Buckwheat pecan chocolate chip cookies

Ingredients for 5 cookies :

- 65g of buckwheat flour

- 35g of almond flour (not grounded almond)

- 50g of ghee (clarified butter) you can also use coconut oil or vegan butter

- 20g of maple syrup

- 70g of coconut sugar

- 1/4 tsp of baking soda

- 1 tsp of vanilla extract

- 50g chocolate 70% (you can measure this one with your heart)

- 40g of pecan nuts

- 1 egg or egg substitute

- Sea salt on top to finish

*Ghee will give a nutty flavor which works wonderfully with the rest of the ingredients whereas coconut will give a more exotic coconut flavor.

Instructions :

1. In a bowl, which together, the sugar, maple syrup, vanilla, and melted ghee.

2. Add the egg and whisk again until well incorporated.

3. Add the flour, and baking soda.

4. Incorporate the chocolate chunks and chopped pecans. Place it in the fridge for at least 30 minutes. This step is crucial in order to get the desired texture.

5. Preheat your oven to 200°C. Form small balls with the help of an icecream spoon to measure. Put them on a baking tray with a baking sheet making sure to give each cookie space to spread.

6. Cook for 9-10 minutes. Add a touch of sea salt on each and let it cool down for at least 15 minutes (I know it’s hard). But it’s worth it.