This was one of those recipes I was sure was set to be a failure. I just wanted to throw something together to make some healthy cookies for the week, but I really fancied something different to the other cookies on the blog. Thankfully (because I HATE wasting ingredients) they turned out scrumptious, despite my apprehension.
They have so far been taste-tested by our painter-decorator (who had 2 with a cup of coffee), Braxton, Daniel and a friend. So I feel safe to say that they’re ready to be posted on here.
They are vegan and free of gluten, dairy and refined sugar. Took 10 minutes to make and 7 minutes in the oven – all in all not too time-consuming. Want something healthy for the kids for half-term? Give these a go…
1.5 cups buckwheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
5 heaped tbsp coconut oil, melted
3/4 cup coconut palm sugar
2 heaped tbsp natural peanut butter
1 tsp vanilla bean extract (optional)
1/4 cup almond milk
Handful desiccated coconut
Preheat the oven to 180* and line 2 trays with baking paper.
In a medium bowl, mix the buckwheat flour, baking powder and baking soda and set aside.
In a large bowl, whisk together the coconut oil and sugar with a fork or whisk until combined, then add the peanut butter, and vanilla.
Add in the flour mix, mixing slowly, then add the almond milk. If it’s too thick add more almond milk.
Now add in the sultanas and coconut and spoon through.
Make into cookie shapes and press down onto the baking trays. Bake for 7 minutes or until they JUST begin to go golden on the outsides. Any more than that and they’ll be too hard.
Leave to cool on a cooling rack and store in an airtight container.
Love & health,