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GF Buckwheat Oat Cookies


I spotted these cookies by Il Cucchiaio d’Argento (The Silver Spoon) on their instagram and immediately added them to my list.  Made with a combination of buckwheat flour, oats, and a little almond flour, they pack a lot of flavor, and you definitely won’t miss the gluten.


In Italy, eating cookies for breakfast is pretty common, though I imagine many adults opt for something a little more wholesome, like whole grain or digestive biscuits. As a lover of sweet breakfasts, something like this is definitely up my ally. You can also enjoy these as an afternoon snack with a cup of tea, and I imagine they would be great in a packed lunch for kids.



  • 2 cups (175 g) of rolled oats

  • 1 cup (120 g) of buckwheat flour

  • 1/4 cup (50 g) of granulated sugar

  • 1/2 cup (100 g) brown sugar

  • ½ teaspoon of baking soda

  • 8 tablespoons of melted butter

  • 1 egg

  • ½ tablespoon vanilla bean paste (or vanilla extract)

  • 1/3 cup (70 g) of dark chocolate chips

  • 1/4 cup (20 g) almond flour or finely ground almonds

  • 1 pinch of salt

Step 1: Make the dough

Combine dry ingredients in a large bowl.  Add melted butter, egg, and vanilla bean paste, and mix everything together (mixing by hand is the easiest way to go for these, as it doesn’t require much effort to bring it all together)


Step 2: Shape the cookies


Line a baking sheet with parchment paper.  Shape the cookies by hand into ping pong-sized balls, and space them out on the baking sheet.


Step 3: Refrigerate the dough

Refrigerate the unbaked cookies for at least 30 minutes. This method, known as “ripening” the cookie dough, allows the butter to solidify, preventing the cookies from spreading too much when baking, and also allows the flour to fully hydrate and absorb the eggs.

Step 4: Bake and enjoy

Bake at 350 degrees for 12-13 minutes. Once they come out of the oven, you can gently press on them with the back of a spoon to flatten them out a little.  They will appear very crumbly when right out of the oven, but once they cool down, they will hold together.


Let them cool completely before removing from the pan, and then enjoy!  

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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard

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