Crispy Buckwheat Oatmeal Cookies
These delicious gluten-free buckwheat oatmeal cookies are easy to make, don't require any chilling time, and will leave you craving more!
Servings: 21 cookies
Calories: 135kcal
Cost: 5
Equipment
- 1 digital scale highly recommended
- 1 oven thermometer highly recommended
- 1 hand mixer optional
Ingredients
- 113 grams butter, or coconut oil
- 100 grams granulated or caster sugar, or coconut sugar/monkfruit sweetener
- 50 grams brown sugar, dark or light. Coconut sugar or monkfruit sweetener can be used isntead.
- 1 medium-large egg
- 1 teaspoon vanilla extract
- 120 grams light buckwheat flour, I haven't tried dark buckwheat flour in this recipe
- ½ teaspoon baking powder, check the lable to make sure it is gluten-free
- ½ teaspoon baking soda, make sure it is not expired
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 120 grams gluten-free quick oats
- 150 grams sultana raisins
Instructions
- Start preheating the oven to 350F/175C. Soak the raisins in boiling hot water and set them aside.Then, cube the butter and add it to a small saucepan. Use a light-colored saucepan to monitor the butter's color change.113 grams butter,, 150 grams sultana raisins
- Heat the butter over low-medium heat until it melts and starts bubbling. From that point on whisk the butter occasionally to prevent burning. Don't walk away from the stove! The butter can go from light brown to dark brown to burnt in 1 minute. Once you see an amber color and smell the nutty fragrance, turn off the heat and immediately pour the butter into a mixing bowl. The residual heat of the pot can burn the butter even if it is already off the fire!
- Break up the lumps in brown sugar, then add both sugars to the melted butter, and whisk to incorporate.100 grams granulated or caster sugar,, 50 grams brown sugar,
- Let the mixture cool before adding the egg (5-10 min). If you add the egg to the hot butter, the egg will cook and ruin the dough. Once the butter mixture has cooled, add the egg and vanilla and whisk to incorporate.1 medium-large egg, 1 teaspoon vanilla extract
- Now, add buckwheat flour, baking soda, baking powder, salt, and cinnamon to the bowl with the wet ingredients and mix to combine.120 grams light buckwheat flour,, ½ teaspoon baking powder,, ½ teaspoon baking soda,, ½ teaspoon salt, 1 teaspoon ground cinnamon
- You can use a whisk, a spatula, a wooden spoon, or an electric mixer for this step. Make sure your baking powder is gluten-free and baking soda is active.
- Add quick oats and mix them into the cookie dough with a spatula, wooden spoon, or an electric mixer.120 grams gluten-free quick oats
- Finally, drain the raisins and add them to the mixing bowl. Fold the raisins in until the dough comes together and looks consistent all throughout.150 grams sultana raisins
- The dough will be thick and somewhat sticky. You can bake the cookies right away or refrigerate the dough for up to 3 days. You don't need to chill the dough before baking.
- Rinse your hands in water to prevent sticking and shape the dough into medium-sized balls, about 1.5 tablespoon in volume.The recipe makes 21 cookies, so you will need 2 baking sheets lined with parchment paper or greased with non-stick spray or oil. My baking sheets normally fit 9 balls per tray, so it takes 3 rounds of baking to make this recipe. You can bake two trays at once, but keep in mind that the bottom sheet will have crispier cookies. Bake the cookies for 10-12 minutes at 350F/175C, take them out, and let them sit on the baking sheet for 3-5 minutes before transferring them to a cooling rack. Enjoy!Cookies baked for 10 minutes will be softer, while the ones baked for 12 minutes will be crispier on the outside with a softer interior.
Notes
Storage
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- These cookies will keep in a bag or an air-tight container for up to 5 days or in the fridge for a week.
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- You can freeze these cookies for up to 3 months. To freeze, let the cookies cool completely, place them into a freezer-friendly bag or container, and label with the date.
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- To defrost, simply warm up a cookie or two in the microwave for 1-2 minutes or in the oven at 300F/150C for 5-10 minutes.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 20.8g | Protein: 2.3g | Fat: 5.4g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 106mg | Potassium: 129mg | Fiber: 1.5g | Sugar: 11.6g | Calcium: 20mg | Iron: 1mg
