- Preheat oven at 180C and line tray with greaseproof paper.
- Mix 1 cup YesYouCan Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
- In a separate bowl, whisk 1/2 cup sunflower oil, 2 eggs and 1 tsp vanilla until well blended. Add to dry mixture with 1/2 cup almond milk and combine to form a stiff dough.
- Form dough into balls about golf ball size and place on baking tray about 4 cm apart. Press down on each ball to flatten slightly.
- Bake for 35-40 minutes. Cool on wire rack. Makes approximately 15 large cookies
