Honey Buckwheat Cookies (Gluten Free)

These honey buckwheat 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 (check out this great recipe for Pumpkin Buckwheat Muffins!). It gives these cookies a wonderfully nutty flavor and the texture is perfect. They remind me of snickerdoodles, texture-wise— a satisfying chewy cookie with a light texture. They are subtly sweet and given buckwheat’s nutrient profile, I think they’re a little healthier of a cookie too. 

Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Ingredients for honey buckwheat cookies

• Unsalted butter
• Brown sugar
• Honey
• Egg
• Buckwheat flour
• Ground ginger
• Salt, baking soda & sea salt for topping if you have it!

What is buckwheat flour?

The first time I heard about buckwheat flour, I thought it must have been some variation of whole wheat flour and, therefore, was probably not gluten-free. Well, I’m here to tell you that buckwheat is totally gluten-free and is not related to regular wheat. I’m no expert on buckwheat’s biological nutrient makeup but from what I have researched it is a seed, not a grass (wheat is a grass). Buckwheat is a good source of fiber and is believed to reduce blood sugar. It’s rich in fiber and other nutrients like potassium, magnesium, and calcium. 

What does buckwheat flour taste like?

Unlike some other gluten-free flours, buckwheat flour is very palatable in baking. While for some, it can be an acquired taste, buckwheat flour has a delightful nuttiness to it and a sweet, almost perfume-like quality. This might sound weird but the taste reminds me of lavender and rose in baked goods. I also added some ground ginger and the spiciness of the ginger combined with the buckwheat/honey made these reminiscent of gingerbread. 

Can I make chocolate chip cookies with buckwheat flour?

Absolutely! If you’re looking for a spin on the classic chocolate chip cookie, these buckwheat chocolate chip cookies are one of my absolute favorite recipes with buckwheat! I store a big bag of cookie dough balls in the freezer to make these whenever I feel like a fresh cookie. The ingredients for those are a bit different than those in this recipe (it includes vanilla extract and dark chocolate chips or chocolate chunks), so you’ll want to follow that recipe instead if you’re looking to add chocolate. I love buckwheat chocolate chip cookies because the dark chocolate chips balance out the sweet nuttiness of the buckwheat flour. You should definitely make these honey buckwheat cookies, but next time, make sure to try the chocolate cookie variation!

How to make buckwheat cookies

This is the kind of cookie recipe you can take action on immediately because they’re so simple. As long as you have the ingredients, you’re so close to some yummy buckwheat cookies!

Everything just gets mixed in one bowl and you can just use a spoon to mix everything. No need to get out the electric mixer! Just make sure the butter is soft and your eggs are at room temperature (if they aren’t, just place them in a medium bowl of warm water for a few minutes to take the chill off).

First, preheat your oven to 375°F.

Next, mix butter, honey, sugar, and a large egg in a large bowl until combined. Add the rest of the dry ingredients – buckwheat flour, salt and baking soda – and mix until fully combined.

Then, use a 1 1/2 tbsp cookie scoop or drop 1 1/2 tbsp of cookie dough onto a baking sheet lined with parchment paper. 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 a little bit of 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!

For perfectly round buckwheat cookies

As soon as you pull the cookies from the oven, take a large (larger than the size of your cookie), round cookie cutter, place it around the cookie and gently shake it around to smooth the edges. 

Using a cookie scoop helps ensure uniformity— it’s a great feeling to have all your cookies be the same size!

Don’t forget to sprinkle with sea salt!

Storage Instructions

Once cooled to room temperature, store these cookies in an airtight container on the counter for up to 2-3 days.

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More Buckwheat Flour Recipes You’ll Love

Honey Buckwheat Cookies (Gluten-free)

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These cookies are chewy, light and subtly sweet. They are easy to make but feel a little fancy thanks to buckwheat flour.

• Author: Adapted from Alpha Bakery Children’s Cookbook
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 18 cookies 1x
• Category: Dessert, Snack
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

1. Preheat oven to 375.
2. Mix butter, honey, sugar and egg until combined. Add buckwheat flour, salt and baking soda and mix until fully combined.
3. 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.
4. 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.
5. Enjoy!