Cooking Instructions
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Step 1
Place
Quick Cooking Oats (1 cup)
,
Buckwheat Flour (2/3 cup)
,
Baking Soda (3/4 tsp)
,
Salt (1 pinch)
,
Dark Chocolate Chips (1/2 cup)
in a large bowl and stir to mix.
Step 2
Place
Unsalted Butter (1/2 cup)
,
Jaggery Granules (1/2 cup)
,
Honey (1 Tbsp)
,
Yogurt (1 Tbsp)
,
Vanilla Bean Paste (1/2 tsp)
in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
Step 3
Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
Step 4
Let the mixture stand/rest while you preheat the oven to 180 degrees C (350 degrees F) - 15-20 minutes.
Step 5
Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
Step 6
Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. Serve and enjoy!
Step 7
Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. Bake further 5 minutes if you like crisp cookies. Watch closely towards the end so they don't get burnt.
Step 8
Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.
