Once again, I’m obsessed with buckwheat! Can’t get enough of it. This sweet crunchy cookie is a decadently rich version of a cooked favorite. Dehydrate a short time for a soft cookie and a long time for a more crispy cookie. This has been a childhood favorite of mine and I’m happy to say this recipe hit the spot!
Peanut Butter Cookies
2 cups buckwheat groats (soaked and dehydrated)
1 cup coconut sugar
1/2 cup peanut butter (just peanuts/peanuts and salt)
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon Celtic Sea salt
Grind 1 cup of buckwheat groats into a fine flour. In a food processor pulse remaining cup of buckwheat groats, coconut sugar, and salt until a coarse flour. Combine all ingredients in a mixing bowl. Roll into teaspoon sized balls and press twice using a fork. I found putting the fork into some coconut sugar between pressing prevented the dough from sticking to the fork. Dehydrate at 105 degrees Fahrenheit until crunchy. Enjoy!