Perfectly chewy and surprisingly healthy, these grain-, egg-, and dairy-free banana nut butter buckwheat cookies are just the treat you need!
As a healthy-minded momma, I don’t often give my kids sweet things. They usually only have treats on the weekend, and boy, do they look forward to it! Even so, I try to keep their treat options as healthy as possible.
Homemade fudgesicles, homemade peanut butter cups, homemade marshmallows, and healthy cookies are all things they love to enjoy as their treats. And these banana nut butter buckwheat cookies are some of my kiddos’ recent favorites.
They’re free of grain, dairy, and refined sugar (barring whatever sweetener your chocolate chips contains), and full of nutritious ingredients like bananas, nut butter, honey, cinnamon, raisins, and buckwheat flour.
Yes, this is grain-free.
Yes, that’s right. They’re grain-free and contain buckwheat flour. In case you’re confused, buckwheat is definitely not wheat, and it’s not a grain. It’s actually a pseudocereal, or a seed that is consumed like a grain. Pseudocereals don’t grow on grasses, like grains do, but rather are cultivated as an annual flowering herb. They don’t contain gluten, and are therefore safe for celiacs and gluten-intolerant people to eat.
Buckwheat seeds, or groats, are often eaten whole as a porridge, or a pilaf, and are quite nutritious. It is wonderful source of amino acids, minerals like manganese, copper, magnesium, phosphorus, and iron, and antioxidants such as rutin, quercetin, and catechin. In fact, it’s so full of these that it’s often considered a “superfood!”
Baking with Buckwheat
Long before I knew just how healthy buckwheat was, it had become one of my top-favorite gluten-free flours to bake with. Though it has a strong flavor some people don’t appreciate, it has a wonderful texture and often doesn’t require the added starches and gums that most gluten-free flours need.
So if you’re looking for an easy, tasty, and nutritious treat for your family to enjoy, give these banana nut butter buckwheat cookies a try!
1 over-ripe banana, mashed (about 1/2 c.)
1/2 c. nut butter (almond, peanut, etc.)
1/4 c. honey (local is always best)
1/3 c. buckwheat flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 c. raisins
1/4 c. dairy-free chocolate chips
- Preheat the oven to 350 and line a cookie sheet with parchment.
- Mash the banana, then add in remaining ingredients. Mix until well combined.
- Drop dough by heaping tablespoonfuls onto cookie sheet.
- Bake for 12 minutes.
Makes about 1 1/2 dozen cookies.