Breakfast and Brunch, Cookies, Food, Gluten-free

Buckwheat Cardamom Cookies

Nicoletta April 26, 2016

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Quick, easy, gluten-free, dairy-free and butterless cookies made with buckwheat flour, spiced with cardamom and sweetened with honey. Light and nutritious, perfect in the morning with your cup of coffee, or when a sweet craving hits. 

Buckwheat cardamom cookies

Two flights and almost 24 hours travelling brought me back to Canada and to my husband, not empty handed as my luggage was full of products and my recipe book stil lingering with a few recipes done in Rome and also great new ideas for up and coming posts.



Two days prior I was in my Roman kitchen creating these Buckwheat Cardamom Cookies. I love their unsophisticated look and the flavor… I wish I could hand one to you and let you taste the fragrant, rustic, chewy and crunchy texture.  So unexpected, so good!

Of course they’re no chocolate chip cookies, or shortbread; no decadent indulgence here. They are just cute, gluten-free cookies, that still hold some flavor while being the healthiest cookie possible. Buckwheat flour has a very high nutritional value, a rich and nutty flavor, it is a good source of vitamins, antioxidant and soluble dietary fibre. The variety I used here is the organic, dark buckweat that still contains bits of the dark buckwheat hull and has a much more pronounced, earthy flavor and darker color.  I am not new to this kind of simple, healthy cookies. Some time ago I had baked some cookies with chickpea and coconut flour that were equally good in satisfying your sweet craving, while maintaining some nutritional value and keeping your calories intake under control.

Let’s make these Buckwheat Cookies.

I needed to use the buckwheat flour that was sitting in my pantry before I left for Edmonton. I had already used it for a buckwheat, apple and cardamom cake that was really good but did not make it into a post due to bad pictures taken with very low natural light conditions. I’ll be more than happy to make it again and share my recipe with you, once I’m settled back in Edmonton. The problem with buckwheat flour is that its dark color and rough texture look a little unappealing and the pictures might just enhance that. I tried to do my best, here.

Buckwheat cardamom cookies

To partner with buckwheat flour there are: few tablespoons of a raw, organic honey, a hint of cardamom, an egg, some peanut oil, and some potato starch, that I like because it lends a light, fluffy texture to baked goods.

I tried to roll the dough as thin as possible for a more crunchy cookie, you feel free to roll it to the thickness you prefer. I cut the cookie with a ridged cutter and then I stamped it with a “homemade” cookie stamp, a gift from my dear cousin. Then I brushed some sugar dissolved in water on the top and finished with a sprinkling of raw cane sugar. It would have looked nicer with a crystallized sugar topping, but that is what I had, so let’s make do.

Buckwheat cardamom cookies

First bite and the spiciness of the cardamom tickles your toungue, then you taste the nuttiness of the buckwheat and even after eating the cookies you find yourself still enjoying the fibresness of the husk, an experience similar to eating popcorn. The sugary top reminds you that this is still a cookie and not a supreme health bar, lol.

Buckwheat cardamom cookies


Song of the day: “Drops of jupiter” by Train.

I’m back home.

Buckwheat cardamom cookies

Buckwheat Cardamom Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18 small size cookies 1x


  • 150 g buckwheat flour
  • 60 g potato starch
  • 1/2 tsp cardamom
  • 3 Tbsp organic honey
  • 3 Tbsp peanut oil (or any other vegetable oil)
  • 1 organic free range egg
  • water and brown sugar for coating before baking


  1. Preheat the oven to 180° C and line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer beat well the egg, oil and honey, until the mixture is light and fluffy.
  3. Sift the flour, potato starch and cardamom and slowly add it to the egg mixture until it well combined and still slightly soft.
  4. Transfer the dough on a floured surface and roll it out with rolling pin until the desired thickness (thinner for more crunchy cookies)
  5. Cut your cookies in the shapes of your choice.
  6. Brush the surface of the cookies with a little water and sugar dissolved in it, then sprinkle with brown sugar.
  7. Bake in the preheated oven and cook for about 10-12 minutes, or until golden brown.
Buckwheat cardamom cookies

Biscotti al grano saraceno e cardamomo

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18 biscotti 1x


  • 150 g farina di grano saraceno
  • 60 g fecola di patate
  • 1/2 cucchiaino cardamomo
  • 3 cucchiai di miele
  • 3 cucchiai di olio di arachide
  • 1 uovo
  • acqua e zucchero di canna per guarnire


  1. Accendete il forno a 180°C e foderate la placca rettangolare con carta da forno.
  2. Mettete in una bacinella l’uovo, l’olio e il miele, sbattete bene con delle fruste elettriche finchè il composto non risulterà bello “spumoso”
  3. Setacciate la farina, la fecola e il cardamomo e pian piano aggiungete all’impasto liquido finchè non diventerà tutto compatto e leggermente morbido.
  4. Trasferite l’impasto su un piano infarinato e stendete con il mattarello fino alla sottigliezza desiderata.
  5. Tagliate i vostri biscotti nelle forme che preferite.
  6. Spennellate la superficie dei biscotti con un pò di acqua e zucchero (precedentemente sciolto) e spolverate con lo zucchero di canna.
  7. Mettete in forno già caldo e fate cuocere per circa 10 minuti, o fino a doratura.

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  • Avatar
    Reply annie@ciaochowbambina April 28, 2016 at 8:35 am

    Goodness, this would be perfect with my morning cup of coffee… Actually, I’m on my second cup and I’m starting to have a hankering for exactly what you’re offering. Nothing decadent, just slightly sweet, crunchy and healthy… Would love to share in cookies and coffee with you, my friend!

    • Nicoletta
      Reply Nicoletta April 28, 2016 at 12:03 pm

      Thank you Annie! I brought them to work and me and my coworker we chowed down on them one after the other. They’re slightly sweet, but with such a great flavor! I’d love to share them over a coffee with you!

  • Avatar
    Reply Sean May 1, 2016 at 2:57 pm

    You know, there are a lot of cookie recipes out there, and it takes something special for me to sit up and notice. Fortunately you guys have managed (once again) to put an awful lot of ‘special’ into one post.

    First of all – I adore the look of these cookies. They’re simply perfect, and the home made stamp is wonderful. Secondly, buckwheat! It’s one of those ingredients I always like, but I’m always at a loss for something new to do with it. And the cardamom sounds absolutely wonderful, especially against the earthiness of the buckwheat. Amazing job.

    • Nicoletta
      Reply Nicoletta May 1, 2016 at 8:07 pm

      Thank you so much Sean, they’re not the usual cookies, I know 🙂 . But they’re good while being good for you (of course in moderation 😉 ). I was so happy when my cousin gave me that stamp!

  • Avatar
    Reply Dr. Kimberley @HealthyLifeRedesign May 1, 2016 at 9:34 pm

    Cardamom is the best, and gluten-free is the way to go! I love the presentation using the stamp! Very stylish and they look great!

    • Nicoletta
      Reply Nicoletta May 2, 2016 at 6:58 am

      You’re right, we feel so much better when we reduced our gluten intake! Buckwheat is such a great flour to work with, and cardamom is really a super spice! Thank you so much for your comment!

  • Avatar
    Reply Lillian T May 1, 2016 at 9:38 pm

    We definitely have quite a bit of buckwheat flour around as my hubby has been experimenting with making his own buckwheat noodles!

    This would definitely be a great way to use up some of that flour! I just so happen to have the same stamp too so it is perfect! 🙂

    • Nicoletta
      Reply Nicoletta May 2, 2016 at 7:01 am

      Love buckwheat noodles! Thanks for your comment and hope you like the cookies!

  • Avatar
    Reply Maria May 4, 2016 at 3:57 pm

    The only food I’ve made with buckwheat is pancakes. Can’t wait to try these cookies! Thanks for sharing 🙂

    • Nicoletta
      Reply Nicoletta May 5, 2016 at 1:13 pm

      Thank you so much, Maria! I’ve never made buckwheat pancakes, so I guess I am going to try those soon 🙂 .

  • Avatar
    Reply Janice May 4, 2016 at 4:35 pm

    I bet buckwheat and cardamom are a magical combination. And I love that stamp! I’ve been eyeing stamps like that online and in stores, longingly 😉

    • Nicoletta
      Reply Nicoletta May 5, 2016 at 1:16 pm

      Janice, thank you so much! Yes, buckwheat and cardamom is a lovely combination of flavors. I was eyeing those stamps, too, and then I just received one as a present 🙂 .

  • Avatar
    Reply Katrin June 13, 2016 at 11:52 am

    How pretty are these! You guys could open a shop! I will definitely try these – I had a go at cookies with buckwheat some time ago, with terrible results. Feeling inspired to get the old buckwheat flour back out again now xx

    • Nicoletta
      Reply Nicoletta June 13, 2016 at 4:14 pm

      Thank you so much Katrin! They’re definitely something else from regular cookies but certainly a revelation 😊.

  • Avatar
    Reply Patricia @ Grab a Plate June 16, 2016 at 2:09 pm

    These look and sound awesome! I’ve never baked with buckwheat before and cannot wait to try these! I pinned this and your chickpea coconut cookies — wonderful sounding recipes!

    • Nicoletta
      Reply Nicoletta June 17, 2016 at 10:50 am

      Hello Patricia! Thanks for stopping by and leaving your lovely comment! Glad you like these cookies. Both the buckwheat and the chickpea are healthier version of cookies, but still flavorful and able to satisfy sweet cravings. If you’re new to buckwheat try to get the lighter buckwheat flour that has less of an earthy flavor and no hulls. Let me know how you like it!

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