Gluten-Free Buckwheat Nut Bites
A simple and hearty cookie, it uses buckwheat flour in place of white flour for a more complex flavor and texture.
Ingredients
- Ingredients
- 4 oz butter softened
- 1/3 cup granulated sugar
- 1 egg
- 2/3 cup buckwheat flour light
- 1 tsp baking powder
- 1/3 cup chopped hazelnuts or chopped/sliced almonds
Instructions
- Heat the oven to 350F.
- Line a baking sheet with parchment paper.
- Cream together the butter and sugar, followed by the egg.
- Mix in the flour, baking powder and nuts. Combine. (If the mixture is on the dry side, add a spoonful or two of cold water)*.
- Take a heaped teaspoonful of the mixture, roll into balls and place onto the baking sheet. Gently press with a fork to flatten the cookie dough balls a little.
- Bake for 15-20 minutes in the preheated oven until the cookies are light golden.
- Let cool for about 5 minutes, then transfer onto the metal rack to cool completely.
Notes
* I've also used a different method - combined all the dry ingredients (buckwheat flour, sugar, baking powder), added the grated softened butter and the egg, and simply mixed everything and rolled into walnut-sized balls.