Buckwheat Poppyseed Thumbprint Cookies
Buckwheat Poppyseed Cookie with Fig Jam
I got my hand on a bag of buckwheat flour the other day, and remembered this recipe that I haven’t made for several years. It’s a perfect weekday cookie, when you are craving something sweet and easy to put together. I love that buckwheat is a grass and not a grain, which makes them feel extra nourishing. They are barely sweet, but sweet enough to where the kids love them too. The dough is shortbread-like, and keeps well for many days.
This recipes is adapted from Megan Gordan at A Sweet Spoonful. I met Megan many years ago when we shared a commercial kitchen. It was the time of my food truck, Vesta Flatbread, and Megan was running a granola business. She has a book called Whole Grain Mornings. Her recipes are well written and straightforward, and require just a little bit of tweaking to make them gluten, dairy and refined sugar free.
YIELD: 10-14 COOKIES
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
Keep in mind that these cookies are different from some other baking recipes in which you’re looking to cream the butter and the sugar for a number of minutes to introduce air into your dough. Here, you really just need to mash the sugar into the butter. It’s what I love about this recipe- it comes together with two bowls and a fork in a few minutes.
INGREDIENTS
1/2 cup (4 ounces) room temperature unsalted organic cultured butter or coconut oil
1/3 cup coconut sugar
2 large eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2/3 cup (165g) buckwheat flour
2/3 cup gluten free flour mix (I like Arrowhead Mills)
1/4 cup poppy seeds
1/4 cup jam or fruit compote, ideally a low sugar one like
INSTRUCTIONS
Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
In a medium bowl, cream the butter (or coconut oil) and coconut sugar together with a fork (or your hands). Add the egg yolks, vanilla extract, salt and flour. Mix well and knead together a few times with your hands to gather the crumbly pieces of the dough together.
Roll walnut-sized pieces of dough into a ball.
Whisk the egg whites until slightly foamy and place poppy seeds in a nice, shallow bowl.
Roll balls of dough in egg white and then in the poppy seeds. Set on baking sheet and flatten slightly with the palm of your hand. Make indent with your thumb and fill with 1/4 – 1/2 teaspoon of jam.
Bake for 18-20 minutes or until the dough has turned a golden brown — the cookies should feel soft and they will firm up as they cool. Cool on cookie sheet for 15 minutes. Enjoy warm. Or room temperature. In the morning — or in the evening. Store covered at room temperature.
