwheat Coconut Chocolate Chip Cookies

Yields 12

 

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

 

Ingredients

  • 1/2 cup Coconut flakes, nonsweetened

  • 1/2 cup Buckwheat flour

  • 1/2 cup Chocolate chips, dark

  • 1/4 tsp Baking soda

  • 1/8 tsp Salt

  • 1/3 cup Coconut oil

  • 1/3 cup Almond milk

  • 1/4 cup Honey (or Maple syrup)

  • optional a dash of vanilla extract

Instructions

  1. Preheat the oven to 350F

  2. Mix all dry ingredients together (coconut flakes, buckwheat flour, baking soda and salt).

  3. Melt the coconut oil and add in the wet ingredients (almond milk, honey and vanilla). Whisk everything till the ingredients are incorporated.

  4. Slowly pour the wet ingredient mixture into the dry ingredient mixture. Mix well. (Tip: Add the wet ingredients in two portions to make sure the dry mixture is evenly saturated)

  5. Shape the cookie dough into balls and flatten them with the back of a spoon. You should have oreo-sized cookies. Set the cookies 1 inch apart (the dough doesn't expand much). Sprinkle the cookie tops with coconut flakes if you want to

  6. Bake for 8-10 min (the cookie will be a bit crunchier in you left them in for 10 min)

  7. Cool the cookies for about 10 min and enjoy!

 

 

 

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