Ingredients (note: unfortunately I'm a very erratic experimental baker and don't measure my ingredients perfectly, so use your discretion to decide whether to add more or less of anything… eek)
1 and a 1/4 of a cup of buckwheat flour
1 tsp baking powder
A teeny pinch of sea salt
1/3 cup of raw buckwheat groats
1/2 cup of cacao nibs
1 tablespoon of coconut sugar (this is totally optional, depending on how sweet you like your cookies!)
1 grated carrot (about a cup's worth)
1/4 cup of maple syrup/agave syrup/honey if you're not strict vegan
1 tablespoon of soft coconut oil
Juice of half an orange (just eat the other half, nom)
1 tsp freshly grated ginger
1 tsp cinnamon
Method
Preheat the oven to 180 degrees Celsius, and grease a tray (I use coconut oil to do this) and/or line with baking paper.
Mix the buckwheat flour, salt, baking powder, optional coconut sugar, buckwheat groats and cacao nibs all together in a bowl. Add the carrot and mix.
In a separate bowl, combine the coconut oil, maple syrup/honey/agave, and orange juice, then add the grated ginger and cinnamon. Add this to the flour mixture and stir until combined. Here, I actually added an extra tablespoon or so of buckwheat flour because I thought the mixture was little too wet, but judge it for yourself. The mixture should still be reasonably wet and sticky!
Dollop tablespoons of the mixture onto the tray, shape them a little if you wish, and then pop them into the oven for 15 minutes! Devour, and try not to burn your fingers when they're fresh out of the oven and you juST CAN'T HELp yourself.
