Salted Peanut Butter Buckwheat Cookies (Vegan & Gluten Free)

How cute are these salted peanut butter Christmas cookies? Not only are they really easy to make, they’re vegan, gluten free and taste yummy. The cookies are slightly sweet/savoury which I love. The cookies themselves are slightly savoury and crumbly and combined with the dark but sweet vegan chocolate are amazing.

I love using buckwheat flour as you probably know; this naturally gluten free, high protein flour is so versatile and deliciously nutty.

Making these really helped me get in the festive mood, love cookies at Christmas! We’re off to Spain again for Christmas this year and I can’t wait to get there and relax, cook, and walk in the beautiful mountains.

I hope you like these xx

alted peanut butter cookies


alted peanut butter cookies

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  4-6 servings
  10 minutes preparation time
  10 minutes cook time


  • ½ cup organic peanut butter – I used Whole Earth Crunchy
  • ½ cup coconut oil, melted – I used Coconut Merchant
  • ¼ cup maple syrup, coconut syrup or rice malt syrup
  • 1 tsp. vanilla extract
  • 2 tsp almond essence
  • 2 cups buckwheat flour
  • 2 tbsp. lacuma (optional)
  • ¼ tsp. Himalayan salt
  • 1/4 sup cold water (more if needed to create a dough)
    For the Chocolate sauce
  • 1 bar vegan chocolate melted


  1. Preheat oven to Gas mark 4/350° and line two baking sheets with baking paper.
  2. Add the peanut butter, melted coconut oil, maple syrup, vanilla and almond essence to a bowl and mix to combine. Add in the flour, lacuma (optional) and salt and mix well.
  3. Add in the water and mix again to form a dough. If its too crumbly keep adding in a little water until it comes together.
  4. Sprinkle a chopping board with flour and them roll out the dough to about 1/4 inch thick (you might need to do this in batches).
  5. Cut out using cookie cutters and place on the baking trays.
  6. Bake for 10 minutes then remove from the oven and allow to cool.
  7. Melt the vegan chocolate in a saucepan VERY gently. Pour into a bowl then dip the cookies in the chocolate. Set aside on the baking trays to cool completely.


  1. Cecilie @A Story of Freedom on December 21, 2015 at 12:28 pm

    These cookies look so beautiful! Where did you find those cookie cutters with such cute shapes?
    I also love buckwheat flour. And oat flour. They both can pretty much substitute anything well and it tastes so good! Thanks for the recipe 🙂

    • Niki on December 22, 2015 at 10:46 pm

      My pleasure Cecile!
      The cookie cutters are from Amazon – cute aren’t they ????
      So lovely to connect with a fellow buckwheat lover
      Love Niki xx

  2. Deepa on October 19, 2016 at 10:12 am

    Hi! How many cookies does this recipe make?! ????

    • Niki on October 19, 2016 at 10:42 am

      Hi Deepa
      Thanks for your comment.
      Aprox 12 depending how big you make them.
      Best wishes
      Niki ????

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