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Vegan Buckwheat Peanut Butter Cookie

Buckwheat Peanut Butter Cookies (GF & Vegan)

Delicious little fibre-rich and protein-packed cookies perfect for a health snack.
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Servings: 15
Course: Snack
Ingredients Method

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!

Method
 

  1. Preheat oven to 350f/160c. Prepare an oven tray with baking paper.
  2. Place all ingredients EXCEPT granulated sugar into bowl and mix until well combined.
  3. Roll dough into 15 spoonful balls and roll in granulated sugar before placing on oven tray.
  4. Press each ball gently with fork to flatten slightly before baking. These cookies will not spread in oven.
  5. Bake for 15 minutes, or until just lightly browned on the bottoms.
  6. Allow to cool and dip one end in melted vegan choccy, if desired!
  7. Fridge or freeze, these delights will keep for some time - if you can manage not to eat them all in the first day!