In a family full of people on special diets, I needed to come up with a desert recipe for a group trip that anyone there could eat. Something gluten free, dairy free, low sugar, no chocolate, no peanuts and no almonds. And of course it still had to taste good. This cookie recipe is very adaptable. Ingredients can be substituted pretty much at will to make it fit either the diets of the people who are going to eat it or the availability of ingredients in the cupboard. They look like chocolate cookies, but the dark color comes from buckwheat flour and dates. I brought these cookies (made with sunflower butter, coconut, and craisins) to the family gathering and they were a hit. Even the people not on special diets loved them.
Buckwheat Cookie Ingredients
1 1/4 cup chopped dates or figs
2 tablespoons honey
1/2 cup unsweetened applesauce
1 tablespoon vegetable oil if desired
1/2 cup almond butter, peanut butter, sunflower seed butter, or other nut or seed butter of choice
2-3 Tablespoons brown sugar if desired when cookies are not for people with sugar limits
1 cup buckwheat flour
1/2 cup tapioca flour
1/2 cup quinoa flour (other flours such as sorghum can substitute for the quinoa)
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups flaked or shredded coconut or 1 cup gluten free oatmeal
1-2 cups any one or combination of the following: craisins, raisins, nuts, chocolate chips, butterscotch chips or other add-in of choice
Buckwheat Cookie Directions
If you have a blender or food processor that will grind dry grains, it helps to grind the dates prior to adding other ingredients. If you don’t then just skip that step.
Puree dates with applesauce and honey in blender or food processor. Oil too if you are adding any. Blend in eggs. Pour mixture into a mixing bowl.
Add brown sugar (if using any) and nut butter, all flours, salt, vanilla, baking powder and baking soda. Mix together with electric mixer until all ingredients are completely blended.
Stir in coconut or oatmeal and other add in(s) of choice by hand.
Cover bowl and chill in refrigerator for at least half an hour and up two or three days.
Bake cookies on cookie sheet lined with parchment paper in 350 degree oven for 13-15 minutes.