Buckwheat Toffee Cookies #CreativeCookieExchange

Buckwheat toffee cookies are chewy, sweet and delicious. As an added bonus, if such a thing matters to you, they are naturally gluten free.

This month my Creative Cookie Exchange friends are all baking with whole grains. I chose buckwheat because it makes a hearty flour that bakes up light, despite its darker color and I just happen to have some in my freezer.

Buckwheat, despite its name, is not related to wheat at all, but comes from the same family as rhubarb, sorrel and dock. It’s the main ingredient in Japanese soba noodles and the Brittany favorite galette des sarrasin, a large filled crepe, among other regional recipes. It can also be substituted for regular flour in most recipes.

Buckwheat Toffee Cookies   

If you can’t find toffee bits for making these buckwheat toffee cookies, take a small hammer to your favorite hard toffee, like Wether’s candies.

Ingredients
1 1/8 cup or 155g buckwheat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup or 113g butter, softened
1/2 cup or 100g brown sugar
1/4 cup or 50g white sugar
1 large egg
1 teaspoon vanilla
1/2 cup or 90g English toffee bits plus extra for sprinkling, if desired.

Tip: Unless you go through a bag quickly, do store any extra buckwheat flour in the freezer. This hearty grain can get stale when stored at room temperature.

Method
Measure your buckwheat flour, baking powder, baking soda and salt into a bowl and whisk to combine. Set aside.

In a mixing bowl, cream together the butter, brown sugar, and white sugar. Scrape down the bowl with a rubber spatula, then add the egg and vanilla.  Blend until fully incorporated.

Add the buckwheat flour, baking soda, and salt. Mix to thoroughly combine. Fold in the toffee bits.

Shape into a log about 1 1/2" in or 13.8cm diameter and roll up in cling film. Refrigerate the dough for at least 1 hour, or overnight so that it firms up.

When you are ready to bake, preheat the oven to 350°F or 180°C and line two baking pans with baking parchment or silicone liners.

Cut the dough log into 24 even slices.

Place them evenly spaced on the lined baking pans. Do not crowd them as, even after chilling, this dough spreads out a lot. Top the circles, if desired, with more toffee bits and gentle press them down.

Bake for about 8-10 minutes or until the cookies puff up and look cooked, except perhaps for the very middle.

They will still be quite soft so let them cool for 10 minutes on the baking pan, then transfer the cookies to a wire rack to cool completely.

Enjoy!

Like buckwheat? Try this great blackberry date muffin recipe also.


Check out the rest of the whole grain cookies we’ve baked up for you today. Many thanks to Holly from A Baker’s House for hosting this month.

• Amaranth Lemon Cookies from A Shaggy Dough Story
• Buckwheat Toffee Cookies from Food Lust People Love
• Loaded Aussie Bites from A Baker's House
• Only Oats Cookies from What Smells So Good?
• Rye Chocolate Chip Cookies from Karen's Kitchen Stories

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board. We post the first Tuesday after the 15th of each month!

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