Directions

1. Preheat a fan-forced oven to 150°C/300°F/Gas Mark 2 and line a baking tray with baking paper.

2. In a large bowl combine buckwheat groats, almond meal, coconut, peanuts and cinnamon.

3. In a smaller bowl, combine coconut oil, rice malt syrup, peanut butter and vanilla extract. Pour over dry ingredients with 2 tablespoons (30ml) of boiling water. Stir with a wooden spoon until a thick dough forms. If it looks a little dry, add a touch more hot water. Alternatively, if the batter is too wet, add a little more almond meal. Compress with your hands to form a dough.

4. Shape into 20 flat balls and place on the lined baking tray. Bake in the oven for 25–30 minutes.

5. Meanwhile, prepare the Peanut Drizzle. In a saucepan, heat peanut butter, coconut oil and rice malt syrup over a low-medium heat, stirring constantly for about 2 minutes. Be careful not to burn this, you just want the mixture to melt and warm through. Remove from the heat and stir through coconut cream, 1 tablespoon at a time. Leave to cool while your cookies bake.

6. Once the cookies have cooled, decorate with Peanut Drizzle and enjoy as a treat! Store in an airtight container