Not Too Sweet: Buckwheat Cookies from the LA Times

Not Too Sweet: Buckwheat Cookies from the LA Times

We can't vouch for the exact level of sweetness in these cookies, but they only have 1/3 cup of sugar in the entire batch (two dozen) and the buckwheat makes them look pretty healthy. Maybe a nice antidote to all the Halloween candy we ate over the weekend... This recipe comes from a larger article on buckwheat in the Los Angeles Times. Because buckwheat is a seed, not a grain, buckwheat flour is particularly crumbly (there's regular flour added in this cookie dough for structure). The thought of a tender, nutty cookie sounds perfect right about now—a great snack with afternoon tea or coffee that wouldn't induce a sugar high. Read the article: Buckwheat Flour in Baking and Cooking, from the Los Angeles Times The cookie recipe: Buckwheat Sugar Cookies Does anyone use buckwheat flour regularly? Any tips? Related: Good Grains: What is Buckwheat? (Image: Stephen Osman for the Los Angeles Times)
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