Buckwheat Cottage Cookies

The perfect not overly sweet cottage cookie to pair with a cup of tea. So healing, filling and comforting! This recipe is on repeat at all times in our home during the winter.

PREP TIME: 25 minutes
COOK TIME: 15 minutes
TOTAL TIME: 40 minutes


  • 10 tbsp of grass fed butter or ghee
  • 1/3 cup of brown sugar 
  • 1/3 cup of coconut sugar
  • 1 large egg
  • 2 tsp almond extract 
  • 1 1/4 cup cassava flour
  • 1/3 cup buckwheat flour 
  • 1/4 tsp baking soda 
  • 1 cup chocolate chip cookies
  • Sea salt (sprinkled on each cookie) 


Preheat the oven to 350°F. 

Mix both sugars together and egg in a bowl while you wait for butter to brown in the pan. Allow butter to fully cool before adding to the sugar/egg mixture. Add almond extract. 

Mix dry ingredients together and fold liquid mixture gently. *You might need a few extra spoonfuls of cassava flour but give it a minute to hydrate before adding more. We don’t want a firm dough, we want it to be a good cookie dough consistency. Add chocolate chips. Spoon each cookie onto a cookie sheet covered with parchment paper. Sprinkle sea salt on each cookie.

Bake for 15 minutes.

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