When a prior bake in the arvo went to a complete disaster, these cookies really came to the rescue. I’ve been trying to use up leftover bits in the pantry – when I came across the bit of buckwheat flour I had left I knew just what to do. Buckwheat is a highly nutritious whole grain and a wonderful substitute for refined white flour, especially in GF bakes. I’ve noticed it ads a subtle nutty taste and often a more supple texture than using plain GF flour. Buckwheat’s high fibre content makes these cookies also fabulous for gut – as your digestive health has been proven time and time again to be paramount in so many aspects of wellness. Buckwheat is called a ‘pseudocereal’ – which basically are seeds that we treat and use in a similar manner to cereal/grass grains. Think of it in the same boat as quinoa or amaranth. Buckwheat has a much lower GI (glycemic index) compared to other flours, meaning it won’t cause a spike in your blood sugar. It also has a higher amount of iron – perfect for vegans who need to keep their iron levels in check! Naturally gluten free, these buckwheat peanut butter cookies definitely hit the spot with a cuppa.
Fortunately, you can find buckwheat flour commonly at most grocery stores these days. I always have a bag on hand, as it is just a lovely refined flour substitute. Ceres Organic has a lovely version, I also love Lotus brand. When I am in the USA, I swear by Arrowhead Mills!
Looking for more delish ways to use that bag of buckwheat flour? Try out my Buckwheat Quinoa Cinnamon Scrolls.
Let me know what you think of these Buckwheat Peanut Butter Cookies!
Buckwheat Peanut Butter Cookies (GF & Vegan)
Ingredients
- 150 g Buckwheat Flour
- 30 g Tapioca Starch
- 1/2 tsp Baking Powder
- 50 g Brown Sugar
- 80 g Coconut Oil or Vegan Butter
- 3 T Maple Syrup
- 130 g Peanut Butter
- 1/2 c Granulated Sugar optional, for rolling prior to baking
- 1/2 c Vegan Milk Chocolate optional, for dipping!
Instructions
- Preheat oven to 350f/160c. Prepare an oven tray with baking paper.
- Place all ingredients EXCEPT granulated sugar into bowl and mix until well combined.
- Roll dough into 15 spoonful balls and roll in granulated sugar before placing on oven tray.
- Press each ball gently with fork to flatten slightly before baking. These cookies will not spread in oven.
- Bake for 15 minutes, or until just lightly browned on the bottoms.
- Allow to cool and dip one end in melted vegan choccy, if desired!
- Fridge or freeze, these delights will keep for some time – if you can manage not to eat them all in the first day!