As the name indicates, for you nut lovers out there, these cookies are nutty-delicious!
Main nut ingredients in this recipe are walnuts and peanut butter. Here are some of their nutrition and health stats.
Walnuts have been gracing the news recently as one of the healthiest foods out there and rightly so. They are an excellent source of omega 3 fatty acids and contain high level of vitamin E in gamma-tocopherol form which is known to boost cardiovascular health especially in men. Not only are walnuts super tasty- with its role as antioxidant and anti-inflammatory, they are fast becoming an essential ingredient in my recipes.
Peanut butter is such a nutritious spread. It contains vitamin E – antioxidant, magnesium – building healthy bones, potassium – great for healthy muscles and vitamin B6 – boosting immunity. It provides a good mix of protein, complex carbohydrate and heart-healthy monounsaturated fat. They promote healthy immune function, keep tissues healthy and give loads of energy.
Seriously though, all this healthy nutrition load aside, with its nutty and chewy yet soft texture in a cookie form, it’s become my new obsession. Hope you guys love it as well.
- ½ cup buckwheat flour
- ¼ cup walnuts, crushed
- 100 g peanut butter
- 4 tablespoon of maple syrup
- 30 ml of coconut milk
- 1 banana, sliced
- 1 egg
- pinch of salt
- coconut oil to grease baking paper
- Preheat oven to 175 °C.
- In a mixing bowl pour all the wet ingredients: peanut butter, maple syrup, coconut milk, banana, egg.
- Whisk the ingredients with fork until smooth or you may use a food processor.
- Into the mix, gradually pour all dry ingredients: buckwheat flour, salt and walnuts.
- Stir until all ingredients are well mixed and comes to dough like consistency throughout.
- Grease the baking paper with coconut oil.
- Roll the dough into walnut size balls and place 1 inch apart onto baking paper.
- Put the tray in the oven for 13-15 minutes.
- Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack.
- Enjoy them warm or store in refrigerator up to a week.