Ingredients
- 2 teaspoons cinnamon, ground.
- 1/3 cup (80ml) coconut oil, melted.
- 1/3 cup rice malt syrup.
- 1/3 cup peanut butter, smooth.
- 1 teaspoon vanilla extract.
- 1 cup buckwheat groats.
- 1 cup almond meal.
- 3/4 cups dessicated coconut.
- 1/3 cup peanuts, roughly chopped.
Peanut Drizzle
- 1/3 cup peanut butter, smooth.
- 1 tablespoon (15ml) coconut oil.
- 1 teaspoon rice malt syrup.
- 3 tablespoons (45ml) full-fat coconut cream.
Directions
- 1. Preheat a fan-forced oven to 150°C/300°F/Gas Mark 2 and line a baking tray with baking paper.
- 2. In a large bowl combine buckwheat groats, almond meal, coconut, peanuts and cinnamon.
- 3. In a smaller bowl, combine coconut oil, rice malt syrup, peanut butter and vanilla extract. Pour over dry ingredients with 2 tablespoons (30ml) of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more almond meal. Compress with your hands to form a dough.
- 4. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes.
- 5. Meanwhile, prepare the Peanut Drizzle. In a saucepan, heat peanut butter, coconut oil and rice malt syrup over a low-medium heat, stirring constantly for about 2 minutes. Be careful not to burn this, you just want the mixture to melt and warm through. Remove from the heat and stir through coconut cream, 1 tablespoon at a time. Leave to cool while your cookies bake.
- 6. Once the cookies have cooled, decorate with Peanut Drizzle and enjoy as a treat! Store in an airtight container.
Note
NOTE: This recipe contains 1 teaspoon of added sugar per serve. We've ensured this recipe also contains healthy fats to assist the metabolism of the sweetener.
We've packed out these crunchy little morsels with peanut butter, fresh peanuts and a peanutty drizzle – because peanut butter is life, and so are these cookies.
Ingredients
- 2 teaspoons cinnamon, ground.
- 1/3 cup (80ml) coconut oil, melted.
- 1/3 cup rice malt syrup.
- 1/3 cup peanut butter, smooth.
- 1 teaspoon vanilla extract.
- 1 cup buckwheat groats.
- 1 cup almond meal.
- 3/4 cups dessicated coconut.
- 1/3 cup peanuts, roughly chopped.
Peanut Drizzle
- 1/3 cup peanut butter, smooth.
- 1 tablespoon (15ml) coconut oil.
- 1 teaspoon rice malt syrup.
- 3 tablespoons (45ml) full-fat coconut cream.
Directions
- 1. Preheat a fan-forced oven to 150°C/300°F/Gas Mark 2 and line a baking tray with baking paper.
- 2. In a large bowl combine buckwheat groats, almond meal, coconut, peanuts and cinnamon.
- 3. In a smaller bowl, combine coconut oil, rice malt syrup, peanut butter and vanilla extract. Pour over dry ingredients with 2 tablespoons (30ml) of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more almond meal. Compress with your hands to form a dough.
- 4. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes.
- 5. Meanwhile, prepare the Peanut Drizzle. In a saucepan, heat peanut butter, coconut oil and rice malt syrup over a low-medium heat, stirring constantly for about 2 minutes. Be careful not to burn this, you just want the mixture to melt and warm through. Remove from the heat and stir through coconut cream, 1 tablespoon at a time. Leave to cool while your cookies bake.
- 6. Once the cookies have cooled, decorate with Peanut Drizzle and enjoy as a treat! Store in an airtight container.
Note
NOTE: This recipe contains 1 teaspoon of added sugar per serve. We've ensured this recipe also contains healthy fats to assist the metabolism of the sweetener.