Directions
Put banana and strawberries in a blender. Mix until smooth. Set aside.
In a large bowl, add buckwheat flour, oat flour, whole grain rolled oats, and Instant Goat's Milk. Mix until combined.
- Add strawberry and banana mixture, and almond milk to the dry mixture. Stir until dough is moist but firm, knead with hands if necessary.
- On a parchment paper lined surface, roll out dough to ¼ thickness. Cut with cookie cutters and place on cookie sheets.
- Place cookies in oven and bake for 15-20 minutes.
- Remove cookies from oven and place on cooling rack overnight.
- Store cookies in airtight container or bag and keep in refrigerator or freezer.
Recipe Note
If you don't have almond milk, you can substitute 1/4 cup of water instead.
