Salted Buckwheat Cookies

Salted Buckwheat Cookies

Course: Snack, Dessert



Naturally gluten free and incredibly satisfying.
Recipe from Food52. Adapted from Bien Cuit Bakery’s Chef/Owner
Zachary Golper.


  • 2 Cups Maine Grains Buckwheat Flour, plus more for surface

  • 1⁄3 Cup Unsweetened Cocoa Powder

  • 1 Tbsp Baking Powder

  • 1 1⁄2 Cups Light Brown Sugar – lightly packed

  • 1 Cup (2 Sticks) Unsalted Butter at room temp

  • 1 1⁄4 Cups Chocolate Chips

  • 1 tsp Strong Espresso or Strong Coffee at Room Temp

  • Powdered Sugar for Sprinkling

  • Sea Salt for Sprinkling


  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Whisk flour, cocoa, and baking powder in a medium bowl, and set aside.
  • Using a mixer on medium speed beat the brown sugar and butter in a large bowl until light and fluffy.
  • Gradually add dry ingredients and beat on medium till no dry spots are left.
  • Add chocolate chips and espresso and beat until just blended.
  • Transfer dough to lightly floured surface (use the buckwheat). Shape into 2″ wide logs x 10″ long. Chill the dough for at least an hour for best cutting results.
  • After chilling, cut the dough crosswise into 12 even piece – they will be large.
  • Place discs on the baking sheet/parchment and sprinkle with powdered sugar and a bit of salt.
  • Bake – rotating tray halfway through cooking. Cookies will crack and puff slightly when they are baked through. Cookies will firm as they cool. Transfer to a wire rack when slightly cool and firm, and continue to cool- about 15 minutes.

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