Buckwheat Groats Pecan and Cherry Cookies


Prep Time: 1 hour 45 minutes (including the time to soak the groats and chill the dough)

Cook Time: 15 minutes

Ready In: 2 hours

Servings: 12 – 15 cookies


  • 120 grams buckwheat groats
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon dried ginger)
  • 150 grams almond flour
  • 15 grams psyllium husk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 60 grams pecans, chopped
  • 45 grams dried cherries


  1. Put your groats into a bowl, covering them in hot coconut oil, honey and ginger. Leave this to soak for at least 30 minutes.
  2. Whilst you’re soaking your groats, whisk together the almond flour, psyllium husk, baking soda, baking powder, cinnamon, nutmeg and salt in a large bowl.
  3. Add your soaked groats mixture to the bowl of dry ingredients along with the egg, stir this all together vigorously with a rubber spatula until you have created dough. Add in your pecans and cherries.
  4. Refrigerate your dough for at least an hour. This will prevent the cookies spreading too much when they’re in the oven.
  5. Preheat your oven to 325F.
  6. Line a baking sheet with parchment paper. Make balls of dough that are roughly the size of your palm. Put your dough onto the baking sheet and put in the oven for 12 to 15 minutes. Once removed from the oven, leave to cool for 10 minutes before moving to a baking rack.

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