Crispy Chocolate Chip Cookies

Makes a very crunchy chocolate gluten-free “cookie”.
Submitted by Kelly e. Keough, author of “The Sweet Truth Cookbook, a sugar-free/wheat-free kitchen” www.kellykeough.com

Soak 1 cup raw buckwheat groats in 2 cups water overnight in refrigerator. Drain in colander and spread groats evenly around side of colander. Place plate underneath colander to catch dripping water. Cover with paper towel and let sprout on kitchen counter for 36 – 48 hours. Stop when you see a little white tail pop out from groat.

Soak 2/3 cup flax seed with 2 cups water overnight in refrigerator.

Measure 2 cups of sprouted buckwheat and combine with 1 cup of the soaked flax and place in mixing bowl. Add in Navitas Naturals Hemp powder, Sprouted Chia powder, agave, stevia, cinnamon, carob and Navitas Naturals Cacao powder and nibs. Combine all ingredients until well incorporated.

Spread half the batter into a 10-inch in diameter circle on a Teflex sheet evenly about ¼ inch thick. Repeat on another sheet with rest of batter. Place sheets in dehydrator for 18 hours at 105 degrees. Half way through, peel cracker and flip over and continue to dehydrate. When finished, break into bite-size pieces.

Note: If you do not have a dehydrator, place batter on a cookie sheet covered with oil-sprayed parchment paper and dehydrate in a 200 degree oven for two-three hours or until desired texture is achieved.