I’ve been waiting to share these cookies with you. I made them in Nashville, but I neglected to write down the recipe. So I’ve had to wait to unpack enough of the kitchen here in New York to make them again and actually write down the specifics. Many of you have been asking about my little NYC kitchen and how workable it is. I keep hoping to take pictures to share, but that means the kitchen has to be organized and clean first! Soon…
These raw cookies were actually fairly easy to make in my kitchen as they do not require much counter space. I did make almond milk first, which meant I needed to have room to soak the almonds. I also had to soak the buckwheat groats, but two bowls fit perfectly on the stovetop.
I opted to let the buckwheat sprout to increase the nutritional benefit, but it isn’t necessary to make these cookies.
I like to use a muffin scoop or ice cream scoop so the cookies are uniform.
My dehydrator does not fit in the kitchen, but it’s close by on a kitchen cart. More on that soon.
These cookies are so pretty, especially when accented with strawberries. But they are only sweetened with natural dates. If you prefer a sweeter cookie, add a few tablespoons of maple syrup, raw coconut sugar, or honey if you aren’t vegan.
Raw Buckwheat Strawberry Cookies
- 1 c. buckwheat groats, soaked 24 hours, rinsed, and drained*
- 1 c. diced strawberries and 2-3 sliced strawberries for decoration
- 1 c. dates, soaked 30-60 minutes (reserve date water)
- 2 T. chia seeds
- 1 T. raw lucama powder
- 1 c. almond pulp
- 1/4 c. raw coconut oil, melted**
- 2 T. raw cacao powder
- 1/2 tsp. salt
- 1/2 c. date water
1. Place 1 c. buckwheat groats in 4 cups of water to soak overnight.
*If you have time and desire even greater nutritional benefit, rinse, spread out in a mesh strainer, and allow the groats to sprout for another 24 hours. Rinse several times.
2. Place all but 1/2 cup of drained and rinsed buckwheat in a food processor with remaining ingredients. Process until smooth stopping several times to scrape down the sides. Then mix in the remaining buckwheat.
3. Scoop onto dehydrator sheets with an ice cream scoop and flatten with the back of the scoop to make cookie shapes. Press one strawberry slice in the middle of each cookie. If you have extra strawberry slices, place them on another meshed tray to make dried fruit treats.
** To melt coconut oil, place it in a measuring cup and put the measuring cup in a sink or bowl of hot tap water.
Yields 18 cookies
- Do your appliances fit in your kitchen?
- What’s the biggest challenge in your kitchen?
- Are you a sprouter?