The perfect Christmas treat – gluten-free cookies made with wholesome ingredients and reduced sugar content.
These Christmas buckwheat cookies are a delightful surprise! Imagine a cookie with a satisfying crunch on the outside, a soft, slightly chewy middle, and an explosion of rich flavours – that’s what these treats deliver.
These Christmas buckwheat cookies are a more nutritious alternative to classic shortbread cookies made with gluten-free buckwheat flour, coconut oil, almond butter, coconut sugar and chia seeds.
They have a better ratio of saturated to unsaturated fat thanks to the addition of almonds. Also, they have less sugar than most recipes alike call for.
Even though I labelled them as Christmas cookies, these gluten-free treats are not just reserved for the festive season!
Whether it’s a cosy winter evening by the fireplace, a special birthday celebration, or simply a moment when your sweet tooth calls. These buckwheat cookies are your go-to recipe.
I like to keep it simple by dusting these buckwheat cookies with xylitol, but feel free to get creative! Try dipping them in chocolate, making sandwich versions, or even crafting Linzer cookies filled with homemade jam.
Use this recipe as a starting point, and let your imagination run wild!
BUCKWHEAT COOKIES INGREDIENTS
Whole Buckwheat Flour: This type of buckwheat flour is made by milling whole buckwheat groats.
Whole buckwheat flour is an excellent addition to your baking arsenal, as it is rich in antioxidants, fibre, and certain vitamins and minerals. Plus, it is gluten-free.
It has a pleasant nutty flavour and gives baked goods a beautiful darker colour.
Virgin Coconut oil: You will generally find unrefined and refined coconut oil. The most natural form of coconut oil is unrefined or virgin coconut oil, obtained from fresh coconut meat and processed naturally without chemicals or heat.
On the other hand, refined coconut oil is extracted from dried coconut meat. It goes through a series of chemical processes that lower its nutritional value.
Almond butter: I used almond butter made from 100% roasted almonds with no added salt. Almond butter made from roasted almonds is more digestible and richer in flavour than the one made from unroasted ones.
Coconut sugar: Coconut sugar is the dehydrated sap of the coconut palm. You will find it in well-equipped grocery or “healthy” stores. Swap it for xylitol or table sugar if you don’t have it.
Coconut sugar has a small amount of minerals, antioxidants and fibre. It also causes a slightly smaller increase in blood sugar compared to regular table sugar.
Still, like regular sugar, it should be consumed moderately as part of a well-balanced diet.
Chia seeds: When combined with water, chia seeds gelatinise and become a chia egg, a vegan replacement for eggs. I love to use chia seeds because they also give a pleasant crunch when you bite into these buckwheat cookies.
Instead of chia seeds, go with flax seeds.
Baking powder: Baking powder makes these gluten-free cookies lighter and looser in texture.
HOW TO MAKE BUCKWHEAT COOKIES
Preheat the oven to 160 °C or 320 °F.
1. Make a chia egg
Make a chia egg by combining whole chia seeds with warm water. Let them soak for 10-15 minutes, stirring once in between. After this time, you’ll notice the chia seeds have swollen, forming a gel-like mixture – that’s your chia egg!
2. Combine the dry ingredients
Mix whole buckwheat flour, almond flour, baking powder, and salt in a separate bowl until evenly distributed.
3. Combine the wet ingredients
Gently melt the coconut oil on low heat, ensuring it doesn’t boil. Once melted, remove it from the heat. Leave it to cool down.
Combine the melted coconut oil, coconut sugar, almond butter, and chia egg in the stand mixer cup. Mix for a few seconds until everything is evenly combined.
For these Christmas gluten-free cookies, I’m using a stand mixer, but a bowl, whisk, and spatula will do the trick if you don’t have one.
4. Combine the dry with the wet ingredients
Little by little, add the dry ingredients to the wet ones. Even after thoroughly mixing, you may notice that the dough is still slightly crumbly and doesn’t bind perfectly.
Add the cold water. Add cold water to the mix to help the dough come together. Give it another few seconds of mixing to ensure the water is fully incorporated.
Take the dough out of the stand mixer bowl with the help of a spatula and roll it tightly in cling film. Flatten it a bit, making it easier to roll out later. You’re on your way to delicious Christmas cookies!
5. Chill the dough
Leave the dough to rest in the fridge for at least an hour.
This allows the coconut oil to solidify and the flavours to meld. The result? Cookies with a superior texture and taste.
6. Cut the buckwheat cookies
Once the dough has chilled and firmed up, take it out of the fridge and place it between two sheets of baking paper.
Optionally, divide the dough in half, leaving one portion in the fridge until you’re ready to roll it out. This makes handling the dough easier.
Roll the dough to a thickness of 0.5 cm. Using your favourite cookie cutter, cut out the cookies and transfer them to a baking tray lined with baking paper.
Place any remaining dough back in the fridge to firm up. Once chilled, repeat the process until you’ve used up all the dough.
It’s crucial to work swiftly – the warmer the dough, the softer it becomes, making it more challenging to cut into desired shapes.
7. Bake the cookies
Bake the buckwheat cookies at 160 °C for 15-20 minutes or until the edges turn slightly golden. Remove them from the oven and let them cool on the baking tray. While hot, the cookies will be soft, but they will firm up as they cool down.
This recipe yields approximately 30 cookies.
