These gorgeously shiny and crisp cookies are also gluten-free, thanks to buckwheat groats, which are triangular-shaped seeds of a buckwheat plant. The toasted groats add texture to these wafer-like cookies, plus the signature subtle, nutty flavor of buckwheat, which tilts the cocoa- and toffee-flavored dough toward the adult side. Serve with a glass of milk for dunking, or take advantage of the wide, flat shape to make ice cream sandwiches. Play up the toasty flavors with butter pecan, or double down on the cocoa-infused dough with scoops of chocolate ice cream.

Dawn Perry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F with racks in upper and lower thirds. Spread buckwheat in a single layer on a rimmed baking sheet. Bake until slightly darkened and fragrant, 10 to 12 minutes. Let cool.

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  • Line 2 baking sheets with parchment. Combine sugar and butter in a medium pot over medium. Cook, stirring occasionally, until butter is melted. Remove from heat and let cool slightly. Stir in cocoa and vanilla until evenly combined. Add egg and stir until evenly incorporated. Fold in toasted buckwheat.

  • Drop tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart and flattening slightly with the back of a spoon. Top with flaky salt.

  • Bake until shiny and dry, 8 to 9 minutes, rotating sheets front to back and top to bottom. Let cool until firm; transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.