2 cups Buckwheat Flour
2 Tbsp Matcha Powder
1/2 Cup Vegan Butter
2 ‘No Egg Replacer (I use Orgran)
1 Cup Coconut Sugar
1 Tsp Baking Soda
Pinch of Salt
1 Cup White Chocolate (Seed and Bean)
Combine buckwheat flour, baking soda, salt, and matcha powder in a medium size bowl and set aside
Heat your vegan butter over medium heat until it turns a golden yellow color. Then transfer into a heat proof bowl.
Add the coconut sugar to the melted vegan butter mix well.
Prepare the no egg replacer as instructed. Then add to the sugar mix and whisk until creamy
Slowly add in the flour mixture until a green dough forms.
Add in the chopped white chocolate and mix until they are evenly dispersed.
Let the dough rest at room temperature for 30 minutes.
Meanwhile preheat oven to 180 Degrees
Use an ice cream scoop to scoop evenly size cookies onto the baking tray.
Press them down slighting but leave enough room in between each cookie as they will spread.
Bake for 10 minutes.
Leave to cool and Enjoy 🙂