These cookies are high in protein and high in flavour. Great for school lunchboxes to fill up little tummies.
1/2 cup virgin coconut oil
1/2 cup panella or raw sugar
1 medium banana - mashed
1/2 tsp vanilla extract or vanilla powder
1/4 tsp sea salt (course is better)
2 tbsp cocoa
3/4 cup buckwheat flour
3/4 cup quinoa flour
1/tsp baking soda (bi-carb soda)
Pre-heat oven to 170 degrees celsius (340 degrees F) and line two baking trays with baking paper.
Cream coconut oil and panella in electric mixer on medium speed.
Add banana, vanilla, sea salt and cocoa to mixer bowl and combine for a further minute.
Add remaning ingredients and mix until just combined.
Roll mixture into small balls (approx. 1 tbsp) and press down with flat with fingers.
Bake in oven for 15 minutes.