Easy Buckwheat cookies (Vegan, Gluten-free, Grain-free)

Make these easy and healthy buckwheat cookies flavored with chocolate and ginger, and enjoy it guilt-free. These vegan and gluten-free cookies recipe is a keeper, and even kids can make them.

Main Ingredients

Buckwheat flour: I used storebought buckwheat flour to make these cookies. You can make buckwheat flour at home easily if you have whole buckwheat grouts. Take the buckwheat grouts in a blender or Nutri Bullet and pulse it for a few minutes until you get flour. Then sift the flour and use it to make these cookies.

Sweetener: I used brown sugar to make these buckwheat chocolate cookies. You could use coconut sugar, palm sugar, unrefined cane sugar to make these cookies. However, I haven't tested the recipe with liquid sweeteners like maple syrup or agave.

Buttermilk: I used coconut yogurt in this recipe. You can use any plant-based buttermilk or regular buttermilk to make this recipe. Make sure that its consistency is watery.

Instructions

• Preheat the oven to 180 degrees C.
• While the oven is heating up, take flax seed powder, brown sugar, salt, coconut oil, coconut buttermilk into a mixing bowl and mix everything well.

• To this mixture, now add water or milk and whisk it well. Keep this wet mixture aside.

• Take a sieve, add buckwheat flour to it.

• Then add cacao powder, baking soda, and dry ginger powder.

• Sift and mix everything well so that all ingredients are combined well.

• Now add sifted flour mixture to the wet mixture in 3 parts and prepare cookie batter.

• The batter will be a little runny and pouring consistency.

• Line a baking sheet and pour a tablespoon of batter on it the baking sheet. This batter spreads a little bit, so make sure to leave some gaps between the cookies. 

• Keep the baking tray in the middle rack of the oven and bake the cookies for 12 minutes at 180 degrees C.
• Different ovens behave differently, so it's good to look at the cookies at around 10 minutes of baking time to avoid burning the cookies.
• Once done, take the baking tray out of the open and let the cookies cool down a bit.

• Store the cooled cookies in an airtight jar and enjoy them with a glass of milk or as they are.

Recipe Notes & Variations

• You can use butter or any neutral-flavored oil to make these cookies. If you are using butter, then the recipe will not be vegan.
• I have used coconut buttermilk to make these vegan buckwheat cookies. If you do not mind the recipe to be vegan, you can use regular buttermilk.
• Instead of water, you can use milk or any plant-based milk to make these. I sometimes add homemade coconut milk as well to make these cookies.
• If you don't like ginger flavor, use vanilla bean powder or cinnamon powder for flavoring these cookies.
• Coconut sugar is a suitable replacement for brown sugar. You can use raw cane sugar as well.

Storage

These cookies store well at room temperature for about two weeks. However, cookies might become soft if kept in the open air. So store the cookies in an airtight container.

Once you prepare the cookies batter, you have to make the cookies immediately. We cannot store cookie batter in the fridge or refrigerator.

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Recipe