I don’t really make cookies that often. For some reason, I’m just never really in the mood for cookies, and they’re not really the thing that gets me all excited when I want to bake. But every once in a while, I think the lack of cookie making builds up inside and creating a batch of these little two or three bite morsels is the only thing that can fix it. Enter these crunchy oatmeal cookies.
I had this delicious sun butter sitting in my cupboard that I was trying desperately not to eat by the spoonful and devour in one day. Plus, I had just bought a new bag of buckwheat groats and I was craving their crunchy, nutty goodness in something. If you’re not familiar with buckwheat groats, these are the grains that create buckwheat flour. They are little raindrop shaped seeds that are really crunchy and yield a nutty flavour. You can soak them and put them in oatmeal for an added health boost (buckwheat is high in bioflavonoids, manganese and fiber), or toast them up to make kasha grains which are a nice toasty, crunchy addition to salads. Or you can put them in cookies. Clearly, I did the latter. The outcome was crunchy cookies with a slight flavour of sunflower seeds from the sunbutter and that delicious earthy flavour of the oats. These aren’t the cookies you want if you’re after something sweet and sugary, but if you’re after a healthy cookie that you can totally eat guilt free (and get protein and healthy fats at the same time), these are the ones. Perfect for snacking. Maybe even breakfast. Yep, definitely breakfast worthy.
Vegan cookies which are packed with fiber and healthy fat and get an extra crunch from the buckwheat groats.
- 1 1/4 cup oat flour
- 1/2 cup quinoa flour
- 1/2 cup quick cooking oats
- 1/4 cup buckwheat groats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 3 tbsp nut butter
- 3 tbsp maple syrup
- 2 tbsp almond milk
- In a bowl, combine oat flour, quinoa flour, quick cooking oats, buckwheat groats, baking powder and baking soda. Stir together and set aside.
- Meanwhile, using an electric mixer, beat coconut oil, nut butter, maple syrup and vanilla extract using an electric mixer.
- Add coconut oil mixture to flour mixture, add milk and stir until a dough forms. Use your hands if necessary, and if it seems a little dry, add an extra tablespoon of almond milk.
- When the dough is ready, spoon onto a cookie sheet in tablespoon size drops and flatten out. Bake in the oven, preheated to 350 degrees Fahrenheit for 10-12 minutes or until cookies are golden on the bottom and the edges.
- Remove from the oven and set on a rack to cool.
- Store in an airtight container.
Want more cookies? Try these raw ones too! Happy Monday!