CRANBERRY RAISIN COOKIES

2 cups of chickpea flour

1 cup of buckwheat flour

1 pinch of salt

1 cup of sugar

1 egg

1 cup of milk

1 handful of raisins

1 handful of dried cranberries

1. Preheat oven at 175°C, 350°F.

2. In a bowl, mix chickpea flour, buckwheat flour, salt.

3. In another bowl, beat egg, milk and sugar. Incorporate the dry ingredients to the mixture. Add dried fruits and mix slowly until smooth. If the mix is too wet, add a little bit of buckwheat flour. If the mix is to dry, add a little bit of milk.

4. Set aside for 30 minutes in the refrigerator.

5. Drop by tablespoons onto the prepared cookie sheet.

6. Bake for 10 minutes in the preheated oven. Remove from baking sheets and let it cool down.