Have you ever tasted buckwheat cookies? If you haven’t tried them yet, this is the perfect opportunity to do so.
This recipe of mine will give you crispy cookies that are really tasty. Do you believe me if I tell you they resemble the shortbread of baci di dama?
When I let my mom and dad taste them, they thought they were butter cookies, they were captivated by the crispness and taste. You should know that when I create new recipes, before writing them on the blog, in addition to testing their goodness myself, I always ask for the opinion of my parents and in-laws.
They are happy to be tasters and I am even happier because they help me understand if the result is really what I expect, so I can share my recipe with others as well.
Having said that, I would love for you to remake them and give me your opinion, because we adore them and I am almost sure to leave you a delicious little recipe that will win you over.
If you love less refined flours, I’ll leave you some other selected recipes below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to make buckwheat cookies
- 1 egg (preferably medium-large)
- 1/4 cup sugar
- 1 packet vanillin
- 1 1/4 tsp baking powder
- 1 pinch fine salt
- 1/4 cup vegetable oil (corn or sunflower)
- 2/3 cup rice flour
- 1 tsp almond extract
- 1 1/4 cups buckwheat flour
Tools
- 1 Bowl
- Parchment paper
- 1 Fork
- 1 Baking sheet
- 1 Work surface
- 1 Rolling pin
- 1 Cookie cutter
Steps
In a bowl break the egg, add the sugar, a pinch of salt, the vanillin, the teaspoon of almond extract, the sifted baking powder and start mixing with a whisk or fork.
Also add the oil and continue mixing. Now let’s add the dry ingredients. The rice flour and then the buckwheat flour.
When it is no longer possible to mix the dough with utensils, start doing it with your hands.
The buckwheat flour may vary a little in quantity compared to what is indicated. Depending on the absorption of liquids, it might require 135g or 145g instead of my indicated 140g, the important thing is to achieve a compact, non-sticky but soft dough.
Place the dough on a floured work surface and roll it out, not too thin, with a rolling pin. Use round cookie cutters or a glass to cut out the cookies.
I decorated some of the cookies by poking them on the surface with the fork tines, and others I flattened with the tines.
Bake at 356°F in a preheated static oven for 12 minutes.
Each of you should adjust based on your oven’s power, with mine, 12 minutes is the perfect baking time. If you think of leaving them for another minute, it’s okay, but not too many, otherwise they will harden, compromising the good outcome.
I can only wish you bon appétit with these delicious cookies suitable for everyone and any time of the day.
Tips and Storage for Buckwheat Cookies
To make about 20 cookies I used a round cookie cutter with a diameter of approximately 2 1/3 inches. If you prefer, you can shape your cookies differently.
If you manage not to finish them all, 😉 the cookies can be kept for a few days in an airtight glass or tin cookie jar.
FAQ (Questions and Answers)
Are you ready to enjoy buckwheat cookies?
Try them; you won’t regret it. Buckwheat flour will become a staple in your pantry.
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