Light, Diet Sugar & Fat Free Cookies

1. 1

   It is very essential to use soy flour as it plays important role in thickening the mixture, and the buckwheat flour makes the mixture more dense *they have unique bonding properties).

2. 2

   If you don't have buckwheat flour, than you can use 1 egg white instead, but do use soy flour, it is irreplaceable and easy to obtain.

3. 3

   Mix the oats, flour's & baking powder.

4. 4

   Add at least 50ml (1.5 oz) warm water to start with, and mix until very thick batter is made, than add more water [max. 80ml (3oz) in total] note that more water makes the cookies softer inside and crunchy outside, try 1/2 of the mix with less and the rest with more water and see which one you like better.

5. 5

   Preheat oven to 180-200 Celsius (350-400 Fahrenheit).

6. 6

   Splash/Flatten on baking paper in very small circles (not more than 1 tablespoon dough per cookie, and bake starting from 15 min until max 25-30 (depending if you like them crunchy or soft, more water requires more baking) you can also experiment & make them bigger, but they will stay more softer inside.

* Per serving · 4 servings · Values may vary.