Buckwheat & Honey Cookies (Gluten-free)

18 cookies
22 min

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

  • 18  cookies
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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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!

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