Buckwheat Cookies
Low glycemic index. Recipe by hand, with a stand mixer, or with the Bimby.
These buckwheat cookies are rustic, simple, wholesome, and have a low glycemic index.
They are easy to prepare in a bowl or with the Bimby or other stand mixer.
We can prepare these shortbread cookies for breakfast or a snack for the whole family.
The buckwheat cookies require easily available ingredients from any supermarket
Thought for you:
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: About 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 90.53 (Kcal)
- Carbohydrates 15.83 (g) of which sugars 0.23 (g)
- Proteins 1.83 (g)
- Fat 5.83 (g) of which saturated 0.91 (g)of which unsaturated 4.72 (g)
- Fibers 1.07 (g)
- Sodium 6.07 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 cup buckwheat flour
- 1 cup oat flour (or FiberPasta flour)
- 1 egg
- 5 oz erythritol
- 0.5 cup vegetable oil (or 1/2 cup coconut butter)
- 1 lemon zest (grated)
- 1 tsp baking powder
Buckwheat Cookies
Tools
What we need to make
- 1 Bowl
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Cookie Cutter
Steps
To prepare
we must first sift the dry ingredients: FiberPasta flour or oat flour, buckwheat flour, and baking powder into a bowl
Mix in a bowl or with the stand mixer, one egg, erythritol or another sweetener you prefer, vegetable oil, and the grated lemon zest
Add the previously sifted FiberPasta flour or oat flour, buckwheat flour, and baking powder, and mix again to obtain a homogeneous and workable dough.
a homogeneous and workable dough.
Then let the dough rest wrapped in plastic wrap for at least half an hour or more in the fridge.
Place the lemon peel in the bowl and chop for 10 seconds at speed 10. Gather with a spatula and then add an egg, erythritol or another sweetener you want to use, vegetable oil, and the grated lemon zest: Mix for 3 minutes at speed 3.
Gather with a spatula and add the previously sifted FiberPasta flour or oat flour, buckwheat flour, and baking powder, and mix again for 4 minutes at speed 2, or until you obtain a homogeneous and workable dough.
Transfer the mixture onto a pastry board and compact it with your hands.
Then let the dough rest wrapped in plastic wrap for at least half an hour or more in the fridge.
After the resting time, use a rolling pin to roll out the dough to a thickness of about 1/8 inch
Now comes the best part: with a heart-shaped cutter or even a cookie cutter or the bottom of a glass, create the cookies, dusting the shape each time with flour.
Preheat the static oven to 338°F
Lay a sheet of parchment paper on a baking sheet or tray and place the cookies as you cut them, then bake for 10/15 minutes.
As soon as the buckwheat cookies are baked, take them out of the oven and let them cool.
Buckwheat Cookies
Advice: Buckwheat flour cookies are great for breakfast, to dip in milk or coffee, but also in a bowl of our favorite yogurt.
The main advice for recipes like these is to pay attention to the baking times. Ten minutes or a little more is enough: do not leave them in the oven too long, otherwise they will harden
Storage:
Buckwheat cookies without butter are best enjoyed fresh.
Since the recipe and baking are quick, we recommend preparing them in the right measure. If we don’t eat them all immediately, store them in a food bag or a tin container
FAQ (Questions and Answers)
Buckwheat Cookies
How can I enrich them?
If we want to make the buckwheat cookies more indulgent, we can add a handful of chocolate chips. Dried fruit in pieces is also a great addition: use chopped walnuts, chopped or crushed hazelnuts, almond flakes, or whatever you like best.
