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.
If you’ve been a regular here on figjar.com you might think you’ve seen these cookies before and you kind of have but this recipe has a few twists and new photos! So instead of deleting and/or completely changing the old post, I decided to make a whole new one. It’s my blog and I’ll make two similar posts if I want to.
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
I love these cookies! I’m new to using buckwheat but I love it already. It gives these cookies a wonderfully nutty flavor and the texture is perfect. They remind me of snickerdoodles, texture wise— chewy and light. They are subtly sweet and given buckwheat’s nutrient profile, I think they’re a little healthier of a cookie too.
Ingredients for honey buckwheat cookies
- Butter
- Brown sugar
- Honey
- Egg
- Buckwheat flour
- Ground ginger
- Salt, baking soda & sea salt for topping if you have it!
What is buckwheat flour?
Are you like me and thought that buckwheat must be some variation of wheat and therefore is probably not gluten-free? Well I’m here to tell you it’s not! 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?
Buckwheat flour has a nuttiness to it, and a sweet, almost perfume-like quality. Which might sound weird but think about lavender and rose in baked goods. It’s kind of like that. I also added some ground ginger and the spiciness of the ginger combined with the buckwheat/honey made these reminiscent of gingerbread.
Making 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 mixer! Just make sure the butter is soft and you’re eggs are at room temperature (if they aren’t just place them in a bowl of warm water for a few minutes to take the chill off).
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!
TRIED THIS RECIPE?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
MORE DESSERT RECIPES YOU’LL LOVE
Honey Buckwheat Cookies (Gluten-free)
These cookies are chewy, light and subtly sweet. They are easy to make but feel a little fancy thanks to buckwheat flour.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Snack
- Cuisine: American
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 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!
Allie McGlone
I loved these, and will be making them again. I found that I needed to adjust to 350 instead of 375, but I’m also below sea level and I know that’s a factor. These are delicious with coffee, hot tea, hot chocolate or golden milk. I absolutely adore them. Thank you for creating them.
Becky
Hi Allie, I’m glad you worked out the temperature and were able to enjoy these! Buckwheat has such a great flavor, doesn’t it?
Pollyanna
I’ve made this twice now and I’ve loved it!! I was wondering, how would you store extra cookies? I have them in a container right now in room temp; should I refrigerate instead?
Becky
Hi Pollyanna! I’m so glad you liked these 🙂 I store them at room temp in a container also. I don’t like to refrigerate baked goods unless I absolutely need to because it can dry them out.