Crispy Crunchy Cookie (for sweetpea)
Cookies that actually CRUNCH! For sweetpea & everyone else that misses that satisfying CRUNCH! I’m allergic to grains myself, but I make these for my husband and kids occasionally. They LOVE them!!
1 cup Buckwheaties, Buckwheat that has been soaked for 6 hours, thoroughly rinsed & then dried in the dehydrator until crunchy.
½ cup Walnuts (or other nuts you like), We use soaked/dehydrated nuts to remove phytates & make them more digestable
6 Medjool Dates
Water if needed, add a little at a time as needed
Almond Butter or other nutbutter, I use about a tablespoon
Salt, a pinch - according to your taste
Other Ingredients Vary Depending on what flavor cookies you want.
Process the Buckwheaties in the food processor until mealy.
Add the Nuts & process briefly to chop them.
Next add the Dates & process until doughy.
Add a pinch of salt, if you want it – process briefly to distribute.
Add a little water (or vanilla extract, if you use it), if needed to make the dough hold together better.
Then add the Nutbutter & finish processing the dough.
You can leave these as is & have “Crunchy Nut Butter Cookies”.
Or use one of the variations below.
Or make up your own variation & let everyone know about it so we can try it too!
Form into balls – squishing the dough together well so it will hold its shape & flatten into a cookie shape. Serve with Nutmilk, or your favorite beverage! ENJOY!!
“Chocolate Chip Cookies” – Process in some Raw Cacao Nibs & Raisins (my family’s favorite) I’ve also made these using Chocolate Rocks that I got from Natural Zing.
“Raisin Spice Cookies” – Add some Cinnamon, Nutmeg & Ginger (or your favorite spices) & Raisins
(I’ve also made these using GORAW’s Live “Granola”)