Vegan Peanut Butter Cookies with Himalayan Tartary Buckwheat
This recipe is organic, vegan, and gluten-free.
Equipment
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).
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.
Notes
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.Nutrition
Calories: 95kcal
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