These adorable, comforting cookies are like a hug from grandma. But in a little spin on tradition, they're made with buckwheat flour and almond meal, making them earthier in flavour and gluten-free.

Makes
16

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 3.5 (21 votes)
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Ingredients

  • 1 cup (160 g) buckwheat flour (gluten-free)
  • ¾ cup (90 g) almond meal (ground almonds)
  • ½ cup (125 ml) maple syrup
  • ⅓ cup (80 ml) light-flavoured extra virgin olive oil
  • 2 tbsp no-added-sugar fruit jam

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
  2. Place the flour, almond meal, maple and oil in a big bowl and, using a spatula, mix well to combine.
  3. Using clean hands (the fun part!), roll 1 tablespoon of the mixture into a ball, flatten it slightly and place it on the prepared tray. Repeat with the remaining mixture.
  4. Press your thumb gently into the middle of each cookie to make an indent. Fill each hole with about ½ teaspoon of the jam.
  5. Bake for 18–20 minutes or until super brown (so they stay crunchy). Wearing oven gloves, remove the tray from the oven and, with a turner to help you, move the cookies onto a wire rack to cool. 

 

 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand