¾ cup oat flour
⅓ cup buckwheat flour (sub with brown rice flour
200g ground roasted nuts (hazelnuts, almonds, pecans
1 cup almond pulp (from almond milk)
¼ cup tapioca flour
⅓ cup brown coconut sugar
50g maple syrup
1 tsp baking powder
1 flax egg (1tbsp ground flax seeds, 2 tbsp plant-based milk) sub with organic egg for paleo
optional (Vegan Cookie Icing)
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp cinnamon