Buckwheat & Honey Cookies (Gluten-free)
These buckwheat and honey cookies are as simple as they come — 1 bowl and a few simple ingredients is all you need. They are chewy with a nutty, subtly sweet flavor.
I love these cookies! I’m new to using buckwheat but I love it already. It gives these cookies a lovely flavor that I very much enjoyed. Buckwheat has a nutty, earthy flavor but also an almost sweet sort of perfume-like quality. If you think that sounds weird think about the way that lavender and rose have a perfume sort of quality. I added some ground ginger to these and they were reminiscent of gingerbread!
Ingredients are simple: softened butter, honey, brown sugar, egg, baking soda, salt and of course buckwheat flour! I added ground ginger but that is definitely optional.
In order to get uniformly-sized cookies, I use a cookie scoop. For this recipe I used a 1 1/2 tbsp scoop. This dough does spread quite a bit as the cookies baked so be sure to leave plenty of space between the cookies, about 3 inches.
And to perfect your cookies even further: immediately upon removing from the oven, place a large, round cookie cutter over the cookie and gently shake it around for perfectly smooth edges. I love finding new uses for things!
Sprinkle cookies with sea salt and you’re good to go! I hope you try these cookies! They are easy, delicious and unique.
Buckwheat & Honey Cookies (Gluten-free)
Recipe details
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 cups buckwheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- sea salt for topping optional
Instructions
- Preheat oven to 375.
- Mix butter, honey, sugar and egg until combined. Add buckwheat flour, salt, ginger and baking soda and mix until fully combined.
- Use a 1 1/2 tbsp cookie scoop or drop 1 1/2 tbsp of dough on a parchment-lined baking sheet. The batter will be wet and the cookies will spread so leave about 3 inches between each cookie.
- Bake for 10-12 minutes, until slightly golden brown around the edges. Top with sea salt immediately after removing from the oven. Allow the cookies to cool for about 5 minutes on the cookie sheet before transferring to a wire rack.
- Enjoy!
Comments
Share your thoughts, or ask a question!
What the sugar contents for theses cookies
im diabetic type 2