Buckwheat Brown and White Cookies

Buckwheat flour

I’ve recently discovered buckwheat which is naturally gluten free as it is not actually a grain – it’s a fruit seed.  Buckwheat is related to rhubarb and the flour has a subtle sweet fruity taste to it which means you don’t need so much sugar.  This organic Doves Farm pack is not certified gluten free because it wasn’t bagged in a totally gluten-free environment, but I have been told they do do a certified gluten-free version for those who are highly sensitive.  My recipe is very simple:

8 ounces  organic buckwheat flour

3 ounces organic fair trade sugar

100 ml organic sunflower oil

4 tablespoons of water

organic fair trade cocoa

***

First pre-heat the oven to 180°c.  Weigh out half of your dry ingredients (ie 4 oz flour and 1.5 oz sugar) and place in a mixing bowl with a dessert spoon or two of sieved cocoa.  Mix well and then add half the wet ingredients (50 ml oil and 2 tablespoons of water).  You might need a dribble or two more of water to compensate for the cocoa and make a soft, moist cookie mixture.

buckwheat cookies

  (Bear in mind that I had doubled the recipe the day I photographed it so you won’t have this much mixture unless you do the same).  Put the chocolatey mixture to one side and mix up the other half of ingredients (minus the cocoa) in another bowl.

buckwheat cookies

Then spoon teaspoons full of ‘white’ mixture onto ungreased baking trays.  Flatten with the back of a spoon.  (These look quite big because I had doubled the recipe that day)

buckwheat cookies

Then add another teaspoon of chocolate brown mixture to each cookie and press it on like so:

buckwheat cookies

buckwheat cookies

Bake for 20 minutes and then remove to a cooling tray.  There is no need to double the mixture, the 8 oz mixture makes 20 to 24 cute little cookies, but if you want big fat ones like these you know what to do!  Oh, and if you do double it they’ll need cooking a bit longer – say 30 mins at 170° in a fan oven.

These are so yummy that I forgot to take any pictures of them after they came out of the oven.  When they’ve cooled they’re kind of hard, like a ginger nut, but a little bit chewy on the inside.

buckwheat cookies

20 thoughts on “Buckwheat Brown and White Cookies

  1. These cookies sound so very tasty I’m not surprised you forgot the finished photo! And fancy that … buckwheat being related to rhubarb … fascinating! I think I shall have to add your recipe to a ‘Try this’ list 🙂

    Liked by 2 people

  2. These look great! I’m coeliac so will definitely look out for the certified gluten free buckwheat flour and make some cookies with it. 🙂 I’ve used it for pancakes and stuff but never tried cookies. 🙂

    Liked by 1 person

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