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Buckwheat Honey Cookies


  • 1/2 cup of Forever Bee Buckwheat Honey
  • 3/4 cup of coconut oil, softened
  • 1 egg
  • 1 teaspoon of gluten-free baking powder
  • 1 1/2 cups of buckwheat flour (I ground buckwheat groats into flour)
  • Pinch of salt


  1. Preheat and Line Cookie Sheet: Preheat oven to 350F (180C) and line a cookie sheet with parchment paper or a silpat.
  2. Beat: In a large bowl, beat the honey and softened coconut oil together, then add in the egg and mix until combined.
  3. Add Dry Ingredients: Add buckwheat flour, baking powder and salt, and mix well until you get a homogeneous cookie dough.
  4. Form Cookie Dough Balls: Using 1 heaping teaspoon of dough per ball and rolling the dough between the palms of your hands, you should be able to get approximately 12 cookie dough balls.
  5. Arrange: Place the balls of cookie dough evenly separated on the prepared cookie sheet.
  6. Flatten: Use your fingers to gently press down on the balls and flatten them slightly.
  7. Bake: Bake for 10 to 12 minutes or until the bottom of the cookies are golden brown.
  8. Cool: Allow cookies to cool for at least 10 minutes before removing them from the cookie sheet and placing them on a wire rack to completely cool down.
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