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No-Bake Peanut Butter Cookies | vegan, gluten-free, grain-free, sugar-free
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5 from 1 vote

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.
Prep Time20 mins
Total Time20 mins
Course: Cookie
Servings: 14 cookies

Ingredients

  • 3/4 cup raw buckwheat groats
  • 1 cup pitted and packed medjool dates
  • 1/2 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 1/8 teaspoon fine-grain sea salt when you add the dates, peanut butter, coconut oil, and vanilla.