Recipe: Vegan, Nut-Free Buckwheat & Tahini Cookies

Recipe: Vegan, Nut-Free Buckwheat & Tahini Cookies

These crunchy vegan nut-free cookies are addicting! Perfectly crunchy and just sweet enough, you’ll be making these on the weekly. I’m a big cookie fan as you can see. These cookies are packed with protein, fibre, healthy fats and tons of iron.

Make these vegan nut-free cookies:

  • For your friends! Have the gals over for tea and cookies.
  • During your menstrual phase. These cookies are packed with iron and magnesium, helping with cramps and keeping energy levels high.
  • For dessert! These make a great dessert option when you want something sweet.

Let’s make some cookies! X

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Buckwheat & Tahini Cookies

April 16, 2019
: 15-18 cookies
: 30 min
: Easy

Delicious vegan and gluten-free, nut-free cookies.


  • 1 and 3/4 cup buckwheat flour
  • 3/4 cup almond meal or oat flour if nut-free
  • 1 cup coconut sugar
  • 2 tsp cinnamon
  • 1/2 cup cacao nibs
  • 1 tsp baking powder
  • 1/2 cup tahini
  • 3/4 cup coconut oil, melted
  • 1 tsp sea salt
  • 2 tbsp ground flax seed
  • 1/4 cup almond milk or any nut-free milk
  • Step 1 Preheat the oven to 350F.
  • Step 2 In a bowl, the buckwheat flour, almond meal or oat flour, coconut sugar, cinnamon, cacao nibs and baking powder. Mix until well combined.
  • Step 3 Next, add the tahini, coconut oil, sea salt, ground flax and milk. Mix really well until the mixture sticks together like traditional cookie dough. You can add a splash of milk if needed.
  • Step 4 Bake the cookies for about 12 minutes, remove from the oven and let them cool for at least 10 minutes – they will harden up once cooled! Enjoy and store in the pantry/fridge for yummy treats.

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