Buckwheat Cookies

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


  • 1 1/2 c buckwheat flour

  • 1/2 c coconut oil (chilled if necessary to be solid)

  • 4 tablespoons Kidsweet™

  • dash of salt

  • dash of baking soda

  • 1/2 t vanilla extract

  • 1/3 c water


  1. preheat oven to 350°F

  2. cream the Kidsweet into the coconut oil

  3. add the salt and soda, mix thoroughly

  4. add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.

  5. add the vanilla extract and water.

  6. chill in refrigerator for 20 minutes.

  7. form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.

  8. bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.

  9. makes 1 dozen cookies

tags: Sugar free, Wheat free, Desserts,