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Buckwheat Cookies

  • prep: 15 mins
    total time: 2 hours 30 mins
  • yield: Makes 30 cookies
Photography: Richard Banks




  • 1 1/2 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/4 teaspoon coarse salt
  • 2 sticks unsalted butter, softened
  • 2/3 cup sugar
  • 1/3 cup cacao nibs
  • 1 1/2 teaspoons pure vanilla extract

Cook's Note

Cookies can be stored in an airtight container at room temperature up to 3 days.


  1. Step 1

    Whisk together flours and salt in a bowl to combine. Beat together butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low and gradually add flour mixture, beating until just combined. Add cacao nibs and vanilla; beat until just combined.

  2. Step 2

    Transfer dough to a work surface and gently knead a few times to evenly distribute cacao nibs. Form dough into a log roughly 12 inches long and 1 1/2 inches in diameter. Tightly wrap log in parchment or wax paper and refrigerate until firm, at least 1 hour and up to 1 day.

  3. Step 3

    Preheat oven to 325 degrees and set racks in upper and lower thirds. Unwrap dough and cut into 1/4-inch-thick rounds. Place rounds 1 inch apart on parchment-lined baking sheets and bake, rotating once halfway through, until lightly golden, 12 to 15 minutes. (Cookies will become firm and crisp as they cool.) Transfer cookies to a wire rack and let cool completely.

Martha Stewart Living, May 2013

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