Buckwheat cookies, crunchy on the outside and soft on the inside for a delicious and healthy breakfast. These cookies are not only naturally gluten-free but also lactose-free and very easy to make. The main ingredients of these cookies are buckwheat flakes, almond flour and dark chocolate chips that, together with eggs and oil, will form these delicious treats that I flavored with ground cinnamon.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups buckwheat (gluten-free flakes)
- 1/2 cup almond flour (gluten-free)
- 1/4 cup sunflower oil
- 1/4 cup brown sugar
- 1 tsp cream of tartar
- 1 pinch salt
- 1 egg
- 1/4 cup dark chocolate chips (gluten-free)
- 1 pinch ground cinnamon
Tools
- 1 Bowl
- 1 Baking Tray
- 1 Whisk
Steps
In a bowl, combine the egg, sugar, salt, and oil. Mix well with a whisk then add the almond flour, buckwheat flakes, cinnamon, and dark chocolate chips. Knead well with your hands.
Line a baking tray with parchment paper and preheat the oven to 356°F. Form balls of dough and place them on the tray. With wet hands, press the balls to form the cookies.
Bake for about 15 minutes. Remove from the oven and wait for the cookies to cool. They will tend to crumble when hot, but they will be perfect once cooled. Almond flour can be replaced with whole almonds and blended.
WARNING: Check the Italian Celiac Association’s guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
Store in a container for 10 days.
Almond flour can be replaced with whole almonds and blended.
Almond flour can be replaced with whole almonds and blended.
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