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.
3/4cupraw buckwheat groats
1cuppitted and packed medjool dates
1/2cupnatural peanut butter
1vanilla bean, seeds scraped or 2 teaspoons pure vanilla extract
large flake sea salt for garnishing, optional
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.
*If you're using unsalted peanut butter, add 1/8 teaspoon fine-grain sea salt when you add the dates, peanut butter, coconut oil, and vanilla.