A few weeks ago I baked a bunch of cookies to take with me to various parties and social functions. As I often do with my culinary exploits, I posted photos of the finished product on my social media pages. I was very pleasantly surprised by how many people wanted the recipe for these little nutty yums. I wasn’t surprised because of their quality (they’ve been my favorites for years), but because I don’t personally think of cookies as a great summertime treat.

Silly me, cookies are good any time of year and frankly any time of day.

This recipe can be whipped together in minutes and will be sure to please any fan of a little crunchy sweetness. They are packed with healthy ingredients like natural peanut butter, unsweetened coconut, and buckwheat, so you don’t even have to feel guilty about eating a few. They store well in the freezer if you’re like me and need to have some sweets on reserve, and best of all, your fellow snackers won’t even know they’re vegan.

They definitely taste healthy, and almost have a granola bar quality, but I’ve fed them to, many discerning eaters of all walks of life and they’ve gone right down the hatch.

These cookies are ideal for a camping, hiking, boating trip or picnic since they don’t have to be store at a specific temp and will fill you up, satisfy the sweet tooth, and give you a boost. So, without further adieu, by popular demand I give you my Peanut Butter Delights recipe.

Peanut Butter Delights

Yield: 4 dozen mini cookies or 2 dozen regular size

¾ cup coconut oil (melted then cooled so it’s liquid)
½ cup crunchy natural peanut butter (sugar and oil free!)
1 ½ cups raw sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup soy milk
1 teaspoon pure vanilla extract
1 ½ cups buckwheat flour
2 cup shredded natural coconut (unsweetened!)
¾ cup rolled oats or wheat bran (gluten free oats of going for gluten free. Or you can use almond meal).

1. Beat the coconut oil and peanut butter in a mixer on medium high until combined. Slowly add the sugar, baking powder, and baking soda. Beat until mixed well, scraping the sides often.

2. Beat in the soy milk and vanilla. Gradually add the buckwheat flour, remembering to scrape the sides of the mixer frequently. Lastly, stir in the coconut and oats or wheat bran.

3. Preheat your oven to 375 and line two baking sheets with parchment paper. Using a small ice cream scooper or a 1 teaspoon measure, scoop 1 heaping teaspoon of dough, form into a ball and place on the parchment line pan. You may want to slightly flatten the top of the balls with the palm of your hand.

4. Bake for about 10-12 minutes or until golden brown. Remove parchment and repeat. For larger cookies, use a regular size ice cream scoop. Let cool completely and serve.