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Buckwheat Almond Shortbread Cookies {vegan, gluten-free}

Swoon-worthy buckwheat almond shortbread cookies are equal parts treat and energy snack! Made with buckwheat flour, almond flour and coconut, they are vegan, gluten-free & low in sugar.
close-up of buckwheat almond shortbread

Bake a Batch of Power Cookies

I love my afternoon cup of tea; its a long-standing family tradition to stop everything and savor a cup…or two…or three. Part of the love is that “tea time” is also code for “let’s eat cookies.” The anticipation of tea + cookies makes every afternoon brighter.

But since I am also both a fitness instructor and fitness enthusiast, I need cookies that do double duty as treat and power snack, especially on the days I teach evening spin classes or head out for a run with my running group.

That’s why I created these wholesome lovelies: Buckwheat Almond Shortbread Cookies.

buckwheat almond cookies viewed from above

In place of traditional cookie ingredients–white flour, white sugar, butter, and eggs–these cookies are packed with nutrient-dense superfoods, including the following:

What are the Health Benefits of Buckwheat Flour?

It’s likely that you already know some, or many of the health benefits of almond flour (rich in healthy fat, notably vitamin E, low in carbohydrates, high in protein, a good source of fiber, and rich in a variety of micronutrients). Baking with almond flour is pretty dreamy, too; it has a natural sweetness and produces delectable sweet and savory options.

Chances are, buckwheat flour is a less familiar ingredient. Let’s start to change that, right here, right now!

Buckwheat flour is simply ground buckwheat groats, and, like almond flour, it is packed with nutrition. Notably, it is:

  • Gluten-free (despite the name, it is related to rhubarb, not wheat)
  • Very high in fiber
  • An excellent source of low glycemic index carbohydrates (i.e., no blood sugar spikes)
  • High in protein (contains all of the essential amino acids)
  • High in minerals and antioxidants (including copper, manganese, phosphorous, iron, & magnesium)

What is the Flavor of Buckwheat Flour?

Buckwheat flour adds earthy, nutty flavor to baked goods (yes, please :). If you are used to all-purpose flour, it can be a little bit strong, or even faintly bitter. That is more likely the case with recipes that use buckwheat flour as the only flour.

In this recipe, I’ve combined the buckwheat flour with almond flour and ground coconut flakes, both of which have a faint sweetness that balances the buckwheat flour in toasty, nutty harmony.

buckwheat almond shortbread stacked in a glass storage jar

These cookies are not traditional “shortbread” by any means, but they will remind you of a wholemeal shortbread in both taste and texture.

Moreover, these untraditional shortbread are unqualified power food, so be sure to grab one for pre- or post-workout fuel (tea, or no tea!)

stack of buckwheat almond shortbread with a white background

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

Yield: 30 cookies

Buckwheat Almond Shortbread Cookies {vegan, gluten-free}

close-up of buckwheat almond shortbread

Swoon-worthy buckwheat almond shortbread cookies are equal parts treat and energy snack! Made with buckwheat flour, almond flour and coconut, they are vegan, gluten-free & low in sugar.


  • 1 cup unsweetened flaked or shredded coconut
  • 1 cup buckwheat flour
  • 1 cup almond flour or almond meal
  • 1/4 cup coconut sugar (or brown sugar)
  • Optional: 1 teaspoon ground cardamom


  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 1 tablespoon warm water
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a food processor, process the coconut until it resembles a fine meal. Transfer to a large bowl and whisk in the buckwheat flour, almond flour, coconut sugar, optional cardamom, and salt.
  3. Add the melted coconut oil, water and vanilla to the bowl; stir well until completely combined into a cohesive dough. Let stand for 10 minutes.
  4. Using a medium size cookie scoop (or measure out 1 and 1/2 tablespoons), portion the dough and roll each portion into a ball. Space the balls 2 inches apart on the prepared baking sheet. Using your palm or the bottom of a glass, flatten each ball into a round.
  5. Bake in the preheated oven for 11 to 15 minutes until just barely set at the centers and the edges appear crisp and golden brown (do not overbake--the cookies will firm up more as they cool). Cool 1 minute on the baking sheet and then transfer to a cooling rack to cool completley.
  6. Repeat with remaining cookie dough.


Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for up to 2 weeks, or the freezer for up to 6 months.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 90Total Fat 7.4gSaturated Fat 4.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 40.6mgCarbohydrates 5.2gFiber 1.4gSugar 2.1gProtein 1.5g

Did you make this recipe?

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Tuesday 13th of September 2022

I have a hard time getting my cookies to flatten into a nice disk without them breaking apart pretty badly. Would you suggest more water or coconut oil to help with this? They're still quite good, but I'd like to get them flatter so that they bake more consistently

Lenora LeMarquand

Friday 26th of August 2022

Is it possible to substitute rice flour for the almond flour?


Sunday 28th of August 2022

Hi Lenora, I am not sure, that might work. But I suggest adding a bit more fat to the recipe (the almond flour adds a lot os natural fat, so to make up for it, add a bit more fat).


Thursday 26th of May 2022

After almost an hour the dough was still very crumbly. I had to add more water to get it to stick together. The finished cookies are also very fragile and crumbly.


Tuesday 11th of January 2022

OMGosh...lovely tasted...added the cardamom...I found that they are very not enough to bind the ingredients. Anyone have any thoughts? That said, I enjoy the delicate flavors and quality ingredients! Thank you!


Sunday 17th of October 2021

hello! would you tell me your technique for pressing the dough so that it comes out like your picture? mine have ragged edges. yours look like they were cut out?

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