So… recently my project has been cookies. I love experimenting with cookies because they’re so quick and easy to whip up. However, they can be very temperamental and tricky to get perfect. This has left me with cookie batch after cookie batch being turned into various truffles and crumbles etc.
BUT… finally the cookies I made today were a success. Woohoo!! I struggled to name these little babies because my sister and I couldn’t decide whether they tasted more caramel-y or more chocolate-y but we both agreed they taste like Christmas. With Christmas coming up this made me very excited 🙂 who doesn’t love Christmas.
Crunchy Vegan Buckwheat Cookies
Makes about 26 cookies
- 1/2 cup Coconut Oil (melted)
- 1 cup of Dark Muscovado Sugar (you can use coconut sugar or any other sugar of your choice but Muscovado will give the cookies a caramel taste and a dark brown colour)
- 1/2 cup Mashed Banana
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups plain flour
- 1/4 cup cocoa/cacao powder
- 1/2 cup unsweetened almond milk
- 1/2 cup raw buckwheat
- Pre-heat oven on bake to 180C.
- Using an electric beater, beat the sugar and oil in a large bowl until the mixture lightens in colour. This may take a few minutes, just be patient 🙂
- Beat the mashed banana into the sugar mixture until combined then set aside.
- In a smaller bowl mix together the flour, cinnamon, nutmeg, baking powder, baking soda and cocoa.
- Mix half the flour mixture into the sugar mixture until mostly combined, mix in the almond milk, then finish by mixing in the rest of the flour mixture. Fold in the buckwheat.
- Line a baking tray with baking paper and start rolling little balls of the mixture. I use a tablespoon to roughly get the cookies the same size, then flatten them slightly. They will spread a little so make sure you leave them room to grow.
- Bake in the oven for about 15 minutes. Leave to cool on a wire rack. The cookies will harden once cooled.