No-Bake Peanut Butter Cookies
Ingredients
- 3/4 cup (126 g) roasted buckwheat
- 2 cups (180 g) oat flour
- 1/4 tsp salt
- Pinch of ground cinnamon
- 3/4 cup (194 g) crunchy peanut butter
- 1/2 cup (120 ml) maple syrup
- 1 tbsp (15 ml) almond milk
Garnish
- Roasted salted peanuts, chopped
- Peanut butter
Preparation
Put the buckwheat in your food processor and pulse until it forms a flour-like consistency.
Transfer the buckwheat flour to a large bowl.
Add the oat flour, salt, and cinnamon to the bowl and stir to mix evenly.
In a separate bowl, combine the crunchy peanut butter, maple syrup, and almond milk.
Whisk the mixture until smooth and pour it into the large bowl with the dry ingredients.
Use a rubber spatula to bring the mixture together.
Knead the dough with your hands until evenly mixed.
Place the dough between two sheets of parchment paper and roll it out to approximately 1/2 inch (1.25 cm) thickness.
Use a 2-inch cookie cutter to cut out cookies.
Set the cookies in the fridge for 1 hour to set.
Garnish with chopped roasted salted peanuts and a drizzle of peanut butter before serving.
Notes
This recipe makes 15 to 20 cookies.
Store in an airtight container in the fridge for up to 1 week.
These cookies are healthier than store-bought biscuits and are easy to make.
