Buckwheat Walnut Cookies


We are experiencing a truly long and lovely spring here in the Hudson Valley of New York. In fact, I wonder if we even had a winter at all. After the last two years of brutal cold and snow, this extremely mild winter has us all feeling strangely disconnected, even vaguely apocalyptic. Nonetheless, I am still glad to see the magnolia buds opening, even if this weekend’s predicted cold snap will kill them all. Today will be almost seventy degrees, and the may flies swarming around my head this morning at forty degrees is surely a signal of that. Thankfully, they will all die in the cold snap too. A few years back we had a spring with a mean streak, and as you drove around the magnolia trees were hard to look at with their brown blossoms dead like fall leaves. This is also a tenuous time for fruit trees, for if we lose their blossoms, we lose the fruit too.

Regardless of the looming danger, the garden is alive with new details every day. The strawberries are greening up, the rhubarb is poking through the dirt, and the jostaberries are exuberantly leafing out. The seeds given to me from John Scheepers Kitchen Garden are all popping: snow peas, spinach, carrots, kale, radishes, and lettuces. I direct sowed them all in the second week of March. Spring is such an exhilarating time of year. To have that new and local green creeping back into our diets makes heavier winter fare and baked goods no longer so enticing. I’ve been especially trying not to bake too much, but I have a cookie-and-cake-craving sweet tooth that I can hold back on for only so long.

These cookies helped out by seeming to be virtuous, though I’m not sure it’s actually true. They are the type of cookie that you might take along on a long hike. They are quite hard, do not crumble at all, yet are so satisfying, both as sustenance and for that insatiable sweet tooth. I’ve only made them once, so if you try them out will you tell me what you thought? I added some dark chocolate to half the batch, and that was pretty tasty. Also, other sweet recommendations are welcome!

Buckwheat Walnut Cookies

2 cups buckwheat flour

1 cup walnuts

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup brown rice syrup

1/3 cup maple syrup

1/3 cup coconut oil

Mix the dry ingredients. Mix the wet ingredients–to do this you might want to heat them up so they are all liquid. I refrigerate my brown rice syrup, so it was super thick, and the coconut oil was solid, so this was necessary. Then mix the dry to the wet slowly so that it evenly distributes to a thick mixture. You may need to sprinkle a little warm water to make sure it all pulls together. Roll it all up into a log, seal with plastic wrap and let it sit in the fridge for a few hours. It will be quite hard when you remove it from the fridge. Have the oven preheated to 350. Slice discs (thinner will be harder, more cracker-ish, thicker will be still a hard cookie but more shortbread-ish) and put on a greased cookie tray or a tray with a baking liner. Bake for 15 minutes, or until just golden on the edges.



  1. delicious! And very easy. We all liked them at our house. I used barley malt syrup because I didn’t have brown rice syrup, which affected the flavor. Do you think I could just sub more maple syrup or honey for the brown rice syrup?

    1. Thanks for letting me know, Margo! I am not really sure what would happen on that sub. I feel they would be quite sweet with double the maple syrup or adding 1/3 of a cup of honey. The brown rice syrup was what made these such sturdy cookies, so maybe that would be a way to soften them. I bet it would be a tasty experiment. I’ll have to go out and get some more buckwheat flour so I can try it!

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