Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)

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.

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:

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