These crispy buckwheat cookies can be whipped up in less than 30 minutes and taste so good! Gluten-free and dairy-free too. These make an easy breakfast, an anytime snack, and even great holiday treats! I also teach you how to make your own buckwheat flour at home with a blender – which is really way easier than it sounds!
What is Buckwheat?
In case you’re new to buckwheat, it has nothing to do with wheat despite its name; in fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free. Which means that my husband Juan (who is Celiac and reacts badly to gluten) can eat it.
The reason why people tend to confuse buckwheat as a grain, instead of the seed that it really is, is because buckwheat groats are uniquely triangular seeds that look uncannily like grains. In fact, buckwheat is often known as a “pseudocereal” because the seeds can be cooked in similar ways to cereals (such as making buckwheat porridge in the same way you would cook oatmeal).
Cooking with Buckwheat
I’d bought a pack of buckwheat groats a month ago, but apart from using it to make buckwheat porridge, I didn’t exactly know what else to do with the rest of the groats.
So, back to my pack of buckwheat groats. I’d read somewhere on the internet before that it was super simple to grind the groats into flour, and given that the flour costs twice as much as groats, I figured I’d just put my trusty blender to use and create my own buckwheat flour.
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Making Homemade Buckwheat Flour
Here’s how to make your own buckwheat flour: place half a cup of buckwheat groats in your blender at a time, and blend until you get a super fine flour (about 45 seconds).
Repeat until you’ve gotten all the flour that you need. You’ll get this greyish white flour that is so incredibly fine – super super simple! Of course, a heavy-duty blender like this one makes things so much easier. It’s ridiculously easy; and for that, I’ll never ever buy buckwheat flour in the future if I have groats to grind.
Buckwheat Flour Cookies
I wanted to make cookies with my freshly ground homemade buckwheat flour, and to my surprise they were really very easy to make.
These delicious buckwheat cookies are incredibly crispy on the outside and slightly soft on the inside. These are really crazy good, but best of all, can be whipped up in a jiffy (even taking into account the groats-grinding time!). I love that these gluten-free buckwheat cookies have such a distinct flavor – they have a uniquely earthy taste that’s so beautiful and makes them stand out from normal cookies.
If you haven’t tried baking with buckwheat flour yet, now’s the time to do so, and this is the perfect recipe to try! Buckwheat flour honestly makes a wonderful gluten-free alternative to normal wheat flour, gives your baked goods a deliciously earthy flavor, and definitely is very easy to work with!
Ingredients You’ll Need + Notes/Substitutes:
- Sugar: If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweeter (which is a 1:1 sugar substitute with zero glycemic index).
- Coconut oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil. However, if you are not lactose-intolerant, feel free to use butter in equal quantities.
- Egg: If you have allergies to egg, or simply want to keep this egg-free or vegan, feel free to susbtitute the egg with an egg-replacer or aquafaba or a flax egg.
- Buckwheat flour: Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the lour will vary. Flour made from hulled buckwheat groats is usually lighter in color compared to flour ground from groats with the hulls still on.
- Gluten-free Baking powder
- Salt
Step-by-Step Instructions:
1. Preheat and Line Cookie Sheet
Preheat oven to 350F (180C) and line a cookie sheet with parchment paper or a silpat.
2. Prepare Cookie Dough
In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined. Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
3. Form Cookie Dough Balls
Using 1 heaping teaspoon of dough per ball and rolling the dough between the palms of your hands, you should be able to get approximately 12 cookie dough balls.
4. Arrange
Place the balls of cookie dough evenly separated on the prepared cookie sheet.
5: Flatten the Dough
Use your fingers to gently press down on the balls and flatten them slightly.
6. Bake
Bake the cookie dough for 10 to 12 minutes or until the bottom of the cookies are golden brown.
7. Cool and Enjoy!
Allow the cookies to cool for at least 10 minutes before removing them from the cookie sheet and placing them on a wire rack to completely cool down. Now it’s time to devour these delicious gluten-free buckwheat cookies!
Expert Tips/Tricks:
Use a Silpat: I love using a silpat when making these buckwheat cookies because it ensures that the cookies do not stick to the baking sheet. I also really like the fact that a silpat is washable and reusable and can be used many many times. However, if you don’t own a silpat, simply line the cookie sheet with parchment paper instead.
Be Patient: Let these gluten-free buckwheat cookies cool for a few minutes on the sheet when they are just out of the oven before moving them over to a cooling rack to cool them completely. While it may require plenty of self-determination not to eat them straight out of the oven, allowing them to cool fully will let the cookies crisp up on the outside and ensure that they don’t break easily.
Recipes FAQs:
Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the buckwheat flour will vary. Hulled buckwheat flour is usually lighter in color compared to flour ground from groats with the hulls still on. Naturally, the buckwheat cookies made from darker colored flour will turn out darker in color.
Despite the word “wheat” in its name, buckwheat actually has nothing to do with wheat. In fact, it is actually a seed, and a superfood at that, but the best part is that it’s gluten-free, which means Celiacs, or those with gluten allergies or intolerances can also enjoy buckwheat without any issues.
If not eating these cooking on the same day as baking them, you can store them in an airtight container at room temperature for up to 5 days.
Other Cookie Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Gluten-free Buckwheat Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These crispy buckwheat cookies can be whipped up in less than 30 minutes and taste so good! They make an easy breakfast, an anytime snack, or even great holiday treats! Gluten-free and dairy-free too. I also teach you how to make your own buckwheat flour at home with a blender – which is really way easier than it sounds!
Ingredients
- 1/2 cup of sugar
- 3/4 cup of coconut oil, softened
- 1 egg
- 1 1/2 cups of buckwheat flour (I ground buckwheat groats into flour)
- 1 teaspoon of gluten-free baking powder
- Pinch of salt
Instructions
- Preheat and Line Cookie Sheet: Preheat oven to 350F (180C) and line a cookie sheet with parchment paper or a silpat.
- Beat: In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined.
- Add Dry Ingredients: Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
- Form Cookie Dough Balls: Using 1 heaping teaspoon of dough per ball and rolling the dough between the palms of your hands, you should be able to get approximately 12 cookie dough balls.
- Arrange: Place the balls of cookie dough evenly separated on the prepared cookie sheet.
- Flatten: Use your fingers to gently press down on the balls and flatten them slightly.
- Bake: Bake for 10 to 12 minutes or until the bottom of the cookies are golden brown.
- Cool: Allow cookies to cool for at least 10 minutes before removing them from the cookie sheet and placing them on a wire rack to completely cool down.
Notes
Homemade Buckwheat Flour: To make your own buckwheat flour, grind buckwheat groats in your blender 1/2 cup of groats at a time. (You should be able to get 1 1/2 cups of buckwheat flour from 1 1/4 cup of buckwheat groats.)
Buckwheat Flour Color: Depending on whether the buckwheat flour was ground from hulled buckwheat groats or groats with the hulls still on, the color of the buckwheat flour will vary. Hulled buckwheat flour is usually lighter in color compared to flour ground from groats with the hulls still.
Sugar: If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweeter (which is a 1:1 sugar substitute with zero glycemic index).
Egg: If you are allergic to egg, or would simply prefer to keep this recipe egg-free, you can substitute the egg with an egg-replacer, or aquafaba, or even a flax egg.
Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil. However, if you are not lactose-intolerant, feel free to use butter in equal quantities.
Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 5 days.
Recipe adapted from: Nami-Nami
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: buckwheat cookies
These are great!
I actually was short the coconut oil, so I used part coconut oil and part butter, still ended up 1/4 cup short ): but we rolled with it with our fingers crossed. Also, used brown sugar, and added some chocolate chips! The store bought buckwheat flour is very dark, making the cookies look grey … so many alterations, but happy to say they turned out great! Very simple to make, really satisfying my sweet tooth!!
Hi Augusta, so happy to know you enjoyed these cookies (even with all the alterations)! Btw, a trick to get lighter buckwheat flour is to grind your own flour from buckwheat groats, which is incredibly easy to do, and also usually comes out lighter than storebought flour!
Can these be put in the freezer? I’m also going to try the buckwheat bread this week too.
Hi Carolyn! Yep you can freeze them once baked (and then heat them up in the oven when you want to eat them).
Excellent taste and truly amazing texture!
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Hi Alla, thanks for letting me know! So happy you enjoyed these cookies! 🙂 Hope to see you around the blog again sometime soon!
So finger-licking good! We experimented with reducing the sugar to 1/3 cup, throwing in some vanilla and cinnamon, and they are just as heavenly! Thank you so much for sharing – buckwheat does not get enough appreciation!
Hi Tania! Yay! So happy that you enjoyed these buckwheat cookies! Indeed buckwheat does not get enough appreciation, and I’m planning on experimenting with and sharing more buckwheat recipes over the next few months!
Thank you for the recipe! I substituted the coconut butter with a vegetable oils and buttermilk spread this time (Utterly Butterly), the dough turned out to be quite sticky and wet, and cookies seem quite fluffy and are taking a while to cook (they’ve been in the oven for 20 minutes and still feel soft and moist). Have you ever made them with margarine/spread? I should have tweaked the proportions probably, but the taste is still great and I’ll try it with coconut oil next time 🙂
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Hi Anna, I suggest using coconut oil or a vegan butter (if you eat lactose-free), because they are more solid at room temperature and makes it easier to shape the cookies. I’ve never made them with magarine/spread before, however, if you use the Utterly butterly spread, I believe you can simply cook the cookies for a little while longer until they are ready 🙂
These cookies are fantastic! I only used 1tbs ground chia mixed with 3 tbs water instead of 1 egg, because my daughter is allergic – but the cookies are still great! Thank you so much for this recipe!
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Hi Helena!
This completely made my day, thank you so much for sharing how it went! So happy to hear that it turned out well with the chia egg and that you and your daughter enjoyed these 🙂
Hope to see you around the blog again soon!
xx,
Felicia
Am I missing something? I don’t see anything about quantities of ingredients.
Hi Greg, t=
The exact measurements and quantities of the ingredients are all stated in the recipe card at the bottom of the post.
Enjoy these cookies and have a great weekend!
Hi! Can I use peanut oil instead of coconut oil?
Hi Anusha, I’m not sure if it would work with peanut oil (as it may change the consistency of the cookie dough) – since coconut oil is solid below 78 degF (24C), the coconut oil helps the dough keep its shape when rolling. Are you allergic to coconut? If you don’t want to use coconut oil, and are not lactose-intolerant, you can try with equal quantities of softened butter.
I have made these biscuits 4 times now & each time they have worked perfectly. I do use butter instead of coconut & a little less sugar but it’s a great recipe. Thank you so much!
Hi Christine! So happy to hear that you loved these! And making them with butter sounds absolutely delicious too! 😉 Thanks for your sweet note, and Happy New Year to you!
I tried these today – and yum!! It’s like shortbread but little different. I used 1/2 cup coconut oil instead of 3/4 and reduced the sugar. I’m going to make another batch tomorrow!
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So happy you enjoyed these Sabrina! 🙂 Thanks for letting me know how it went, and happy new year dear!
Thanks Felicia for sharing.
Since buckwheat groats are seeds, do you have to soak them first before blending them into flour?
This definitely is another great recipe on my list to try simply because I love the goodness of buckwheat in the cookies.
I always look forward to learn from you especially regarding the many great tips you shared within all your recipe posts.
Thank you and I love you dearly,
Mum
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Hi mummy! I actually didn’t soak the seeds before blending them into flour (I believe that’s fine because buckwheat has low levels of phytic acid compared to seeds). I think you will have to soak them if you are planning to use them as whole groats – or perhaps in making porridge. Let me know if you make these in the end, would love to hear how they turn out!
This looks like such a lovely recipe! Love buckwheat! Thank you.
Hi Mia! Thank you for stopping by! If you love buckwheat, then you’re definitely going to love these cookies 🙂 Let me know how these go if you do make them in the end 🙂 Have a great rest of the week!
So yummy! I used coconut sugar instead of normal and it worked a treat ?
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Yay!! So happy to hear that Rebekah! 😉 Thanks for letting me know!