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.
Enjoy!
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.
