I had no idea how Buckwheat tasted until I tried the delicious Buckwheat Pancakes served at IHOP. I used to think it would be tasteless and gritty, just like most of the other gluten-free grain options. But I was pleasantly surprised to find that I actually enjoyed those pancakes, especially the texture, and the fact that even one pancake can fill you up in no time, making it an attractive option for those watching their calories!
Buckwheat is not a grain variety, in fact, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat, in other words, a great option for gluten-free foodies. I was indeed hesitant to try using Buckwheat in my recipes, but when I read that Buckwheat has a nigher nutrition factor compared to even vegetables and fruits, I knew I had to use it in some fun way. And these delicious Buckwheat Cookies shared by Mandy at Fresh From the Oven, are perfect for a first attempt at using Buckwheat in your diet. Here’s a look at Heidi’s version, from 101 Cookbooks.
The original recipe comes from Alice Medrich’s cookbook Pure Desserts. If you have read the book, you’ll know that Alice whips up some really lovely baked goodies in this cookbook, which are not only delicious, but healthy too. The recipe does use some AP flour, so the cookies come out soft and chewy. If you wanted it to be more healthy (but a bit hard), you could use 1 cup AP + 1 cup BW flour. And if you can’t find cacao nibs, feel free to use chocolate chips instead.
Deliciously Healthy Buckwheat Cookies
Make about 48 cookies
1 1/4 cups all purpose flour
3/4 cup buckwheat flour
1/2 pound unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup cacao nibs (or semi-sweet chocolate-chips)
1 1/2 teaspoons vanilla extract
Whisk together the all purpose flour and buckwheat flours in a medium bowl. Set aside.
In a medium bowl, with the back of a large spoon or with a electric mixer, beat the butter with sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flour mixture and mix just until incorporated. Do not over-mix.
Form the dough into a 12 x 2 inch log. Use greased palms to shape the log into a nice cylindrical form, so you can get lovely round cookies.
Wrap and refrigerate for at least 2 hours, or preferably overnight. Alternatively, you can freeze the dough, and slice the desired pieces to have fresh cookies when the craving strikes.
When ready to bake, preheat the oven to 350F. Line baking sheet with parchment paper. Slice the dough log into 1/4 inch thick slices. Place the cookies at least 1.5 inches apart on a baking sheet.
Bake until the cookies are just beginning to color around the edges, 12- 14 minutes. Cool the cookies in the pan on the rack. The cookies are delicious when fresh, but they taste even better in a couple days as the flavor of the cacao nibs sets in. They can be stored in an airtight container,for up to 1 month.
Cocoa pairs well with Buckwheat, but I think dried fruits like cranberries, even Craisins, would be a great variation in this cookie recipe. if you plan to make pancakes, try going with fresh fruits like blueberries or Bananas.
If you haven’t tried Buckwheat before, I urge you to give this recipe a try. You could also start with the Buckwheat Shortcakes, another recipe you’ll find in the same cookbook. Or start with some fresh pancakes, even crepes. Once you’ve tried it, you’ll find a lot of ways to incorporate healthy into your recipes. Buckwheat has a lot of health benefits, so give it a shot – you won’t regret it!
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