‘Not’ Sugar Cookies – School Safe too!

Buckwheat Sugar Free Cookies
(Nut Free, Dairy Free, Egg Free, Gluten Free, Processed Sugar Free)


Seeing the long list of ‘Free’, you may wonder, “Does these cookies taste of anything?”

I can assure you that these cookies are simply delicious and simple to make.  It is a variation of the basic Sugar Cookies that I’ve adapted from another Gluten free recipe.

For the life of me, I can’t remember where I got the original recipe from but I was ‘googling’ like an addict in the middle of night and I found this.  My mind went into overdrive, working hard to figure out a few substitutions for the ‘un-CLEAN’ ingredients in the original recipe.  Mind you, back then I was quite inexperience with ingredients, which meant that I was also spending more hours reading blogs and searching online well into the early hours of the day.

So, I really hope you will enjoy this variation of the recipe especially if you’re a mom looking to add some healthy treats without any of the restricted ingredients to your kid’s lunches.


Just a few quick tips:

  1. You can make these with any nut flours by replacing rice flour in the ingredients.
  2. You can use any dried fruits but I like to use prunes as it is one of the easiest and most available dried fruits at any supermarkets without added sugar.
  3. Adding any type of dried fruits will give it a more chewy texture.


15 minutes to prepare dough
1 hr to freeze dough for firming
10 minutes to bake



Coconut Oil (Hardened form, not liquid)

1/3 cup of Rice Malt Syrup or Coconut Palm Sugar
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup chopped pitted prunes
1/3 cup walnuts (optional and free to use other choices of your favourite nuts)


  1. In a medium mixing bowl, cream the coconut oil, with the syrup/coconut sugar, salt and cinnamon, using the back of a large spoon or a hand mixer.
  2. Stir in the vanilla extract and nuts (if using).
  3. In a separate bowl, mix the flours together.
  4. Add flours to the wet mixture to form dough.
  5. Turn out the dough onto a work surface and roll into a 2 inches diameter log.
  6. Wrap tightly in plastic and place it in freezer for about 1 hour until chilled and firm.   At this stage, you can leave it in the freezer until you’re ready to make it another day.  Just re-freeze any unused dough.
  7. Heat the oven to 160 C/ 325 F.
  8. Slice the log into ¼ inch thick crosswise. Arrange on a non-stick, greased or parchment-lined cookie sheet about 2 inches apart.
  9. Bake for 10 minutes or longer for crispier texture.  Rotate the sheet halfway through for even baking.  Remove the warm cookies and cool on a wire rack.

The cookies will keep in an airtight container, for 2 weeks at room temperature.



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