15 Buckwheat Christmas Cookie Recipes (Nutty & GF‑Friendly)

Classic Buckwheat Chocolate Chip Cookies

These Classic Buckwheat Chocolate Chip Cookies are a delicious twist on the traditional cookie, offering a nutty flavor and chewy texture that sets them apart. The buckwheat flour not only adds a nutritious element but also enhances the cookies’ unique taste. Perfect for holiday gatherings or anytime you crave a sweet treat, these cookies are guaranteed to be a hit!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, all-purpose flour, baking soda, and salt. This guarantees that the leavening agent is evenly distributed throughout the flour mixture.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until well combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; be careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your delicious Classic Buckwheat Chocolate Chip Cookies with a glass of milk or your favorite beverage! Store any leftovers in an airtight container.

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Buckwheat Gingerbread Men

Buckwheat Gingerbread Men are a delightful holiday treat that combines the traditional flavors of gingerbread with the unique nuttiness of buckwheat flour. These cookies are perfect for decorating and sharing during festive gatherings, and their cheerful design is sure to bring joy to both young and old alike!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Molasses and Egg: Beat in the molasses and the egg to the butter mixture until well combined. Add the vanilla extract and mix until evenly incorporated. Make sure to scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough begins to come together. Avoid overmixing to maintain a tender cookie.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This will make it easier to roll out and shape into gingerbread men.
7. Roll Out Dough: After chilling, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4 inch thickness using a rolling pin.
8. Cut Shapes: Use cookie cutters to cut out gingerbread men shapes from the rolled-out dough. Place the shapes on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies are slightly puffed. Keep an eye on them to prevent over-baking.
10. Cool: Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely before decorating.
11. Decorate: Once cooled, feel free to decorate the gingerbread men with icing, candy, or sprinkles to add a festive touch! Enjoy sharing these delightful treats with loved ones!

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Festive Buckwheat Sugar Cookies

Festive Buckwheat Sugar Cookies are delightful and versatile treats that embrace the holiday spirit with their light and crispy texture. Made with buckwheat flour, these cookies are not only gluten-free but also have a unique flavor that pairs wonderfully with various toppings, such as icing or festive sprinkles. They make for perfect gifts or festive snacks enjoyed with family and friends during the holiday season!

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy removal of the cookies.
2. Combine Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, granulated sugar, baking powder, and salt. This mixture will provide the foundation for your cookie dough.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and the remaining granulated sugar together until light and fluffy—about 2 to 3 minutes.
4. Incorporate Egg and Extracts: Beat in the egg until fully combined, then add the vanilla extract and almond extract (if using). Mix until the ingredients are well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until a smooth dough forms. Be careful not to overmix, as this can lead to tough cookies.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to handle.
7. Roll and Cut Cookies: After chilling, remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out various festive shapes and place them on the prepared baking sheets.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.
9. Cool and Frost: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
10. Prepare Icing (Optional): To make icing, combine powdered sugar with enough milk to create a smooth, drizzle-able consistency. Add drops of food coloring if desired to customize the appearance.
11. Decorate: Once cookies are completely cooled, drizzle or spread the icing on top. You can also sprinkle additional decorations such as edible glitter or festive sprinkles for extra flair.
12. Serve or Store: Enjoy your Festive Buckwheat Sugar Cookies right away, or store them in an airtight container at room temperature for up to a week. Happy baking!

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Chocolate-Dipped Buckwheat Biscotti

Chocolate-Dipped Buckwheat Biscotti are a delicious, crunchy treat perfect for dunking in coffee or tea. These biscottis are made with nutty buckwheat flour, giving them a unique flavor, while the chocolate coating adds a sweet finish that complements the crisp texture beautifully. Enjoy them as a festive snack during the holiday season or gift them to friends and family in delightful packaging.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt. Make sure there are no lumps for an even dough.
3. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Use an electric mixer to beat until well combined and smooth.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Add Almonds: Fold in the chopped toasted almonds with a spatula, ensuring they are evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough to a lightly floured surface and form it into a log approximately 12 inches long and 3 inches wide. Shape it so that it is evenly thick for uniform baking.
7. Bake the Log: Place the dough log onto the prepared baking sheet and bake for about 25-30 minutes, or until it feels firm to the touch and is lightly golden.
8. Cool and Slice: Once baked, remove the log from the oven and let it cool for about 10 minutes. Then, carefully slice the log diagonally into ½-inch thick pieces using a serrated knife.
9. Second Bake: Place the sliced pieces back onto the baking sheet, cut side up, and bake for an additional 10-15 minutes, or until they are crisp and golden brown. Flip the pieces halfway through for even crispiness.
10. Melt Chocolate: While the biscotti cool, melt the chocolate chips with the coconut oil or shortening in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
11. Dip Biscotti: Once the biscotti have cooled completely, dip one end into the melted chocolate, allowing any excess to drip off.
12. Set and Serve: Place the dipped biscotti on a parchment-lined tray to set. Once the chocolate has hardened, enjoy your Chocolate-Dipped Buckwheat Biscotti with a warm mug of coffee or tea!

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Buckwheat Cranberry Oatmeal Cookies

Buckwheat Cranberry Oatmeal Cookies are a wholesome and festive treat that combines the soft chewiness of oatmeal with the delightful tartness of cranberries. These cookies are not only packed with flavor, but they also provide a nutritious twist thanks to the use of buckwheat flour. Perfect for holiday gatherings or as a lovely gift for friends and family, these cookies are sure to become a seasonal favorite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the buckwheat flour, rolled oats, baking soda, ground cinnamon, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy.
4. Add Wet Ingredients: Crack in the egg and pour in the vanilla extract. Beat the mixture well until everything is fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix until just combined, being careful not to overmix.
6. Fold in Cranberries and Nuts: Gently fold in the chopped dried cranberries and any chopped nuts you’re using, mixing until evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 12–15 minutes, or until the edges are golden brown and the centers appear set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Serve these delightful cookies warm or store them in an airtight container for later enjoyment. Perfect with a glass of milk or a cup of tea!

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Spiced Buckwheat Snickerdoodles

Spiced Buckwheat Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, offering a unique flavor profile thanks to the use of buckwheat flour. These cookies are soft, chewy, and feature a warming blend of spices, making them perfect for the holiday season. The addition of cinnamon sugar gives them a beautiful finish and adds to their festive appeal.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the buckwheat flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt. Make sure all dry ingredients are thoroughly mixed and set aside.
3. Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Wet Ingredients: Crack the egg into the butter-sugar mixture and pour in the vanilla extract. Mix until well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture. Blend gently until just combined, being careful not to overmix the dough.
6. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and the 1 tsp of ground cinnamon. This will be the coating for the cookies.
7. Scoop and Coat the Dough: Using a cookie scoop or a tablespoon, scoop out portions of the dough and roll each portion into a ball. Roll the dough balls in the cinnamon sugar mixture, making sure they are well coated.
8. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheet, leaving space between each cookie to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies should still look soft in the center.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your spiced buckwheat snickerdoodles with a warm beverage!

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Buckwheat Peppermint Bark Cookies

Buckwheat Peppermint Bark Cookies are a festive and unique holiday treat that combines the rich flavor of chocolate with the invigorating essence of peppermint. These cookies are made with buckwheat flour, giving them a distinct nuttiness while maintaining a soft, chewy texture. Topped with a delicious layer of white chocolate and crushed peppermint candies, these cookies are sure to be a hit at any holiday gathering.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt. Confirm the dry ingredients are well mixed and set the bowl aside.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg and vanilla extract to the butter-sugar mixture. Mix until fully combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not overmix. Fold in the mini chocolate chips.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Prepare Topping: While the cookies cool, melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between until smooth.
9. Add Topping: Once the cookies have cooled, drizzle the melted white chocolate over the cookies or spread it on top with a spatula. Sprinkle the crushed peppermint candies over the melted white chocolate while it’s still warm, pressing down gently to help them adhere.
10. Cool and Serve: Allow the chocolate topping to set before serving the cookies. Enjoy the delicious combination of flavors in these festive Buckwheat Peppermint Bark Cookies!

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Double Chocolate Buckwheat Cookies

Double Chocolate Buckwheat Cookies are a decadent and indulgent twist on traditional cookies, perfect for chocolate lovers during the holiday season. These cookies are made with buckwheat flour and two types of chocolate, which not only enhances their rich taste but also adds a delightful chewy texture. With their crispy edges and soft centers, these cookies are an irresistible treat for any dessert table.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the buckwheat flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended and set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Beat until the ingredients are fully combined and smooth.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture while stirring gently. Mix until just combined; avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in both the semi-sweet and milk chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these rich and chocolaty Double Chocolate Buckwheat Cookies, perfect for gifting or enjoying during the festive season!

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Buckwheat Almond Joy Cookies

Buckwheat Almond Joy Cookies are a delightful and festive treat that combine the rich flavors of dark chocolate, shredded coconut, and crunchy almonds, inspired by the classic candy bar. These cookies bring a unique twist with the use of buckwheat flour, making them gluten-free and adding a nutty flavor. They are perfect for holiday gatherings or a cozy afternoon snack.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, cocoa powder, baking powder, and salt until they are well combined. Set this mixture aside for later.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together. Beat on medium speed until the mixture is light and fluffy, usually around 3-4 minutes.
4. Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine Dry and Wet Mixtures: Slowly add the dry ingredient mixture to the wet mixture, mixing gently with a spatula or wooden spoon until just combined—be careful not to overmix.
6. Add Coconut, Almonds, and Chocolate Chips: Fold in the shredded coconut, chopped almonds, and dark chocolate chips, making sure they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop to allow for spreading while baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges appear firm and the centers are slightly soft. Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely.

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Maple Pecan Buckwheat Cookies

Maple Pecan Buckwheat Cookies are a wonderful holiday treat that combines the earthy flavor of buckwheat flour with the sweet, rich taste of maple syrup and the delightful crunch of pecans. Naturally gluten-free, these cookies deliver a satisfying texture and a fragrant aroma that will fill your kitchen with warmth over the festive season. They are surprisingly simple to make and are perfect for sharing with loved ones or enjoying with a cup of tea.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, baking powder, and salt. This will guarantee that the leavening agent is evenly distributed in your dough.
3. Cream the Butter and Sugars: In a separate large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it is light and fluffy, which should take about 3-4 minutes.
4. Add Maple Syrup and Egg: Pour in the pure maple syrup and add the egg and vanilla extract to the butter-sugar mixture. Mix on low speed until everything is well combined and smooth.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Pecans: Gently fold in the chopped pecans into the cookie dough, making certain that they are evenly distributed throughout.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded scoops of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set but still soft.
9. Cool: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Maple Pecan Buckwheat Cookies during the festive season or as a sweet treat any time of the year!

Coconut-Lemon Buckwheat Cookies

Coconut-Lemon Buckwheat Cookies are a zesty and tropical twist on traditional holiday cookies. This delightful recipe marries the nuttiness of buckwheat flour with the bright, invigorating flavors of lemon zest and the tropical sweetness of shredded coconut. These cookies are not only gluten-free but also bring a cheerful touch to your festive baking with their unique taste and crunchy texture. Perfect for offering as gifts or enjoying as a midday snack, these cookies will surely become a favorite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to avoid sticking during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, baking powder, and salt. This guarantees that the baking powder is evenly mixed throughout the flour.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-4 minutes.
4. Add Lemon and Egg: Mix in the lemon zest, fresh lemon juice, and egg to the butter-sugar mixture. Continue to mix on low speed until the mixture is smooth and all ingredients are well incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the texture light and chewy.
6. Fold in Coconut: Carefully fold in the shredded coconut until evenly distributed throughout the dough. This will give the cookies their lovely tropical flavor and texture.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheet. Be sure to leave at least 2 inches of space between each scoop to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes. The cookies should be lightly golden around the edges and slightly soft in the center.
9. Cool: Remove the baking sheet from the oven and let the cookies cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Coconut-Lemon Buckwheat Cookies!

Buckwheat White Chocolate Cranberry Cookies

Buckwheat White Chocolate Cranberry Cookies are a delightful holiday treat that perfectly balances the rich sweetness of white chocolate with the tartness of dried cranberries. These cookies offer a chewy texture thanks to the buckwheat flour, making them not only a unique addition to your festive cookie platter but also gluten-free. The combination of flavors creates a beautiful contrast that is sure to captivate friends and family alike.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the buckwheat flour, baking soda, and salt. This will guarantee everything is evenly combined for better rising during baking.
3. Cream the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix on low speed until fully combined and smooth.
5. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender texture.
6. Fold in Cranberries and Chocolate: Carefully fold in the dried cranberries and white chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Take rounded tablespoons of dough and drop them onto the prepared baking sheet. Guarantee there is enough space (about 2 inches) between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked, but they will firm up as they cool.
9. Cool the Cookies: After baking, remove the sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these festive Buckwheat White Chocolate Cranberry Cookies as a delicious addition to your holiday festivities!

Pumpkin Spice Buckwheat Cookies

Pumpkin Spice Buckwheat Cookies offer a warm and cozy flavor that captures the essence of fall and the holiday season. These cookies are gluten-free thanks to the use of buckwheat flour, and they are infused with aromatic pumpkin spice, making them a perfect addition to your holiday cookie collection. Their soft and chewy texture, combined with the spiced sweetness, will surely delight everyone who tries them.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a mixing bowl, combine the buckwheat flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Whisk these dry ingredients together to make sure they are evenly mixed.
3. Cream Butter and Sugars: In a separate larger bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed. Beat until the mixture becomes light and fluffy, about 3-4 minutes.
4. Add Pumpkin and Egg: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix on low speed until everything is thoroughly combined and smooth.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the larger bowl. Mix until just combined and avoid overmixing to maintain a tender cookie.
6. Fold in Chocolate Chips: If you’re using chocolate chips, gently fold them into the dough with a spatula or wooden spoon until evenly dispersed throughout.
7. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Make sure to leave enough space (about 2 inches) between each scoop to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should turn lightly golden, while the centers may appear slightly soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up for the perfect chewy texture.

Enjoy your delightful Pumpkin Spice Buckwheat Cookies with a warm beverage or as a holiday dessert!

Hazelnut Buckwheat Cookies

Hazelnut Buckwheat Cookies are a delightful twist on traditional cookies, combining the nutty flavor of hazelnuts with the wholesome goodness of buckwheat flour. These cookies are gluten-free, making them an excellent option for those with dietary restrictions, while also delivering a rich taste that pairs beautifully with a cup of tea or coffee. The crunchy hazelnuts add texture to the soft, chewy cookie base, making them a perfect treat for the holiday season or any time of the year.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the buckwheat flour, baking powder, salt, and ground cinnamon. Whisk the dry ingredients together until they are evenly mixed. Set aside.
3. Cream Butter and Sugars: In a larger mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed. Continue mixing until the mixture is light, fluffy, and well combined—approximately 3-4 minutes.
4. Add the Egg and Vanilla: Crack the egg into the butter-sugar mixture and add the vanilla extract. Mix on low speed until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; be careful not to overmix as this can lead to tougher cookies.
6. Incorporate Hazelnuts: Fold the chopped hazelnuts into the cookie dough using a spatula or a wooden spoon, ensuring they are evenly distributed throughout the mixture.
7. Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded portions of cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden while the centers remain soft.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Hazelnut Buckwheat Cookies with a glass of milk or your favorite beverage!

Buckwheat Peanut Butter Blossoms

Buckwheat Peanut Butter Blossoms are a delightful twist on the classic peanut butter cookies, featuring a rich, nutty flavor from buckwheat flour and topped with a signature chocolate kiss. These cookies are a gluten-free option that combines the wholesome goodness of buckwheat with the creamy, indulgent taste of peanut butter. Perfect for holiday gatherings or a sweet treat any time of the year, these cookies are sure to please both kids and adults alike.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, baking soda, and salt until well combined. Set this mixture aside.
3. Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened butter and peanut butter together with an electric mixer on medium speed until creamy and smooth, which should take about 2-3 minutes.
4. Add Sugars: Gradually add the granulated sugar and brown sugar to the butter-peanut butter mixture, continuing to mix until the mixture is light and fluffy—approximately another 2-3 minutes.
5. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the mixture and mix on low speed until fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Do not overmix.
7. Shape the Cookies: Using your hands, roll the dough into small balls (about 1 inch in diameter) and place them onto the prepared baking sheet, leaving about 2 inches of space between each dough ball.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set and lightly golden around the edges.
9. Add Chocolate Kisses: Immediately after removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, serve your Buckwheat Peanut Butter Blossoms with a glass of milk or hot chocolate for a lovely treat!