Go Back

Buckwheat cookies

If you feel like tasting different kinds of cookies and experiment with all kinds of flours you will love these cookies with whole-grain buckwheat flour this cookies made with whole-grain buckwheat flour. Of course, like every single cookie, they’re perfect for breakfast, mid-evening or as a present. 
Course Aperitivo
Cuisine Americana
Keyword Cookies, Galletas
Prep Time 1 hour
Cook Time 15 minutes
Leave to cool 20 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Cost 5$


  • Oven


  • 1/2 cup Dark light sugar
  • 2/3 cup White sugar
  • 1 Egg
  • 1 Egg yolk
  • 1 + 1/2 teaspoon Vanilla extract
  • 1 cup All purpose flour
  • 1/4 cup Whole-grain buckwheat flour 
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 + 1/4 cup Chocolate Corasly chopped
  • 2/3 cup Walnuts and pistachios
  • 1 teaspoon Cacao nibs


  • Mix in a bowl the dark light sugar, white sugar, vanilla and the room temperature butter, using a mixer or by hand, until smooth.
  • Add 1 egg and 1 yolk and mix again.
  • Use another recipient to mix all your dry ingredients: all purpose flour, whole-grain buckwheat flour, baking powder, baking soda and salt.
  • Incorporate your dry ingredients to the batter and mix it until you will have a perfect cookie dough, do not overmix. 
  • Add now, using a spatula, the chopped chocolate and nuts (in my case I chose walnuts, pistachios and cocoa nibs). 
  • Cool the cookie dough into the fridge for at least two hours, this way will be easier to form your cookies. 
  • Preheat your oven 180º Celsius (360º Fahrenheith).
  • Place your cookies in a cookie tray or using baking paper on our oven tray. To from the cookies you can use an ice cream spoon, it will help you forming perfect size cookies.
  • Bake for 10-15 minutes, depending on your oven, until your cookies brown.
  • Let your cookies cool over a rack.
  • Let’s enjoy your cookies!