The recipe for a crunchy, caramelised and buttery vegan cookie !
Preheat your oven to 180°C.
Place the oats in your food processor and blend until finely ground.
In a large bowl whisk together the oats, buckwheat flour, baking powder, cane sugar, salt, then the white chocolate chunks.
Add in the Speculoos spread butter, coconut oil, and mix with your hands until it forms a smooth dough.
Scoop 2 tablespoon of the cookie dough onto the prepared baking tray and pat it slightly.
Bake for 15 to 20 minutes, until they turn a lovely golden brown. Do not worry if your cookies come out of the oven soft, they will harden as they cool.
Wait 5 minutes and place on a wire rack for 10 minutes.
I keep mine in a cookie jar for up to 1 week.