Simple Buckwheat Cookies (Free of Dairy, Gluten & Refined Sugar)

Buckwheat isn’t just a character from the legendary “Little Rascals” gang (O-TAY!)…it’s also a gluten-free seed that makes amazing baked goods like bread, donuts and cookies!

Though it’s often classified as a “grain,” buckwheat is actually a seed…and it’s bursting with health benefits! For example:

  • Buckwheat is loaded with phenolic compounds, flavonoids and antioxidants that squelch free radicals in the body, improve cellular health and help fight serious diseases like cancer.
  • Buckwheat is high in plant-based protein that is very easy to digest.
  • Buckwheat helps improve heart health by naturally lowering cholesterol and stabilizing blood pressure.
  • Buckwheat is high in fiber that is very filling and improves digestion to help keep things moving in the bathroom.
  • Buckwheat has been shown to protect DNA from damage and lower inflammation in the body.
  • Buckwheat supplies important vitamins and minerals like manganese, magnesium, phosphorus, niacin, zinc, iron, vitamin B6 and folate.
  • Buckwheat helps balance blood sugar and fights insulin resistance, which can help prevent diabetes.

To make this simple cookie recipe, you’ll need to use buckwheat that’s been ground into flour.

HEADS UP: Pre-made buckwheat flours can vary drastically in flavor. Those that are darker in color (like a blue-ish gray) can taste a little bitter. I personally enjoy the flavor, but it might be a little “strong” for some.

If you want to guarantee a milder flavor, you can buy organic buckwheat groats and ground them into a flour yourself using a high-speed blender or food processor.

Ready for the delicious cookie recipe? Let’s dig in!



~ Makes 12 Medium Cookies ~

Organic Ingredients:

  • 1 cup of buckwheat flour (ground buckwheat groats)
  • 1/4 cup of pure maple syrup
  • 1/4 cup of unsweetened applesauce
  • 1/4 cup of extra virgin coconut oil
  • 1/2 teaspoon of fine Himalayan pink salt
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of raw unfiltered apple cider vinegar
  • Optional add-ins: berries, nuts, raisins or dairy-free chocolate chips.

NOTE: If you don’t have unsweetened applesauce on-hand, you can omit it and increase the coconut oil from 1/4 cup to 1/2 cup.

Loving Preparation:

  1. Preheat the oven to 350 degrees F and line a large baking sheet with unbleached parchment paper.
  2. In a large mixing bowl, combine all the ingredients EXCEPT the apple cider vinegar. Then, add the apple cider vinegar and mix everything well. The vinegar will cause a reaction with the baking soda to make the cookies rise a bit.
  3. Fold in any optional add-ins, then use a tablespoon to scoop the dough into 12 mounds spaced evenly apart on the lined baking sheet. Use your fingers to flatten the mounds into cookies.
  4. Bake until the edges are firm, about 10 minutes. Let the cookies cool for at least 10 minutes before digging in. Store any leftovers in an airtight container for up to a week. (I keep mine in the fridge to ensure freshness.)

Don’t be alarmed if your cookies look like little hamburger patties as pictured below – LOL! I assure you they taste like delightful cookies with just the right amount of sweetness.

I love to enjoy them for breakfast with a cup of my favorite coffee. They’re also great for grabbing on the go when you need something filling to eat on the road.


Cheers to enjoying plant-based cookies that are loaded with nutritional goodness!

With love and gratitude,


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