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)