Today I have a lovely Hazelnut and Buckwheat Christmas Cookies recipe for you. My Almond, Buckwheat and Cardamom Cookies have been my top viewed post every single day for a while now and so I gathered there are many of you looking for recipes using buckwheat.
It’s not surprising, it’s a great gluten-free seed, full of nutrients. I don’t like baking with rice flour and have started using buckwheat in my gluten-free baking about a year ago and now love using it. Although the taste can sometimes be overpowering in baked goods when mixed with nut flours, coconut, arrowroot, other gluten-free flours, fruit or vegetables it becomes more subtle.
In this recipe I’ve mixed buckwheat flour with ground hazelnuts, cinnamon, maple syrup and coconut oil and it makes a lovely gluten-free cookie mix. I’ve struggled a little with the dough at the beginning and at the end added egg white to bind it together so it’s easy to roll out and cut out shapes.
I am working on a vegan version as well and will post the recipe later. Hope you’ll like it and if you improve this recipe I would love to hear:)
- 200g ground hazelnuts (2 cups)
- 210g buckwheat flour (1½ cups)
- ½tsp baking powder
- 1tsp cinnamon
- ½ lemon, zest
- 80ml coconut oil, melted (1/3 cup)
- 80ml maple syrup (1/3 cup)
- 1tsp vanilla
- 1 egg white
- In a large bowl whisk together ground hazelnuts, buckwheat flour, baking powder, cinnamon and lemon zest.
- In a small bowl whisk cooled melted coconut oil with maple syrup, vanilla and egg white and add to the dry ingredients. Mix until it comes together into a dough.
- Separate the dough into 2 balls and flatten gently, wrap each into a cling film and refrigerate for an hour.
- Preheat the oven to 180°C (160°C fan)
- Line 3 baking sheets with baking paper.
- Place one piece of dough between 2 sheets of greaseproof baking paper and roll out until about 4 mm thickness. Remove the top layer and cut out shapes, not too large as they would break, I've used about 2" snowflake cutters.
- Transfer cut out shapes on lined baking sheet using palette knife.
- Re-roll the dough, cut out more shapes and repeat with the rest of the dough in the fridge.
- Bake for about 12 minutes until light golden brown around the edges.
- Dust with some unrefined icing sugar if you like.