I have a few followers of this blog who are GFCF (and, some, like us, are also soy free and rice free) so I thought I would share a very basic recipe that I use ALL.THE.TIME.
- 2 c. buckwheat
- 1 tsp salt
- 1 tsp gluten free vanilla
- 1/2 c. shortening (I use Spectrum Palm Oil Shortening)
- 1/2 c. agave nectar
Mix together dry ingredients. Cut in the shortening. Add the agave nectar and vanilla. Mix well. Roll dough into balls and flatten slightly. Bake for 9-11 minutes at 350. It’s that easy.
Roman eats these all the time. The other two like them too. Try mix ins for different flavors. We’ve used GFCFSF chocolate chips, Craisins, raisins, and coconut. All were big hits. You can also substitute soy-free peanut butter for the vegetable shortening for a peanut butter cookie or mix in a teaspoon of pumpkin pie spice for a seasonal cookie.