Buckwheat Almond Cookies

GF buckwheat almond butter cookies

GF buckwheat almond cookies

A small bakery here in town teased me with some amazing buckwheat almond cookies at a time when it seemed there was nowhere but my own kitchen where I could get a wheat free treat. (Buckwheat, despite it’s name contains no wheat and is not related to cereal grains of grasses.) I gobbled those cookies with a complete lack of self restraint and then they stopped making them (there is little call for GF in my small town). I have been searching for a recipe like theirs ever since. No luck.

So I found a buckwheat butter cookie recipe online that was adapted from Alice Medrich’s book- Pure Dessert which was the closet thing I could find to what I imagined went into those cookies. I made some changes to get my craved gluten-free almond buckwheat cookie recipe!

Though this is crisp and the original was a bit chewy, my flavor craving is satisfied! This is a lovely cookie. Buttery and nutty with a delicate crunch – it is rich and delicious. It is also an egg free cookie, as well as being gluten free, which is somewhat rare. For those avoiding dairy (casein) this would also work well replacing the butter with organic coconut oil, or for a more neutral flavor – spectrum non-hydrogenated shortening. This would result in a gluten free, casein free, egg free cookie.


Buckwheat Almond Cookies
Preheat oven to 350º

  • 1 Cup Buckwheat Flour
  • 1 Cup Tapioca Flour
  • 2/3 Cup finely ground Almonds or Almond Flour
  • 1 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 1 Cup Butter – softened
  • 2/3 Cup Brown Sugar
  • 1 1/2 tsp GF Almond Extract

In a medium bowl, mix  the dry ingredients except for sugar (flours through salt) with a wire whisk.

In a large bowl mix the softened butter with the sugar until creamy, add the almond extract.

Mix the dry ingredients into the butter mixture until well incorporated. Use your hands if necessary and knead a few times to make a soft dough.

Pinch off small rounds of dough and roll into balls, or use a small cookie scoop and place onto a lightly greased cookie sheet. Flatten cookies with your hand or with a small glass dipped in sugar.

Bake for 11 – 14 minutes or until edges are just starting to lightly brown. (This is hard to judge with a dark flour like buckwheat, but if you smell the butter browning, these are probably ready to come out!) Let sit a minute before removing from cookie sheet to a cooling rack. They are very delicate when they first come out of the oven.

Makes  about 48 – 2 1/2″ cookies.

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  1. Those are kind of ugly…but they sound yummy – I’m going to try them, maybe tomorrow. Thanks for sharing.

  2. You are right Pat! They are not as pretty as I wished… The first time I saw a buckwheat cookie, I thought it had chocolate in it, and when I saw it didn’t the brown color somehow put me off a little. Until I tasted it that is! I think in time, as all the interesting and flavorful gluten-free grains gain prominence and social acceptance, we won’t even think twice about a dark brown cookie with no chocolate or molasses!

  3. These look wonderful. I am curious though, what would the recipe be if the goal was not to be gluten-free? Replace tapioca flour with regular flour and omit the xanthan gum?

  4. Hi Meredith. I think that would be it exactly – remove the xanthan gum and tapioca flour and use regular flour for the wheat version. The tapioca and wheat flour might not transfer cup for cup however as a cup of wheat flour is heavier than a cup of tapioca Flour. You might want to start with 3/4 cup of wheat flour and work up from there until you get a good cookie dough consistency. Let me know how it goes.

  5. Interesting, Judy. Thanks for the information!

  6. I don’t think they look ugly; they look delicious! I think they look like molasses cookies. I’m wondering though, if I could replace the almond flour with more tapioca flour (or maybe more buckwheat?) for those who also have nut allergies in addition to those you’ve mentioned. Do you think it would work with 1-1/3 cups of each (tapioca & buckwheat)?

  7. Ooh, what about quinoa flour in place of the almond flour? I LOVE quinoa and use it all the time in place of rice, but have never used quinoa flour.

  8. Karen, By all means try the quinoa! I find that substitutions with different types of GF flours are usually successful, but you do have to watch amounts because some flours are more absorbent than others. If your little girl is allergic to nuts, you should also omit the almond extract and substitute a safer flavoring. I’d love to hear how they come out if you try it!

  9. hazeleyes says:

    Judy, isn’t almond flavoring nothing but benzaldelyde? I believe that is simply a lab-made chemical, though I may be wrong. And I believe that what we call “almond” flavoring is really the natural flavor of bitter almonds (peach pits, plum pits, apricot pits), not the flavor of almonds. I would like to know what the allergen is in almonds. Can’t find the info.

  10. Hi Hazeleyes! It depends on the extract you buy. Some is truly almond oil, though it is generally “bitter almonds” not the type you buy to eat. I’ve heard, though don’t know if it’s true, that some manufacturers use stone fruit pits, and yes, some of the cheaper types may simply be lab produced flavoring. The only way to know for sure is to read labels and/or ask the actual manufacturer. GF cooks should also beware, some almond extract is produced in non-GF factories and may share equipment with wheat containing products.

  11. I wonder if almond extract could be substituted for vanilla, and xanthum gum substituted by flax seed meal?

  12. Hi Anna, The vanilla would work fine. The flax might work, but you’d have to experiment with the amount needed to help bind the ingredients versus needing additional moisture. Good luck and let me know how it goes.

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