Crunchy Buckwheat & Banana Cookies

crunchy buckwheat & banana cookies

These little chocolate cookies are naturally gluten free, refined sugar free, low FODMAP and vegan! They are so quick and simple to create, making them the perfect last minute treat. I love baking a batch of cookies on a Sunday to enjoy with a cup of peppermint tea (or a glass of 2 of prosecco!) and these are perfect for just that. I created this recipe for the amazing vegan chocolate brand Well & Happy using their chunky monkey chocolate bar which was also the inspiration for this recipe as it contains banana powder and buckwheat groats. If you’ve never tried buckwheat groats before they are great for providing a satisfying crunch to any recipe. You can buy them pre-roasted in most health food stores.

Makes 18


90g melted coconut oil

50g gluten free porridge oats

100g buckwheat flour

1 tsp gluten free baking powder

30g ground almonds

30g roasted buckwheat groats (plus 1 tbsp)

1 medium banana, peeled (approx 120g)

50g cacao powder

1 tsp pure vanilla extract

60ml maple syrup

2x Well & Happy 45g chunky monkey bars


  • Preheat the oven to 150oc and line 2 baking trays with greaseproof paper
  • Pulse the oats in a food processor or blender until they are reduced to a flour
  • Tip the oat flour into a large bowl and combine it with the buckwheat flour, ground almonds, baking powder, cacao powder and 30g of the buckwheat groats
  • Mash the banana in a small bowl then stir in the melted coconut oil and maple syrup
  • Pour the wet ingredients into the bowl of dry ingredients and stir them together until they form a soft cookie dough
  • Break of small pieces of cookie dough, roll it between your hands and press onto the tray so they are approximately 1cm in thickness (leave about an inch between the cookies as they will expand a little bit in the oven)
  • Bake the cookies for 20 minutes
  • Leave them to cool on the tray for 10 minutes before moving them to a cooling rack until completely cooled
  • To decorate, melt the Well & Happy chocolate in a bowl over a pan of simmering water
  • Spread the melted chocolate on top of the cooled cookies and sprinkle over the remaining buckwheat groats
  • Leave the chocolate to set before storing them in an airtight container

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