The perfect sweet snack for anyone, with just 6 ingredients? These must be gluten-free, sugar-free, and vegan cookies. This dessert truly delights the palate.
Ingredients
- Buckwheat groats: 100 g
- Coconut milk: 400 ml
- Dried dates: 10 pieces
- Coconut flakes: 6 tablespoons
- Chopped almonds: 100 g
- Coconut oil: 1 tablespoon
Preparation
Rinse the buckwheat groats in cold water and soak for a minimum of 12 hours. Preheat the oven to 175°C.
Place soaked buckwheat groats in a saucepan, cover with coconut milk, and add dates. Cook over high heat for the first 5 minutes, stirring frequently to prevent sticking. Then reduce the heat and cook for another 10 minutes, stirring occasionally. Remove the cooked groats from heat, cover with a lid, and let them absorb the remaining coconut milk and cool down.
Blend the cooked groats into an almost uniform mixture. Add liquid coconut oil and coconut flakes, mix thoroughly. Scoop the dough with a spoon, form balls, gently flatten them, and roll one side in chopped almonds. Arrange the cookies on a baking sheet lined with parchment paper, with the almond-coated side facing up.
Bake the cookies for 25-30 minutes, until they turn golden brown.
