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.