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Buckwheat and Oats cookies are eggless, gluten-free and nut-free melt in mouth cookies. They are crunchy on the outside and have a soft texture inside. Loaded with butter, they just need 6 main ingredients including Vanilla Essence. A delicious and somewhat healthy treat for your little ones.
I love cookies and I wish I could enjoy them endlessly. Same with my son. He is a fan of cookies and fortunately he loves all my different experiments with cookies. So I love to play around a lot with cookies.
Millets and Grains in Cookies
I especially like to add millets or grains in cookies. A good way to sneak in some healthy flours and millets into your kids diet. Yes I know they have sugar, but sometimes it is fine.
Eggless Cookies with Millets
So these Eggless Jowar Chocolate Cookies are made using Jowar flour and cocoa powder. These cookies were enjoyed thoroughly by us with some coffee and warm milk. Then I tried to make this Pearl Millet Cookies (Bajre ki Tikki) which is a baked version of my mom’s famous Bajre ki tikki, which just needs 3 ingredients and is sweetened with Jaggery. Another healthy treat and must for winters.
The above two are using millet flour and both the cookies are gluten free. If you are looking for more gluten free cookie options, try this Chocolate Coconut Flour Cookies. These cookies have a cakey texture and bursting with chocolate flavour. It is one of the most famous recipes on my blog.
Veggies in Cookies?
And yes I have sneaked veggies in cookies too. I do not leave a chance :D. So if you are too like me and looking to do the same, try this Beetroot and Oats Cookies which has the goodness of beetroot. They are gluten free as I have used oats here and they are again sweetened with Jaggery.
Now as said I love to use grains in my cookies. So I thought of making something again from the grain flour I had in my pantry. The day I made this Buckwheat Oats cookies, I also made Ragi Choco chip cookies. Both were a hit and my son is eating both the cookies. So I have some healthy tea time snacks for me for once or twice a week.
Easy and Quick Buckwheat Oats Cookies
So coming to today’s recipe of Buckwheat Oats cookies. It is very simple and quick to make. The only wait here is the cookie dough getting a bit of rest in the refrigerator. You do not need any fancy stand mixer or hand mixer to make these cookies. And yes do not even cream the butter and sugar together as generally done for many cookies.
All you do is mix in the cold cut butter with all the ingredients. Once the butter is well incorporated, form a dough by pressing the mixture with the help of your hands. If you are unable to bind the dough, just add a tablespoon of milk at a time. Milk is only added to bring everything together.
I have made this recipe twice once by slightly dry roasting the buckwheat flour and oats and the other without it. I did not find any difference in either, so roasting is optional. Also, I have added rolled oats here, but one can even use porridge oats. One can use oats in powdered form too, but I have used it as is.
After forming the dough, you need to either you form a log, cover and let it rest in the fridge for at least 60 mins. Else you can form round cookies and arrange it on a baking tray.
After 60 mins, they are ready to be baked in the oven for 10-15 mins max. So in less than an hour you have one delicious and yummy cookie ready. Give this a try and let me know how it turned out.
Buckwheat Oats Cookies (Eggless, GF, Nut-Free)
- ½ Cup Buckwheat Flour (75 grams)
- ½ Cup Ready to roll Oats (48 grams)
- ½ Cup Cold Butter (113 grams – Cut into cubes)
- ½ Cup Dark Brown Sugar (100 grams – one can use granulated sugar)
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Essence
- 1-2 tbsp Milk (Only if required)
- Dry roast the buckwheat flour and rolled oats slightly and allow it to cool. This step is Optional though.
- In a bowl add in the Buckwheat flour, Rolled Oats, Cold Butter cut into cubes, Sugar, Baking powder and Vanilla Essence.
- Mix everything incorporating the butter with the tip of your hands.
- Slowly form a dough by pressing the dough in your hands.
- It will slowly begin to form a shape. If you are unable to form a dough, add a tablespoon of milk at a time.
- Once you have formed a dough, roll into a log/Cylindrical shape.
- Cling wrap it and let it rest in the refrigerator for 1 hour.
- Alternatively one can use a tablespoon of mixture and form cookies.
- Line the cookies on a baking sheet, with double the distance between them.
- Let it rest in the refrigerator for 1 hour.
Baking the Cookies
- Preheat the oven to 180 Deg C.
- Remove the cookie log, and cut into ½ cm pieces.
- Line the cookies on a baking sheet, with distance between them.
- Bake the cookies in the preheated oven for 15-20 mins.
- They are done when they are just firm on the outside.
- Remove and let it cool on the baking tray. This will help them to cook completely.
- Store it in an airtight container once completely cooled.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- Dry roasting of flour is optional
- Oats are naturally gluten free, but they are handled in and around gluten free products. So make sure you use certified gluten free oats.
- Any type of oats or oats flour can be used.
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