Buckwheat Almond Shortbread Cookies (Vegan, Grain-free)

4.62 from 13 votes

Buckwheat Almond Shortbread Cookies (Vegan, Grain-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.

Prep Time15

Cook Time15

Course: Cookies

Cuisine: American

Keyword: almond flour, almond meal, buckwheat shortbread, coconut sugar, gluten-free buckwheat shortbread, healthy cookies, healthy shortbread, low sugar, vegan shortbread

Servings: cookies

Author: Camilla

Ingredients

1 cup unsweetened flaked or shredded coconut
1 cup buckwheat flour
1 cup almond flour
1/4 cup coconut sugar (or use brown sugar)
Optional: 1 teaspoon ground cardamom
1/2 teaspoon fine sea salt
1/2 cup coconut oil, melted (see notes for options)
1 tablespoon warm water (more, as needed)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
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.
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.
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.
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 completely.
Repeat with remaining cookie dough.

Notes

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.

Coconut Oil Options: An equal amount of plant butter (vegan butter), melted, can be used in place of the coconut oil. Be sure to use stick variety (solid) vegan butter as opposed to tub-style vegan butter spread (the latter has a much higher water content).

Nutrition