In a blender combine dates, buckwheat flour, salt and vanilla. Blend until the mixture forms a dough. I use a smoothie cup blender for small batches like this. Divide mixture into four parts add approx. 1/4 tsp - 1/2 tsp of cacao nibs as you roll each piece into a ball. Flatten and top with more cacao nibs. Store in the refrigerator up to one week or freeze for longer storage. These will last one day at my house 🙂
Variation: Use half buckwheat, half cacao powder for a double chocolate cookie.
*Oat flour may be substituted for buckwheat flour.