Buckwheat Flour Cookies

Buckwheat Flour Cookies

If you replace the brown sugar with beet sugar or maple syrup, you have macrobiotic cookies. These are best eaten the day after baking.


Buckwheat flour (coarsely ground)
150 g
Whole wheat cake flour
50 g
Spelt flour
100 g
Brown cane sugar (powdered)
50 g
1/2 teaspoon (2 g)
3 tablespoons
Sesame oil
40 g
Canola oil
40 g


1. In the order listed, measure out all the ingredients from the buckwheat flour to the salt, and sift into a bowl.
2. Add the oil and water, and knead briskly to form into a dough. When fully mixed, roll the dough out with a rolling pin, and cut it into portions.
3. Place the portions of dough on a baking tray, and pierce holes in the surface. Bake for 20 minutes at 180℃.
4. The cookie on the left was made with finely ground buckwheat flour, and the one on the right with coarsely ground buckwheat flour. If you are using finely ground buckwheat, add an extra tablespoon of water.

Story Behind this Recipe

I like buckwheat flour, so I tried making some cookies with it.