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Gluten-free Buckwheat Cookies


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!




  1. Preheat and Line Cookie Sheet: Preheat oven to 350F (180C) and line a cookie sheet with parchment paper or a silpat.
  2. Beat: In a large bowl, beat the sugar and softened coconut oil together, then add in the egg and mix until combined.
  3. Add Dry Ingredients: Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
  4. 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.
  5. Arrange: Place the balls of cookie dough evenly separated on the prepared cookie sheet.
  6. Flatten: Use your fingers to gently press down on the balls and flatten them slightly.
  7. Bake: Bake for 10 to 12 minutes or until the bottom of the cookies are golden brown.
  8. 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.


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

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