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Buckwheat Oats Cookies (Eggless, GF, Nut-Free)

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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.

Buckwheat Oats cookies are eggless, gluten-free and nut-free melt in mouth cookies. Crunchy on the outside and soft on inside. They are served along with a glass of milk.


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.

Top view of eggless, gluten-free and nut-free cookies are eggless, gluten-free and nut-free melt in mouth cookies. Crunchy on the outside and soft on inside. They are served along with a glass of milk.


Gluten-Free Cookies

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.

Close up look of Buckwheat Oats Cookies


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 are eggless, gluten-free and nut-free melt in mouth cookies. Crunchy on the outside and soft on inside.

Buckwheat Oats Cookies (Eggless, GF, Nut-Free)

Buckwheat Oats cookies are eggless, gluten-free and nut-free melt in mouth cookies. Crunchy on the outside and soft on inside.
5 from 5 votes
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Course: Snacks
Cuisine: American
Keyword: Bakes, Buckwheat, Cookies, Cooking with Kids, Eggless Bakes, Gluten Free, Nut Free, Oats
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Servings: 12 Cookies
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 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)

Instructions

  • 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.
    Making of the Dough in a bowl with all the ingredients added
  • 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.
    Dough being binded
  • Once you have formed a dough, roll into a log/Cylindrical shape.
    Forming a log or a cylindrical shape from the dough
  • 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.
    Cut the cold dough into cookies shape
  • Line the cookies on a baking sheet, with distance between them.
    Cookies arranged on a baking tray
  • 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.

Notes

  • 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.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Buckwheat Oats cookies are eggless, gluten-free and nut-free melt in mouth cookies. Crunchy on the outside and soft on inside.


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Recipe Rating




Aparna

Sunday 24th of January 2021

Just tried these today and they’re delicious! But mine turned out rather crunchy. I baked it for about 17 mins because it didn’t seem done in 15. Also I ended up keeping it in the refrigerator for over 5 hours. Wondering which of these could have caused the cookies to become so crunchy.

Renu Agrawal Dongre

Sunday 24th of January 2021

Hi, These cookies are crunchy as they have butter in it. I think you mean hard here. Cookies are done when they hard stiff on the edges. I think for you 15 mins was okay. Once you remove them, let them sit on the baking tray to continue cooking. Once cooled completely it will be proper. Secondly yes 5 hours is a bit more in the refrigerator. Thank You

Priyanka shetty

Thursday 17th of December 2020

Hi,

Can we substitute butter with coconut oil... to make them more healthier??

Renu Agrawal Dongre

Thursday 17th of December 2020

You can give it a try. But use room temperature butter. Thank You.

Srividhya Gopalakrishnan

Tuesday 20th of October 2020

Wow with few ingredients you have made amazing cookies. Love that texture and thanks for sharing this recipe.

Balvinder

Thursday 8th of October 2020

Oh wow just saw the post on Facebook and was curious to see the recipe. These really have the perfect texture! Just by looking at your picture of the dry ingredients I am guessing you used light buckwheat flour. Is that right?

Renu Agrawal Dongre

Friday 9th of October 2020

Thank You . Actually we just get 1 type of Buckwheat flour here. Yes the colour was light, so I assume it is the same.

Azlin Bloor

Friday 2nd of October 2020

I love the look of these cookies, such perfect texture and crunch with the oats. never tried baking with buckwheat, so I must give these a try.

Renu Agrawal Dongre

Friday 2nd of October 2020

Thank You