buckwheat cookies

Sweet, Fluffy & Healthy Buckwheat Butter Cookies

These cookies are easy to make and are a favorite among kids and adults alike. They are light, fluffy, and slightly sweet.

Buckwheat flour is one of the most popular types of flour because it has a high nutritional value, including protein, fiber, and minerals. It’s also gluten-free.

Buckwheat is loaded with antioxidants and contains no cholesterol or trans fats. It’s also been shown to reduce blood pressure in people with hypertension.

I have discovered a new love of buckwheat flour. It just gives cookies such a nice, nutty flavor. I originally used it to make a crumble, filling in some bonbons I was making at home.

I just kept snacking on it. I had to contain myself, so there would be enough for the filling. It also makes simple butter cookies this a gray color, which I love. 

Gray cookies, to go along with my almost exclusively black/gray/white wardrobe. Even putting a bit of yellow on them was quite extreme for me.

You’re going to love these nibby buckwheat butter cookies. With just a few ingredients and a few minutes of work, you can make dozens of butter-bronzed, cacao-freckled buckwheat cookies.


  • 1 1/4 cups (156g) AP flour
  • 3/4 cup (85g) buckwheat flour
  • 2 sticks (226g) butter, softened
  • 2/3 cup (133g) sugar
  • 1/4 tsp salt
  • 1 tsp almond extract

Whisk the flours together in a medium bowl. Set aside. In a medium bowl, with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy.

Mix in the almond extract. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.

Form the dough into a flat disk. Wrap and refrigerate for at least 2 hours. Oven 350F. Line baking sheet with parchment or Silpat.

Roll out with a floured rolling pin and cut out shapes with a cookie cutter. Place the cookies at least 1 1/2 inches apart on the baking sheets.

Bake until the cookie is just beginning to color at the edges, 10-12 minutes, depending on size. Let cool completely.


  • Powdered sugar + water

I like this simple icing because it retains its shape but still is nice to eat. I find royal icing generally a bit crunchy and dry.

Just take about a cup of powdered sugar and just add enough water until it is just thinner than a paste. Color if you wish. Pipe on cooled cookies with a small round tip in a piping bag. 

@ Pure Dessert by Alice Medrich

Is Buckwheat A Nutritious Grain?

Buckwheat is not a grain, despite its name. It is a seed, and a superfood at that, and the best part is that it does not contain gluten.

Because buckwheat groats look uncannily like grains, people tend to confuse it with grains, instead of the seed it really is.

Due to the fact that buckwheat seeds can be cooked similarly to cereals (such as making buckwheat porridge in the same way you would cook oatmeal), buckwheat is often called a pseudo cereal.

Patience Is Key

After buckwheat cookies are just out of the oven, let them cool on the pan for a few minutes before moving them to a cooling rack.

It may be difficult to resist eating them straight from the oven but letting them cool fully will allow them to crisp up and prevent them from breaking.

Silpats Are Useful

The silpat prevents the cookies from sticking to the baking sheet when I make these buckwheat cookies.

As well as being washable and reusable, a silpat can be used many times over. The cookie sheet can also be lined with parchment paper if you do not have a silpat.

Notes On This Recipe:

They’re best a day or two after they’ve been made, but most cookies are best right out of the oven. It’s easy to keep them for a couple of weeks. I haven’t had them around that long, but Medrich says they keep for at least a month.

You might also want to try some of the other recipes from her book if you like the cookies. The variety of flavors, colors, textures available in more minimally processed ingredients is fascinating, unique, and unknown to many.

If you are interested in seeing what you think, Alice’s book provides a great opportunity to dabble a little, without overhauling your entire pantry.

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