These buckwheat cookies are adapted from a couple of other recipes I’ve shared – these date sweetened oatmeal breakfast cookies and an oldie, hazelnut oatmeal chocolate chip cookies. I wanted them to be a bit like chocolate chip cookies but something you could take on a hiking trip too.
The neat thing is here that the cookies aren’t really crumbly at all. Oat and buckwheat flour are great for gluten free baking, easily my favourites, and chia, nut or seed butter, and coconut oil hold everything together here really well.
I chose coconut sugar to do most of the sweetening here. It makes them a bit more dessert like rather than breakfast, but with all those seeds it works either way. We are not averse to chocolate for breakfast.
Why You Should Try This Recipe
These are true trail mix cookies, with lots of energy-boosting ingredients like whole grain flours and plenty of seeds. If you love to walk or hike, or often need a nutritious midday snack, these are just right for you.
- No beating needed: the ingredients are first whisked and then you switch to a spatula or spoon, but there’s no need to bring out the electric mixer.
- It’s ultra flexible: these are like build-your-own cookies, with the add-ins changing to whatever you like most. Use different fruit, seeds, and chocolate if you want to.
- It’s a big batch: the recipe makes two dozen cookies so you can freeze plenty for later. (Use the slider in the recipe card to reduce it if preferred.)
Ingredient Notes and Substitutions
- Flour: I don’t recommend changing the flours used. There can be some variation in how much liquid is absorbed between types of oat flour and buckwheat flour, so if you feel that the dough seems dry, go ahead and add an extra splash of milk. This might be the case if your nut butter is on the dry side as well.
- Seeds: You can use any seeds or nuts you like instead, barring extra chia or flax. As long as it’s not a seed that sucks up a pile of moisture you’re good. If you have grain free granola kicking around you could toss a cup of that in instead of the seeds too.
- Nut or seed butter: any type can be used, as long as it’s fairly soft/runny and not dry. Try the mixed nut/seed butter from my cookbook, sunflower seed butter, peanut, almond, or hazelnut butter.
- Add-ins: other dried fruit can be used in place of cranberries, and of course you don’t have to add chocolate (but I don’t know why anyone wouldn’t).
Step by Step
1. Mix: whisk the dry ingredients in a large bowl to combine.
2. Add-ins: stir in the add-ins (seeds, chocolate, etc.) to incorporate.
3. Mix wet ingredients: in a separate bowl, whisk the wet ingredients until combined.
4. Mix the dough: add the nut butter mixture and stir well to combine. Don’t worry about over mixing.
5. Scoop cookies: place onto a prepared baking sheet and flatten slightly.
6. Bake: if possible, two trays can be baked at once. Otherwise go in two batches.
These cookies are really quite sturdy. Part of the reason they’re called trail mix cookies is because they work well to bring on a hike and don’t fall apart so easily. They do get a bit softer when the weather is very warm, so keep that in mind if it’s 30 degrees when you’re out.
The cookie mixture will seem too wet when you first stir it up, so you let it sit for a few minutes to let the chia do its magic. That’s why the recipe is a bit different than usual and you mix up the dough before heating up the oven. It rests and firms up while the oven heats.
I haven’t tried these cookies with 100% either oat or buckwheat flour, just the mix. And if you’re not sure, despite the misleading name, buckwheat is totally gluten free!
How to Store
Storage: place in a sealed container and refrigerate or store at room temperature. In the summer months I suggest refrigerating, and in winter they can be on the counter for 3-4 days.
Freezing: to freeze before baking, freeze the scooped and flattened cookies on a sheet before moving to containers. Bake at the same temperature but add a couple minutes to bake from frozen. For baked cookies, simply freeze in an airtight container for up to three months.
Buckwheat, I think, can take a bit of getting used to. As a flour, it’s very neutral and slightly nutty, but the seeds have a texture that can be a bit strange as you chew. If you’re not sure if you like buckwheat seeds then I’d use something else in the mixed seed bit.
If you have to buy more buckwheat flour than this recipe calls for, it also makes great gluten free banana pancakes, and several readers have had success using buckwheat to make my tahini banana bread gluten free too. As far as gluten free flours go it’s a solid all-purpose one to have around and has a good flavour.
- Make your own flour: If you don’t have the flours on hand, but you have buckwheat groats and rolled oats, you can make your own flour in a high-speed food processor. Just blend until a flour forms (it’s easiest to go by weights for this).
- Don’t forget to flatten: these cookies won’t spread much in the oven, so they should be flattened slightly before baking to ensure an even bake.
- Don’t preheat: not preheating the oven first isn’t a typo – the dough needs to sit for a few minutes to allow the chia to absorb some of the moisture and make it easier to handle. Once it’s rested slightly, you should be able to roll the dough into balls. If you have a cookie scoop that can be used instead.
More Gluten Free Cookies
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Trail Mix Cookies
- 120 grams buckwheat flour
- 110 grams oat flour
- 80 grams coconut sugar
- 1 tablespoon arrowroot flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 150 grams mixed seeds or nuts
- 60 grams dried cranberries or other fruit
- 100 grams dark chocolate, chopped
- 50 grams chia
- 75 grams nut or seed butter
- 60 grams coconut oil, melted
- 80 ml oat milk
- 2 tablespoons maple syrup
- Add the buckwheat flour, oat flour, coconut sugar, arrowroot, cinnamon, baking soda, and salt to a large bowl. Whisk to remove any lumps, then stir in the seeds, dried cranberries, chocolate, and chia.
- In another bowl, whisk together the nut butter, coconut oil, milk, and maple syrup.
- Add the nut butter mixture to the large bowl and mix until fully incorporated and no streaks of flour remain. Don’t worry about over mixing. Let the dough rest while you preheat the oven.
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper. Measure out about two tablespoons of dough for each cookie and roll them into balls (or use a cookie scoop).
- Place each ball about 5cm (1.5 inches) apart on the prepared baking sheet and flatten slightly with your hand.
- Once all the dough has been used, bake the cookies for 8-10 minutes, or until lightly golden. Remove from the oven and let the cookies cool on the tray for 5 minutes before carefully removing and cooling fully on a rack.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.