Flourless Buckwheat Cookies Recipe - (Gluten Free)

I just like buckwheat cookies, so I made buckwheat cookies. Now you can make buckwheat cookies!

In France, these are a common treat, and are sometimes called Galettes de Sarrasin. They key is high-quality butter (get that 82% fat if you can) and eggs!

E • N • J • O • Y

Gluten Free Buckwheat (or Sarrasin) Cookies Recipe - Get these babies done in under 15 minutes!

The Recipe

Time allotment

Prep Time: 10-15 minutes

Cooking time: 10-12 minutes

Total Time: <30 minutes

Yield: 20-24 cookies

Cooking Utensils

One bowl
Spatula
Whisk - OR - Handheld / Upright Mixer
Measuring cups
Measuring spoons

Ingredients

3/4 cup (185g) salted butter
1 cup (200g) granulated sugar
1 egg
1-2 tsp vanilla
2 cups (300g) buckwheat flour
1 tsp salt

Instructions

Pre-heat oven at 350°F (180°C)
In a bowl, cream together 3/4 cup (185g) salted butter, 1 cup (200g) granulated sugar, and 1-2 tsp vanilla extract
Mix in 1 egg
Add 2 cups (300g) buckwheat flour, and 1 tsp salt
Mix all of the ingredients together
(Optional, yet recommended) Wrap the mixture in clingfilm/ eco-friendly beeswax wrap and let sit in the fridge for 30 minutes
Line a baking pan with either parchment paper - OR - cooking spray
Form one-inch wide balls of dough, and place evenly on pan
With a spatula or the flat bottom of a cup, gently press down on the dough to form flat disks (picture for reference below)
Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes
Allow the biscuits to cool for a minimum of 15 minutes before consumption
Enjoy!