These healthy and high in protein Buckwheat Cookies are meant to be enjoyed with no restriction as they are made only from whole food plant-based ingredients. Sweetened with ripe bananas, these 5 ingredients cookies are so exquisitely delicious and perfectly sweet; you won’t regret giving them a try! Gluten-free, oil-free, nut-free, vegan and free from refined sugar.
These 5 ingredients Buckwheat Cookies are:
-free from refined sugar
HOW TO MAKE BUCKWHEAT COOKIES?
You will need the 5 following ingredients to make these delicious vegan Buckwheat Cookies:
–oat flour (or oats)
–buckwheat flour (or buckwheat flakes/ groats)
-almond milk (or any other plant-based milk)
-dark chocolate chips.
It is then as simple as mixing all ingredients in a bowl and putting the shaped cookies in the oven!
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
BUCKWHEAT COOKIES RECIPE NO SUGAR
These cookies are sweetened with bananas and, therefore, do not require any refined sugar to make them.
Ripe bananas are so great to make cookies soft and super gooey! And fun fact; when bananas are ripe, the fruit starch turns into sugar, which is why we will use ripe bananas as a sweetener for this recipe.
If you have ripe bananas on hand, you can also try these Giant Chocolate Chips Cookies (only 3 ingredients), these Vegan Chocolate Stuffed Pancakes (gluten-free) or again these Chocolate Chips Muffins (oil-free | vegan).
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe so you can make it later and put a smile on someone’s face!
You can also tag me on Instagram @thedorkyfrench if you try this recipe, or just leave a comment at the end of the page to let me know how it went for you! It always makes me so fulfilled to see you guys recreating my recipes.
Lastly, here are a selection of my favourite vegan cookies recipes in case you change your mind on this one:
Now let’s get to baking!
Buckwheat Cookies (only 5 ingredients)
- Mixing bowl
- Baking tray
- Preheat the oven to 180°C (356°F).
- Add the mashed bananas and almond milk to the mixing bowl. Mix until smooth with a fork.
- Add the chocolate chips and mix again.
- Put baking sheet on a baking tray (optional). Using a tablespoon, drop 16 balls of cookie dough on the baking sheet. Make sure you leave enough space between each cookie.
- Bake for 15 to 20 minutes, until the edges of the cookies look slightly brown.
- Let cool for 5 minutes, and enjoy!
- Store in the fridge in an airtight container for up to 5 days.
Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.
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