Heart-happy Buckwheat Chocolate-chip Cookies

Staying away from refined sugar and grains does not mean you have to stay away from tasty treats... in fact, it's an opportunity to get creative with your desserts!

These grain-free goodies are heart-healthy thanks to the main ingredient BUCKWHEAT, a grain-like seed packed with heart-supporting RUTIN. Rutin is a phytochemical that many people take in supplement form for its clinically-proven attributes of strengthening and increasing the flexibility of vessels. People who struggle with varicose veins, arteriosclerosis, and hemorrhoids are often recommended rutin... so we are encouraging you to enjoy your medicine and make these cookies instead! Excessive refined sugars & bad fats can cause your vessels to become stiff and inflexible overtime. Since these cookies offer rutin, good fats, and no refined sugar, they mitigate the effects of typical sweets.

INGREDIENTS
1/4 c tahini
1/4 tbsp coconut oil
1/2 c coconut sugar 3 tbsp molasses
1 large pasture-raised egg
1 tsp vanilla
hefty pinch of  sea salt
1 1/2 tsp baking powder
1 c buckwheat flour
3/4 c almond flour
1/2 c dark chocolate chips
1 c soaked and toasted walnuts, chopped or chunky

DIRECTIONS
Preheat oven to 350 degree. Use a hand mixer to cream tahini, softened coconut oil, coconut sugar, molasses, and vanilla in a bowl until fluffy. Add egg and beat well. Gradually incorporate flours, salt, and baking soda with a wooden spoon. Mix in chocolate chips and walnuts. The dough should be very easy to work with. Form into 1 inch balls and pat down a bit with your fingers so they are about 3/4 inch thick. Bake on a cookie sheet (topped with a Sil pad so nothing sticks and you don't have to deal with wasting parchment paper) and bake at 350 for 8-10 minutes. They will be dark due to the buckwheat so it's hard to tell when they are golden brown- use your best judgement! Cool completely before transferring to cookie jar. Will keep in the fridge for weeks!