Strawberry Buckwheat Cookies

I don’t know about you but I have to think long and hard before baking with buckwheat. It’s not a flour that comes to my mind easily when I’m contemplating making cookies or cake.

I have made buckwheat flatbread and buckwheat crepes, and both times I used another type of flour in combination with buckwheat. In these cookies, I used only buckwheat and mixed it with strawberry jam to soften the taste. Then I topped each cookie with more jam for extra fruitiness.


Strawberry Buckwheat Cookies

Serves: Makes 18 cookies


  • 2 ¼ cups buckwheat flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup and 1 tablespoon strawberry jam (plus more for filling the cookies)*
  • 3 tablespoons agave syrup or honey
  • ¾ stick unsalted butter, melted


Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Step 2: In a mixing bowl combine the buckwheat, salt, and baking powder. Whisk the rest of the ingredients together in a separate bowl and add them to the flour. Stir well to obtain homogeneous cookie dough.

Step 3: Form small balls of dough and place them on the prepared sheet. Dig a small well in the center of each cookie using your finger. Fill each well with ¼ teaspoon jam.

Step 4: Bake for 18 to 20 minutes.

*I used Polaner fruit-juice-sweetened jam

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

Leave a Comment