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Blog Buckwheat Cookies

Blog Buckwheat Cookies

Buckwheat may be barely a blip on the U.S. culinary radar but around the world it's eaten as groats (kasha), in noodles (soba), and in crepes and blini. Although it's ground into flour, buckwheat isn't a grain; it's related to rhubarb, not wheat. But despite its imposter status, buckwheat has a lot to offer baked goods in terms of nutrition and flavor. Buckwheat is rich in iron, zinc, and selenium as well as protein and fiber. In addition, buckwheat contains a substance called rutin, which strengthens capillaries.

As a non-grain, buckwheat doesn't contain any gluten, but while this may be a problem for some baked goods, it's an asset when it comes to cookie making. The dough can be rolled and re-rolled without becoming tough and cookies made with buckwheat flour stay tender and moist. This week's recipe pairs hearty buckwheat flour with the mellow flavor of honey and rich walnuts, for a simple, flavorful, and wholesome cookie. An easy honey glaze adds the finishing touch.

My favorite shapes for Buckwheat-Honey Cookies are the Loon cookie cutter, the Horseshoe cookie cutter, and the Duck cookie cutter.

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