No-Bake Peanut Butter Cookies
To make these salt-flecked, no-bake vegan peanut butter cookies, you’ll process raw buckwheat groats into a flour. Then, add pitted medjool dates, natural peanut butter, coconut oil, and pure vanilla extract to a food processor. Pulse several times and process until a crumbly, stick-together mixture forms. Then, roll the mixture into balls, use a fork to flatten and create a crosshatch pattern, sprinkle with large-flake sea salt, and freeze for 20 minutes to set.
Servings: 14 cookies
Ingredients
- ¾ cup raw buckwheat groats
- 1 cup pitted and packed medjool dates
- ½ cup natural peanut butter
- 1 tablespoon coconut oil
- 1 vanilla bean, seeds scraped or 2 teaspoons pure vanilla extract
- large flake sea salt for garnishing, optional
Instructions
- Add the buckwheat groats to a food processor and process for 3-4 minutes or until a fine flour forms. It's okay if the flour isn't perfectly fine -- larger pieces will add more texture to your cookies.
- Add the dates, peanut butter, vanilla bean seeds, and coconut oil to the food processor. Pulse several times and then process for 2-3 minutes. If the dough is too dry and crumbly, add in 1 tablespoon of water and process to incorporate.
- Roll the mixture into 14 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern. Sprinkle the cookies with large grain sea salt, such as Maldon
- Place the cookie sheet in the freezer for 20-30 minutes to set the cookies.
- You can store the cookies in either the freezer or refrigerator. The freezer will add a snap when biting in and the refrigerator will keep the cookies firm but tender.
Notes
*If you're using unsalted peanut butter, add ⅛ teaspoon fine-grain sea salt when you add the dates, peanut butter, coconut oil, and vanilla.