My mother-in-law would like to ask if anyone has a recipe for buckwheat cookies, not pancakes. She used to have this when she was young. Thanks
Hi Aline,
I don’t know what your looking for but heres one i will look and see if i can find anything else.
BUCKWHEAT PUMPKIN CHIP COOKIES
1/2 cup oil
1 cup canned pumpkin
1 egg, beaten
1 cup white sugar
2 teaspoons baking powder
2 cups sifted flour
1/2 cup buckwheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon milk
1 teaspoon vanilla
1 cup chocolate chips
1/2 teaspoon chopped nuts
Combine pumpkin, sugar, oil and egg. Mix together flours, baking powder,
cinnamon and salt. Add to pumpkin alternately with soda which has been
dissolved in the milk. Add vanilla, nuts and chips.
Drop by teaspoonful onto a greased cookie sheet. Bake 10-12 minutes at 375
degrees.
Thanks Sky! I will pass this recipe on to her. I’ve tried searching for a cookie recipe on the Net, but to no avail. Thanks again! 
Hi Aline,
Here are few more recipes hopefully this is what your looking for
Sky
No Bake Chocolate Buckwheat Cookies
Ingredients:
2 cups sugar
1/3 cup cocoa
1/2 cup milk substitute
1/2 cup margarine
3 1/2 cups buckwheat flakes or flaked coconut
1 tsp vanilla
1/2 cup nut butter
Instructions:
Combine sugar, cocoa, milk, and margarine . Boil for 1 minute. Remove from heat. Add buckwheat flakes, vanilla, and nut butter. Combine ingredients and drop by teaspoonful onto waxed paper. Or, transfer into greased pan, cool before cutting.
BUCKWHEAT COOKIES
Time: 40 minutes
1 cup buckwheat flour
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, cut into cubes
2 large egg yolks, beaten.
- Heat oven to 325 degrees. Put dry ingredients in bowl of food processor, and pulse once or twice to mix. Add butter, and pulse about 15 times, until pea-size pieces form. Add egg, and pulse 8 times, or until dough just comes together. Alternatively, combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions.
- Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick. Bake biscuits 15 to 20 minutes, until golden around edges. Cool on a wire rack.
Yield: About 6 dozen cookies.
Buckwheat Granola Scones
1 1/3 cup all-purpose flour
2/3 cup buckwheat flour
1/4 cup packed brown sugar
2 1/4 tsp baking powder
1/3 cup chilled butter – cut up
1/3 cup milk
1 lrg egg
1 tsp vanilla extract or maple extract
1 1/2 cup granola homemade preferred
Method :
Preheat oven to 375 degrees. Lightly butter a cookie sheet.
In a large bowl, stir together the flours, brown sugar and baking powder.
Add the butter.
Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
In a separate bowl, mix the milk, egg and extract. Stir into the flour mixture. The dough will be sticky.
With lightly floured hands, knead in the granola.
Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place
on wire racks. Serve warm or cold.
Buckeye’S (Peanut Butter Cookies) **
Ingredients
----------------------------COOKIES-----------------------------------
1.00 c butter
3.00 c powdered sugar (1 1/2
1 lbs.)
2.00 c peanut butter
------------------------CHOCOLATE COATING-----------------------------
0.33 ea bar from 1 lb pkg. paraffin
12.00 oz semi sweet chocolate bits
Instructions
CREAM PEANUT BUTTER FOR THREE MINUTES. ADD BUTTER AND SUGAR. MIX WELL.
SHAVE THE PARAFFIN AND HEAT CHOCOLATE BITS AND PARAFFIN IN DOUBLE BOILER.
MIX WELL. ROLL PEANUT BUTTER MIXTURE IN SMALL BALLS. DIP EACH BALL IN
CHOCOLATE ABOUT 2/3 DEEP. PLACE ON WAXED PAPER TO DRY.
BUCKWHEAT COOKIES
1/2 c. buckwheat flour
1/2 c. regular flour
1/3 c. sugar
3/8 tsp kosher salt
1/4 tsp. baking powder
1/2 c. cold unsalted butter
1 egg yolk
Preheat oven to 325 F. Mix dry ingredients and cut in butter like you would for a pie crust. Mix in egg and form little (like a tsp of dough) pinwheels on a cookie sheet. (I’ve tried using a large pastry bag pippette with no success. Mine usually look like sand-dollars which is fine) Cook until bottoms and edges are getting golden brown, about 15 minutes. These last about a week if you have plenty of self-control.
Buckwheat Waffle Cookies
Ingredients:
1 cup Sugar
1/3 cup Butter
3 large Eggs
2 tsp Vanilla
2 cups Buckwheat Pancake and Waffle Mix
1/2 cup Unsweetened Cocoa Powder
Frosting:
4 Tb Butter, melted
2 cups Powdered Sugar
1 tsp Vanilla
1/4 cup Unsweetened Cocoa Powder
Heat waffle iron that has been sprayed with a vegetable cooking spray to medium heat.
In a bowl beat sugar and butter together until light. Add eggs and mix well. Add vanilla extract, buckwheat pancake & waffle mix and cocoa powder; mix well.
Place a heaping teaspoonful of dough on each waffle square. Cook waffle about 1 minute.
Remove with fork. Place on wire rack to cool. Continue until all batter is cooked. Frost when cool.
Preparing Chocolate Frosting: Melt butter, add remaining ingredients and beat until smooth. For a glossy appearance, keep frosting warm in pan of warm water on the stove
Buckwheat Cookies
1 cup buckwheat groats – roasted (250 mL)
1 cup dried fruit – chopped (250 mL)
4 cups fruit juice – (1 L)
or water
1/2 teaspoon sea salt – (2 mL)
1/2 cup chestnut flour – (125 mL)
or soybean flour
1/2 cup brown rice flour – (125 mL)
1/2 cup whole-wheat pastry flour – (125 mL)
1 cup oat flakes – toasted (250 mL)
1/2 cup sesame seeds – roasted (125 mL)
Preheat oven to 350F (180C). Lightly oil a cookie sheet.
In a 2-quart saucepan, bring the buckwheat groats, dried fruit and
liquid to a boil. Add salt; reduce the heat and cover the pan.
Simmer for 15 minutes. Let cool for 15 minutes.
Combine all the ingredients except the oat flakes and sesame seeds in a
mixing bowl.
Form the dough into small balls.
(Tip - it helps to dip your fingers in cold water.)
Roll the balls first in the sesame seeds then in the oat flakes.
Place the balls 1 inch apart on the prepared cookie sheet.
Press down with the moistened tines of a fork.
Bake for 15 minutes.
Buckwheat Walnut Bars
Ingredients
Crust:
2/3 C. confectioners sugar
1 ½ C. unbleached white flour
½ C. buckwheat flour
½ tsp. salt
½ tsp. cinnamon
1 C. butter (2 sticks)
Topping:
½ C. Butter (1 stick)
1 tsp. Vanilla
½ tsp. cinnamon
½ C. buckwheat honey
½ C. cream or milk
½ C. brown sugar, packed
3 C. walnuts, coarsely chopped
Method
Crust:
- Grease a 9 x 12 baking pan. Preheat oven to 350°.
- Mix confectioners sugar, flour, buckwheat flour, salt & cinnamon.
- Add butter - cut in with a fork or pastry blender. Mix till fine crumbs form. Pat into the baking pan. Bake for 20 min., then remove from oven.
Topping:
- Melt butter. Mix in remaining ingredients. Spread over crust.
- Put in the oven and bake for 25 to 30 min. longer. Cool completely.