Ingredients

The following ingredients have 4 Servings
  • 3/4 cup raw buckwheat groats
  • 3/4 cup tahini
  • 1 cup pitted medjool dates
  • 2 teaspoons vanilla extract
  • Pinch fine grain sea salt
  • 1-2 tablespoons filtered water, as needed
  • 1/2 cup vegan chocolate chips

Instruction

  • Add the buckwheat groats to a food processor and process for 2-3 minutes into a fine flour.
  • Add in the tahini, dates, vanilla extract, and sea salt. Pulse 5-10 times, and then process for 2-3 minutes.
  • If your dates weren't very wet, add in 1-2 tablespoons of water (1 tablespoon at a time), and continue to process until the mixture rolls into a ball in your food processor.
  • Transfer the dough to a bowl and stir in chocolate chips.
  • Roll the cookie dough into 14-16 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern.
  • Pop the cookie sheet in the freezer for 45 minutes to set the cookies.
  • Remove the cookie sheet from the freezer and store the cookies in an airtight plastic container.
  • You can store the cookies in either the freezer or refrigerator. The freezer will add a snap when biting in and the refrigerator will keep the cookies firm but tender.