Nibby Buckwheat Butter Cookies


So today I have got a sleeper recipe for you. You know one of those that you blow off thinking it is kind of lame but when you actually make it  - it is a game changer. Nibby buckwheat butter cookies are where it is at.  For real.


I was first given this recipe by my chef instructor at cooking school. I didn’t really think anything of it. It was “cookie day” during our pastry week  and I was too busy oogling over the Madeline recipe and the lace cookie recipes that we were going to make to notice (or even care) for that matter about a cookie that had buckwheat in it. No thanks. Chef kept on asking why no one was making this recipe. We quietly tried to ignore her, the rum raisin cookies seemed much more fun.  Finally someone make these nibby buckwheat butter cookies and we all stopped in our tracks. These cookies were delicious. A crunchy butter cookie with the sweetness from the buckwheat and bitterness from the cocoa nibs – it was life changing in the world of cookies.


This was one of those recipes that got handed around in the cooking world. It originally came from the beautiful dessert book by Alice Medrich called Pure Dessert. A pastry chef from a local SF restaurant took that recipe and made holiday gifts out of them by making the dough then wrapping it and giving the unbaked dough away as holiday presents. (Genius!) My cooking school chef received one of those as a holiday gift, loved the cookie, and has been teaching this recipe at cooking school ever since.


One of the best things about these cookies are how long you can keep them. Alice Medrich in her cookbook says you can keep them baked for a month! Say what?!?I have kept them for about a week but they always disappear because I love to eat them so much.(Totally delicious and acceptable for breakfast)  I have also started to do some catering and these are always on my menu – people love them.


This recipe is a keeper, I promise. Don’t overlook it for a more glamorous cookie recipe. Try these nibby buckwheat butter cookies. I promise you will love them.

Nibby Buckwheat Butter Cookies
  • 1 1/4 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 8 ounces (2 sticks) butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cups cacoa nibs
  • 1 1/2 teaspoons pure vanilla extract

Whisk flours together in a medium bowl. In another bowl or the bowl of a Kitchenaid, beat butter, sugar and salt until smooth and creamy but not fluffy. Mix in cacao nibs and vanilla. Mix in flours just until incorporated. Scrape the dough into a mass and need with hands for a few minutes until dough is smooth. Refrigerate dough until it is cold.

Divide dough in half and place one half in between two pieces of parchment paper. Roll out dough until desired thickness, I like them about 1/4" thick. Using your favorite cookie cutter, cut out cookies and place them on a parchment lined baking sheet.

Put cookies into a 350 F pre-heated oven and bake until the sides of the cookies are golden. Let cookies cool completely.


  1. Chase says

    Question: can you make these using buckwheat flour only? I’m asking bc buckwheat is gluten free and for those of us who are sensitive having another cookie in the arsenal would be awesome. xo

    • says

      I hope Amanda doesn’t mind me stepping in here, but I have been living gf for over 5 years and use a lot of buckwheat flour. I have used all buckwheat flour in recipes and it often works, but I have not tried all buckwheat with cookies. Buckwheat does have a strong flavor, so I usually add my regular gluten free baking flour or brown rice flour in place of the all purpose flour. I would just play around with it and see what works best for you.

      I agree that these cookies look very good.

      • admin says

        Hi Genie,
        Of course not! I am glad you added your thoughts. To be honest I haven’t made these all buckwheat yet out of fear that I will eat them all, like I did the last batch :) I agree buckwheat has a strong flavor and it will cause the cookies to be more “crumbly” but adding brown rice flour or gf flour as a replacement to the all purpose is a great idea. Thanks!

  2. says

    What Chase Said (Hi Chase!)
    Also, I am old school with no ipad in the kitchen. I can print your recipe but not even one picture to go with. I am picture oriented — can you change so that one teeny pic goes into your recipe page?
    LOVE you recipes and will buy your book when you write one!

    • admin says

      Hi Kate, thanks so much for stopping by my site! I will definitely start to add pictures.Probably after the holidays :) Happy holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *