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.
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.
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.
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.
Song of the day: “Drops of jupiter” by Train.
I’m back home.Print
- 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
- Preheat the oven to 180° C and line a baking sheet with parchment paper.
- In the bowl of an electric mixer beat well the egg, oil and honey, until the mixture is light and fluffy.
- Sift the flour, potato starch and cardamom and slowly add it to the egg mixture until it well combined and still slightly soft.
- Transfer the dough on a floured surface and roll it out with rolling pin until the desired thickness (thinner for more crunchy cookies)
- Cut your cookies in the shapes of your choice.
- Brush the surface of the cookies with a little water and sugar dissolved in it, then sprinkle with brown sugar.
- Bake in the preheated oven and cook for about 10-12 minutes, or until golden brown.
- 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
- Accendete il forno a 180°C e foderate la placca rettangolare con carta da forno.
- Mettete in una bacinella l’uovo, l’olio e il miele, sbattete bene con delle fruste elettriche finchè il composto non risulterà bello “spumoso”
- Setacciate la farina, la fecola e il cardamomo e pian piano aggiungete all’impasto liquido finchè non diventerà tutto compatto e leggermente morbido.
- Trasferite l’impasto su un piano infarinato e stendete con il mattarello fino alla sottigliezza desiderata.
- Tagliate i vostri biscotti nelle forme che preferite.
- Spennellate la superficie dei biscotti con un pò di acqua e zucchero (precedentemente sciolto) e spolverate con lo zucchero di canna.
- Mettete in forno già caldo e fate cuocere per circa 10 minuti, o fino a doratura.
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.