Salted Peanut Butter Buckwheat Cookies (Gluten Free)
Cute salted peanut butter Christmas cookies – easy to make, their vegan, gluten-free and taste very yummy. Perfect for making for friends or family.
How cute are these salted peanut butter Christmas cookies?
Not only are they really easy to make, their 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 is 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. xxx
Ingredients
- 3 tbsp peanut butter
- 2 tbsp soft light brown sugar
- 3 tbsp coconut oil melted
- 3 tbsp maple syrup coconut syrup or rice malt syrup
- 1 tsp vanilla extract
- 2 tsp almond extract
- 150 buckwheat flour
- 100 g ground almonds
- ¼ tsp. sea salt
- 50 ml cold water more if needed to create a dough
For the chocolate sauce
- 1 100 g bar vegan chocolate melted
- 1 tbsp coconut oil
For the topping
- Crushed pistachios
Instructions
- Preheat the oven to 180°c and line two baking sheets with baking paper.
- Add all the ingredients to a food processor and blitz to a form a dough. If it’s too crumbly, keep adding in a little water until it comes together.
- Sprinkle a chopping board with flour and then roll out the dough to about 1/4 inch thick (you might need to do this in batches).
- Cut out using cookie cutters and place on the baking trays.
- Bake for 10 minutes then remove from the oven and allow to cool.
- Melt the vegan chocolate in a saucepan with coconut oil gently. Pour into a bowl then dip the cookies in the chocolate.
- Top with crushed pistachios.
- Set aside on the baking trays to cool completely.
7 Responses
Yay! Gf recipes using specific flours rather than GF all purpose flour make me so happy, and buckwheat is one of my favourites.
I just made these using coconut sugar instead of brown sugar, and Macadamia oil instead of Coconut oil as that’s what I had on hand.
The dough was so lovely to work with, and my kids made embossed cut out Christmas cookies with it – it made 55 of these small cookies.
As they were smaller, I baked for 8 minutes but had to put them back in the oven as the insides were still a bit soft. As we aren’t using the chocolate dip they weren’t quite sweet enough, so next time I would add a little more maple syrup and adjust the water content accordingly. I would also like to try with hazelnut butter and hazelnut meal instead of peanut and almond. Next time! And there will be a next time.
Thank you!
Amazing! Sop happy to hear that
Love
Niki xx
I think it would be helpful if you specified what kind of buckwheat flour to use in your recipe. The buckwheat flour I used wasn’t hulled (I had to look up the difference when my dough was SO much darker), so I think I unintentionally got different results. Great texture, just very strongly buckwheat-y.
Hi! How many cookies does this recipe make?! ????
Hi Deepa
Thanks for your comment.
Aprox 12 depending how big you make them.
Best wishes
Niki ????
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 🙂
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