When it comes to tasty baking combinations, these days it’s hard to beat buckwheat groats, tahini, and honey. And here we have a cookie with all three—plus a surprise crunch factor thrown in for entertainment value!
This idea comes from a gluten-free cookie re-engineered from Gluten Free Girl – an excellent site for all things gluten-free. These soft, moist, fiber rich cookies are the perfect purveyor for any of your favorite additions: perhaps a handful of trail mix or a combo of dried fruit, seeds & nuts, and/or white or dark chocolate.
In this case, the star is roasted buckwheat groats, well known for its characteristically earthy, nutty taste. I’m partial to its toasty/tobacco flavor that’s reminiscent of cooler seasons. Buckwheat’s hard outer hull must be removed for it to become fully edible. Since it has no gluten, buckwheat flour is often used as a substitute for wheat flour.
Although it is frequently associated with grains, buckwheat is a seed related to sorrel and rhubarb. That’s welcome news since seeds are literally jam-packed with minerals and antioxidants. Once toasted the buckwheat groats are called kasha. If the roasted variety is too strong, try the milder, unroasted buckwheat as a delicious rice substitute.
Even though these cookies are effortless to whip up, they do require a little advance planning. Allow a 30-minute soak for the groats to achieve their iconic texture, and one-hour chill time to firm-up the dough before baking.
So fond am I of these cookies, I have taken to making two different sizes. In a 10”x10” pan I portion out nine large 3-tablespoon/scoops—large enough for on-the-run happy meals. In an 11” round pan, I layout approximately ten rounded tablespoon-sized cookies—ideal for a mid-morning or afternoon snack. Or, for a slightly more logical solution you could make about 20 cookies, but that’s just how I roll…
All-Occasion Buckwheat Cookies
Greatly reworked from a gluten free concept, 3:30PM Cookies at Gluten-free Girl.
¾ cup buckwheat groats
1 tsp cinnamon
¼ tsp nutmeg or ½ tsp ground ginger
¼ cup coconut oil, melted
¼ cup tahini
½ cup honey
½ cup all-purpose flour
½ cup spelt or whole wheat flour
½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 egg, beaten
¾ cup favorite fruit/nut mix (or ¼ cup each nuts/seeds, dried cranberries, white chocolate)
- To soak the buckwheat groats: melt the coconut oil in microwave for 30-40 seconds. Stir in the tahini to combine, then add the honey. In a small mixing bowl, measure ¾ cup groats along with the cinnamon and nutmeg or ginger. Pour the warm coconut oil mixture over the groats. Stir well and let soak for at least 30 minutes.
- In a medium mixing bowl, whisk the dry ingredients together. Pour the soaked buckwheat mixture over it. Add the egg and stir with a spatula to combine. Add the trail mix and blend.
- Cover and chill at least 1 hour.
- Preheat oven to 350°. Line a baking sheet with parchment or silpat.
- Using 3 Tbsp scoop, place 9 on baking sheet. Shape into flat cylinders. Bake 17-18 minutes until golden brown and set on edges.
- Cool for 10 minutes on baking sheet, then move to wire rack to cool completely. Repeat making 1 pan of smaller rounded tablespoon cookies. Yield: @ 20 2-1/2 to 3” cookies.