Buckwheat Flour and Plum Cookies

Ingredients

Quantity: 26 pieces (medium size)

• 200 g — buckwheat flour
• 25 g — coconut oil
• 30 g — solid sweetener — preferred
• ½ tsp — ground cinnamon
• 1 pinch — table salt
• 150 g — plums weighed without pits
• 25 g — instant soy drink powder
• 1 cup (250 g) — water
• 1 knife tip — ammonium bicarbonate

Preparation

I dissolved the powdered soy drink in 250 ml of water and gradually added the flour, sweetener, melted coconut oil (which can be replaced with coconut or peanut butter), plus a knife tip of ammonium bicarbonate. I folded in the diced plums and left the dough to rest in the fridge, wrapped in cling film, for about 30 minutes to 1 hour. I shaped the cookies by hand and baked them for approximately 30 minutes at 200°C until lightly browned.

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