These are a variation of my other buckwheat cookie recipe. I wanted to make a cookie with less sugar so I’ve subbed the dark chocolate for dates in this one and left out the flax egg and maple syrup. I got 9 medium sized cookies from this recipe but you could make them smaller.
They aren’t as sweet as the ones with dark chocolate, but the kids still love them. My 1 yr old really enjoyed chewing on one and I’m happy as they’re full of great plant based ingredients.
I love these kinds of recipes because all you need is a food processor and a baking tray! The cookies are quite filling so although you want to eat lots, you cant.
They freeze and defrost well and are perfect for the lunchboxes. I store them in an air tight container in the fridge.
1 cup dates soaked in boiling water
1/4 cup of the date water
1 very ripe banana
1/2 cup of buckwheat flour
1.5 cups rolled oats
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla essence
1. Preheat your oven to 180°
2. Soak the dates in boiling water (if you use medjool dates you don’t need to soak them)
3. Blend the dates, vanilla and water in a food processor until they are broken down
4. Add the banana and blend until mixed
5. Add the baking powder, cinnamon, buckwheat flour and half the oats. Blend until well mixed.
6. Add the rest of the oats and blend until just mixed, leaving some oats intact. The mixture will be quite sticky
7. Line a baking tray with a silicone mat or baking paper. Spoon the mixture onto the tray in cookie shapes
8. Bake for 12-15 minutes until the cookies are brown
9. Leave to cool on the tray for a few minutes before moving to a wire rack
Enjoy and let me know if you make them. I’d love to see your photos!