These crispy buckwheat cookies can be whipped up in less than 30 minutes and taste so good! These make an easy breakfast, an anytime snack, and 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!
Jump to:
- What is Buckwheat?
- Cooking with Buckwheat
- Making Homemade Buckwheat Flour
- Our Favorite Buckwheat Flour Recipes Include:
- Buckwheat Flour Cookies
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutes:
- How to Make Buckwheat Cookies (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipes FAQs:
- Other Buckwheat Recipes to Make:
- Gluten-Free Cookie Recipes You’ll Love:
- Gluten-free Buckwheat Cookies
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).
With its own nutty flavor, buckwheat can be an acquired taste, but once you get used to it, you’ll start to enjoy it no end! It’s also a good source of fiber and that alone is reason enough to add it to your diet!
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.
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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.
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.
Our Favorite Buckwheat Flour Recipes Include:
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!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for these gluten-free buckwheat cookies recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the cookie dough is as simple as mixing the wet ingredients with the dry ingredients, and then rolling the dough into small balls that we flatten before baking.
- Incredible Texture: I just love how crispy these cookies are on the outside, and then beautifully soft on the inside. They’re perfect for breakfast, teatime or an anytime snack.
- Totally Gluten-Free and Dairy-Free: The best part is that this great recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy these delicious buckwheat cookies without worries.
Ingredients You’ll Need + Notes/Substitutes:
- Sugar: I used white sugar in this buckwheat cookies recipe, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer (bear in mind that the darker the color of the sugar, the darker the cookie dough will be and the darker the final color of the baked cookies.) 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 and will not raise your blood sugar).
- Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil (which has a more pronounced coconut flavor and smell). You can also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use either butter or ghee in equal quantities.
- 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.
- Homemade Buckwheat Flour: To make your own buckwheat flour, grind buckwheat groats in your high-speed 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.
- Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
How to Make Buckwheat Cookies (Step by Step)
1. Preheat and Line Cookie Sheet
Preheat oven to 350F (180C) and line a large 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 a cookie scoop, scoop out 1 heaping teaspoon of dough per ball and roll the dough between the palms of your hands. You should be able to get approximately 12 cookie dough balls.
4. Arrange Balls on Lined Baking Sheet
Place the balls of cookie dough evenly separated on the prepared baking 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!
Dish by Dish Tips/Tricks:
- Make Sure to Line Baking Sheet: 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.
- For Chocolate Buckwheat Cookies: To make a chocolate cookie recipe, you can substitute 1/4 cup of buckwheat flour with cocoa powder to the dry ingredients before making the dough and rolling into balls.
- Optional Add-Ins: Feel free to fold a handful of chocolate chips into the cookie dough to make buckwheat chocolate chip cookies if you like.
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.
Yes you may prepare the dough before hand and then wrap the dough in various layers of plastic wrap before freezing it for up to 2 months. Let the dough thaw overnight in the refrigerator before rolling into balls and baking.
Gluten-Free 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 large 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
Sugar: I used white sugar in this buckwheat cookies recipe, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer (bear in mind that the darker the color of the sugar, the darker the cookie dough will be and the darker the final color of the baked cookies.) 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 and will not raise your blood sugar).
Coconut Oil: I like using refined coconut oil for baking as it has a more neutral taste compared extra virgin coconut oil (which has a more pronounced coconut flavor and smell). However, if you are not lactose-intolerant, feel free to use either butter or ghee in equal quantities.
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.
Homemade Buckwheat Flour: To make your own buckwheat flour, grind buckwheat groats in your high-speed 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.
Baking Powder: Since baking powder is the only leavening agent used in this recipe, make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Storing the Cookies: Store the cookies in an airtight container at room temperature for up to 5 days.
Adapted from: Nami-Nami
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: buckwheat cookies
Wonderful recipe! I don’t like coconut oil so I did it with extra virgin olive oil, and I left it for 25 minutes in the oven. Amazing result! I now want to try it with cinnamon and chocolate chips. Thanks so much!
★★★★★
YAY! Great to hear that they worked with olive oil as well! Thanks for letting me know how it went! Hope to see you around the blog again sometime son!
xx,
Felicia