This shortbread-like recipe uses buckwheat flour—a legume rather than a grain–but still manages to bring home the cookie while providing about three grams each of protein and MCT’s per cookie.

Buckwheat Cookies with Kidsweet™

Buckwheat Cookies

Really? A sugar-free, wheat-free, dairy-free cookie that's got a snap, a crunch, and a bit of sweet? Pull up a glass of nut milk and enjoy something out of the ordinary.
Course Dessert
Servings 12 cookies


  • 1 1/2 c buckwheat flour
  • 1/2 c coconut oil chilled if necessary to be solid
  • 4 tablespoons Kidsweet™ available at
  • dash of salt
  • dash of baking soda
  • 1/2 t vanilla extract
  • 1/3 c water


  • preheat oven to 350°F
  • cream the Kidsweet™ into the coconut oil
  • add the salt and soda, mix thoroughly
  • add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
  • add the vanilla extract and water.
  • chill in refrigerator for 20 minutes.
  • form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
  • bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.
Keyword dairy-free, desserts, sugar-free, wheat-free