Coconut Buckwheat Soft Cookies

Coconut Buckwheat Soft Cookies

We were down to our last two cookies so I decided to make up another batch. Since chocolate was out, I was left with the usual flavours – coconut, fruit or plain. I remembered buying a packet of shredded coconut a few weeks earlier and decided on a coconut based cookie. One of my cookbooks featured a coconut oat cookie which I thought was interesting but I didn’t have enough quick cooking oats so I decided to replace them with buckwheat flakes which I usually add to Noah’s morning cereal to give it some texture.

Buckwheat is a wonderful gluten-free alternative that is packed with plenty of vitamins and minerals. I have been giving buckwheat regularly in the form of whole groats; this seed is commonly found here in France as ble de noir or farine de sarrasin (simply put, it is buckwheat flour) and you use this flour to make savoury crepes. I use the groats in Noah’s food, flakes in his cereal (together with millet puffs) and yes, in baked goods.

Do be forewarned, this recipe will give you a soft cookie due to the inclusion of buckwheat flakes. If you don’t have buckwheat, you can replace it with quick-cooking oats OR quinoa/millet/corn/wheat/rice flakes.

Coconut Buckwheat Soft Cookies
Adapted from Best Ever Cookies’ Coconut Oat Cookies recipe

Makes about 30 cookies depending on the size


175 gms / 2 cups buckwheat flakes
75 gms / 1 cup shredded coconut
225 gms / 1 cup butter or margarine
40 gms / 1/4 cup white sugar
40 gms / 1/4 cup brown sugar
2 eggs
2 tbsp yogurt
1.5 tsp vanilla extract
115 gms / 1 cup cake flour
1/2 tsp baking soda


  1. Preheat your oven to 200°C / 400°F.
  2. Spread the buckwheat flakes and coconut on an ungreased baking sheet. Bake for 8-10 minutes until golden brown, stirring frequently.
  3. In a separate bowl, cream the butter or margarine with both white & brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the yogurt and vanilla essence. Fold in the flour and baking soda before adding in the toasted buckwheat flakes and coconut. Stir to incorporate all.
  4. Drop spoonfuls of the dough about 1-2 inches apart onto a baking tray and flatten slightly. Bake for 8-10 minutes until golden brown. Transfer to a wire rack to cool.
  5. Enjoy them fresh or store in an airtight container to keep for later.

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