Strawberry Buckwheat Cookies

I don’t know about you but I have to think long and hard before baking with buckwheat. It’s not a flour that comes to my mind easily when I’m contemplating making cookies or cake.

I have made buckwheat flatbread and buckwheat crepes, and both times I used another type of flour in combination with buckwheat. In these cookies, I used only buckwheat and mixed it with strawberry jam to soften the taste. Then I topped each cookie with more jam for extra fruitiness.

Enjoy!

Strawberry Buckwheat Cookies

Serves: Makes 18 cookies

Ingredients:

• 2 ¼ cups buckwheat flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 2 eggs
• ½ teaspoon vanilla extract
• ¼ cup and 1 tablespoon strawberry jam (plus more for filling the cookies)*
• 3 tablespoons agave syrup or honey
• ¾ stick unsalted butter, melted

Directions:

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Step 2: In a mixing bowl combine the buckwheat, salt, and baking powder. Whisk the rest of the ingredients together in a separate bowl and add them to the flour. Stir well to obtain homogeneous cookie dough.

Step 3: Form small balls of dough and place them on the prepared sheet. Dig a small well in the center of each cookie using your finger. Fill each well with ¼ teaspoon jam.

Step 4: Bake for 18 to 20 minutes.

*I used Polaner fruit-juice-sweetened jam

source https://www.dinnersanddreams.net/strawberry-buckwheat-cookies/