Gluten-free buckwheat cookies that don’t pretend to be wheat. Not overly sweet. No strange aftertaste. Rustic and confident, with buckwheat flour doing exactly what it does best. It’s paired with hazelnuts and a touch of cocoa, just enough butter for a crumbly bite, cinnamon, lemon zest, and a glossy dollop of bright strawberry jam in the center.
They’re quick and simple to make, with no complicated steps or special equipment, and they do store for a while (assuming, of course, you don’t eat them all the very same day).
Recipe highlights: Jam-filled buckwheat cookies
These are as easy as cookies get. No special equipment and no fuss, just a bowl, a mixer, a wooden spoon, and a baking tray. The dough comes together in minutes, you roll it into balls, gently “hole” them with a spoon, and after about ten minutes in the oven, they’re ready for their jammy centers.
From start to finish, it takes about 50 minutes, with most of that time going to chilling the dough. They are perfect for that “I want to bake something” mood or last-minute cookie cravings. The result is 35 delicious buckwheat cookies.
Rich and nutty. They have a warm, cozy flavor. Combined with hazelnuts, a touch of cocoa, a hint of cinnamon, lemon zest, and homemade jam right in the middle, you probably wouldn’t notice that they’re made from buckwheat flour.
Lighter than classic jam-filled cookies. Buckwheat flour is naturally rich in nutrients without leaving you feeling overly full. I just love how these feel indulgent but not heavy at all. This is one of my favorite recipes with buckwheat and one of the best cookies we’ve tried.
A combination that just works. Buckwheat, hazelnuts, and cocoa create a very pleasant, warm aroma, while the lemon zest, cinnamon and the jam add a delightful contrast.
100% naturally gluten-free, without any tricks. Grain-free, with no unusual binders or specialty ingredients; everything holds together just with pantry staples you likely already have at home.
They last a while. These cookies keep for up to two weeks and stay deliciously tender and crumbly the whole time.
The ingredients
BUCKWHEAT FLOUR – The type of flour makes a difference – I used common buckwheat flour here. If you’re working with Tartary buckwheat flour, cut the amount by about 15% and add an extra tablespoon of butter (it drinks up more liquid and needs a little help).
GROUND HAZELNUTS – Go organic; they can come from the grocery store, but don’t leave them out. They’re the reason these cookies are crumbly in the best way and taste so adorably nutty.
POWDERED SUGAR – You can swap it for brown sugar, sweetener or honey. If you use honey, stick to half the amount and replace the other half with more ground hazelnuts. Planning to dust the cookies with powdered sugar? Count on about 20% extra.
COCOA – Cocoa powder adds depth of flavor and pairs beautifully with buckwheat and strawberry jam.
BUTTER – Use real butter (unsalted) and let it soften properly before you start. It needs to be at room temperature for a smooth, easy-to-mix dough.
AN EGG – One large egg is all you need to hold everything together. Room temperature works best here, too.
BAKING POWDER – Baking soda works as a substitute. The 12 g of baking powder in this recipe equals about 3 g (1 teaspoon) of baking soda.
CINNAMON – Non-negotiable. A full tablespoon adds warmth, and your kitchen will smell amazing while these bake!
LEMON ZEST – Always fresh. Use an organic lemon so you get all the aroma without wax or unwanted chemicals on the peel.
JAM – I went with strawberry jam, but any homemade jam will do. Dark chocolate, lemon curd, or (my favorite) orange curd all work great. Just make sure it’s liquid enough when heated to easily fill the centers and firm enough once chilled so the cookies stack neatly.
How to make jam-filled buckwheat cookies
STEP 1: Preheat the oven to 338°F/170°C.
In a large bowl, mix together the sifted buckwheat flour, ground hazelnuts, cocoa powder, and baking powder. Stir until the cocoa is fully incorporated and the mixture looks evenly brown throughout.
STEP 2: In a separate bowl, whisk the powdered sugar, butter, and 1 large egg. Add the cinnamon and lemon zest. Keep mixing until the mixture is smooth and uniform, with no visible butter pieces. If you still see streaks, give it a little more time.
STEP 3: Start adding the dry ingredients gradually, one cup at a time, mixing on low speed as you go. At first, the dough will look crumbly, almost like large streusel. As the butter fully blends into the flour, it will come together and turn slightly sticky.
STEP 4: Once everything is well mixed, form the dough into a large ball. Wrap it tightly in plastic wrap or transfer it to a covered container, then chill in the refrigerator for about 30 minutes before baking.
STEP 5: Line a baking sheet with parchment paper. Scoop out small portions, about one tablespoon each, and roll them into small balls of dough with your hands. I used a tablespoon to measure, keeping them evenly sized. Place the dough balls on the baking sheet, leaving about 4 cm (1½ inches) between each.
STEP 6: Use the handle of a wooden spoon (or something similar) to make a hole in the center of each dough ball. Press gently, then twist slightly so the dough doesn’t stick. Thumbprints work too, but the indentation will be a bit shallower.
STEP 7: Place the baking tray in the oven and bake for about 10 minutes at 338°F/170 °C. Ovens vary, so keep an eye on the cookies toward the end (you want them nicely baked, not browned).
STEP 8: While the cookies bake, warm the jam until it becomes fluid enough to spoon easily into the centers.
STEP 9: Remove the cookies from the oven and fill the centers with jam while they’re still hot. A teaspoon makes this step neat and easy.
STEP 10: Transfer the cookies to a cooling rack. Buckwheat cookies tend to crack as they bake, so the first round of jam will settle into those cracks. Once it sets slightly, add a second generous drop of jam on top to create that pretty, button-like finish.
STEP 11: Let the cookies cool and dry on the rack before serving or stacking them in a cookie box. They’re ready when the jam is firm and holds its shape.
And that’s it – this is just how easy these buckwheat cookies are to make. I hope you enjoy every single bite!
Tips and notes
Watch the oven closely while baking. Because the dough is dark brown, it’s much easier to miss the moment when the cookies are just done and end up accidentally overbaking them.
Dust with powdered sugar before adding the jam (optional). We kept ours natural, but if you want that classic look, let the cookies cool slightly, dust them lightly, and only then pour the hot jam into the centers. This keeps them neat and clean.
Blend the jam if needed. Some homemade jams, like plum jam, still have chunks of fruit. A quick blend makes the jam smoother, easier to fill, and prettier on the finished cookies.
Hold each cookie while filling. It’s much easier than trying to pour warm jam over a full baking sheet. A teaspoon gives you control and keeps things tidy.
Fill the cookies twice. The first round lets the jam sink into the cracks. The second round, slightly cooled, sits nicely on top and creates that pretty finish.
Finish with sliced hazelnuts. A light sprinkle adds extra crunch, making these buckwheat beauties even more irresistible.
Storage instructions
Storing baked cookies: Make sure the cookies are completely cool before packing them in a box. Line the box with parchment paper, then arrange the cookies inside. They will keep for about two weeks. Well, if you don’t eat them all.
Freezing the dough: You can freeze the unbaked dough with no issues. Prepare a batch (or two) of buckwheat cookie dough, roll it into balls (no chilling needed here), and place them on a baking sheet. Freeze until firm, then transfer to a plastic bag and store in the freezer for up to 6 months.
Baking from frozen: Let the frozen dough balls thaw slightly, just until they’re soft enough to press a hole in the center. Then bake them exactly as described in the original recipe.
More cookie recipes
Buckwheat cookies FAQs
Absolutely! You can make the dough even a few days before baking. Just make sure it’s tightly wrapped (or stored in an airtight container), so it doesn’t dry out.
Yes, you can! If your jam is sweet enough, you won’t really miss the sugar in these cookies. Or fill them with chocolate if you want them sweeter, without adding any extra sugar to the dough.
Replace the butter with a plant-based butter that’s meant for baking (not margarine). Use it in the same amount and make sure it’s soft but not melted before mixing. The dough should look and feel the same as with regular butter. The egg can be swapped for 1 tablespoon ground flaxseed mixed with 2½ tablespoons water.
Buckwheat Cookies With Strawberry Jam (Gluten-Free)
EQUIPMENT
- 1 baking sheet
- 1 hand mixer
- 1 wooden spoon
INGREDIENTS
- 180 g buckwheat flour
- 100 g ground hazelnuts
- 120 g butter
- 100 g powdered sugar
- 25 g cocoa powder
- 1 tbsp cinnamon
- 2 tbsp lemon zest
- 200 g strawberry jam
INSTRUCTIONS
- Preheat the oven to 338°F/170°C. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, stir together the buckwheat flour, ground hazelnuts, cocoa powder, and baking powder until everything is evenly mixed and gets a nice brown color.
- In another bowl, mix the butter and powdered sugar until creamy. Add the egg, cinnamon, and lemon zest, then keep mixing until smooth and well combined. There should be no bits of butter visible.
- Add the dry ingredients to the butter mixture gradually, mixing gently as you go. At first, the dough will look crumbly, almost sandy, but as it comes together it will turn soft and slightly sticky.
- Shape the dough into a large ball, wrap it well or place it in a covered container, and refrigerate for about 30 minutes to firm up.
- Scoop out portions of dough, about 1 tablespoon each, and roll them into balls. Place them on the prepared baking sheet, leaving about 4 cm / 1½ inches of space between each one.
- Use the handle of a wooden spoon to gently press a hole into the center of each ball. A small twist as you lift helps keep the dough from sticking.
- Bake for about 10 minutes, just until the cookies are set. Because the dough is dark, keep an eye on them and avoid letting them brown.
- While the cookies are in the oven, warm the jam until it’s loose enough to spoon easily.
- Take the cookies out of the oven and fill the centers with warm jam right away. Transfer them carefully to a cooling rack.
- As the jam settles into the cracks, add a second small spoonful on top for a neat, rounded finish. Let the cookies cool completely before serving or storing.
NOTES
NUTRITION
These cookies were featured at Pieced Pastimes, My Life Abundant and Esme Salon.
If you make this recipe, let us know! Drop a comment below – we’d love to hear how yours turns out!
And hey, please do hit that share button and spread a little cookie love. ❤️
This cookie recipe sounds wonderful, and I bet it’s tasty. Great step-by-step instructions as well.
Thank you!
Need to go and buy buckwheat
Visiting via Wonderful Wednesday Blog Hop.
Those look really good!
Thank you Joanne!
Me again, dropping in here
Congratulations, your post will be featured at SSPS 395, see you Monday. Thanks for sharing.
Wow, thank you Esme! You made my day!
Those look really delicious, I’ll be trying them on the weekend. Thanks for sharing with #pocolo