I got my hand on a bag of buckwheat flour the other day, and remembered this recipe I hadn’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. The dough is shortbread-like, and keeps well for many days.

A Thanksgiving staple in our family. Gluten-free, Dairy-free and refined sugar-free- and no one will no. It’s kind of like a giant candy bar. This stellar recipe is adapted from a more gluttonous version by one of my favorite chefs, Suzanne Goin.