3/4 cup dried buckwheat groats, soaked for 3 hours in boiling water

1/2 cup maple syrup

1/2 cup virgin coconut oil

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

12 medium dates, pits removed

2 cups gluten free oat flour

2 1/4 cups super fine almond flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 tablespoon cinnamon

1/4 teaspoon salt


1/4 teaspoon cinnamon powder

2 tablespoons date sugar


Pre-heat oven to 350 degrees Fahrenheit.

Mix the coating ingredients in a shallow bowl and set aside.

Soak the buckwheat groats in boiling hot water with a lid on top for 3 hours, changing out the water half way through.

Then drain the soaked buckwheat groats completely and rinse them with cold water.

Add 1 cup of the soaked buckwheat groats to a high powered blender with the coconut oil, dates, maple syrup, apple cider vinegar, vanilla extract, and apple sauce and blend thoroughly until smooth.

Place the blended wet ingredients into a large bowl.

In another bowl, mix the dry ingredients together: baking flour, almond flour, baking powder, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet ingredients and mix gently until well combined creating a thick and sticky consistency.

Shape into 15 balls and chill them in the fridge for 25 minutes.

Roll them in the coating ingredients, then gently press them into a cookie shape with your fingers.

Place them on a greased baking sheet and sprinkle a little more coating on top.

Bake for 22 minutes.

Let cool, then serve.

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