Vegan Peanut Butter Cookies with Himalayan Tartary Buckwheat—Gluten-Free

These delicious vegan peanut butter cookies with Himalayan Tartary Buckwheat hit the spot. A go-to dessert and delectable snack!

---

I’m a huge fan of vegan peanut butter cookies, and especially with Himalayan Tartary Buckwheat (HTB) onboard. They have a rich buttery taste with boatloads of phytonutrients. In fact studies have shown that HTB is one of the healthiest plants on earth. Along with peanuts, it’s a major longevity ramp.

I personally suggest tapping peanut butter raw, organic, and additive-free. Grind it at your local health food store if they have the equipment. Studies show it improves cholesterol, blood pressure, and insulin resistance, while packing omegas, oleic acid, and the longevity superhero resveratrol.

It also rocks arginine, a metabolic powerhouse, and according to one report, “Eating peanuts every day can lower the overall risk of death by up to 21%.” Pack a little HTB onboard and the cookies are nothing short of a molecular powerhouse. In fact Dr. Jeffery Bland of Big Bold Health calls Himalayan Tartary Buckwheat “the most immuneoactive, nutrient-dense plant yet discovered.” 

To learn more about HTB go here. Get the nutrition flour on Amazon here.  

This recipe is organic, vegan, and gluten-free.

Vegan Peanut Butter Cookies with Himalayan Tartary Buckwheat

The Himalayan Tartary Buckwheat in this recipe sports a rare molecular compound called 2-HOBA that regenerates cells. In fact HTB is so exceptionally rich it comes in multiple forms, including supplements and protein powder.

You can also add any of your favorite gluten-free flours to HTB, such as oat, almond, sorghum, millet, garbanzo bean, and more. However when it comes to sweets and Himalayan Tartary Buckwheat, I have a soft spot for organic coconut flour. It’s fine, tasty, and offsets the earthiness of HTB.

Here’s what you’ll need (recipe card below):

Equipment

• Mixing bowls.
• Electric mixer.
• Baking pan.
• Parchment paper.
• Cutting board.
• Flatware/cutlery.
• Knife set.
• Oven mitts.
• Apron.
• Cookie jar.

Ingredients

• 1 cup organic flour.
• 1/4 cup HTB flour.
• 1/2 cup organic peanut butter.
• 1/2 cup date sugar.
• 1 chia egg.
• 1/2 tsp baking soda.
• 1/2 tsp baking powder.
• 1/2 cup vegan butter.
• 1/4 tsp pink salt.
• 1/2 tsp vanilla extract.
• 1/4 cup date sugar (for coating).

How to Make a Chia Egg

To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.

Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.

Go to full recipe here. Buy chia seeds here.

Vegan Peanut Butter Cookies Recipe

Instructions

• Preheat oven to 375 and prep baking sheets with parchment paper.
• In a bowl mix the butter and peanut butter with an electric mixer until smooth (about 40 seconds).
• Add the sugar, baking soda, and baking powder and beat again.
• Add the chia egg and vanilla, mix, then the flour until it’s so thick you need to use a spoon.
• Stir in the remaining four, stir well, them shape into one inch balls.
• Roll in date sugar and place two inches apart on sheets.
• Flatten by crisscrossing a fork over the top of each one.
• Bake for 8 to 12 minutes or until golden.
• Cool on a rack then serve.

The peanut butter and HTB in this recipe boost heart-health, gut-health, brain-health, and more. You can also add a little organic ground flaxseed to the recipe for healthier yet!

According to NutritionFacts.org, flaxseeds are one of the “richest sources of essential omega-3 fatty acids” and have “around a hundred times more cancer-fighting lignans than other foods.” They also improve cholesterol, blood sugar, help fight inflammation, and much much more. The good news is they’re delicious in tons of recipes and add texture and taste.