Glutenvrije boekweit koekjes met anijs en pecan

Recipe Baking Gluten-free

I'll be straight to the point: these are some of the best gluten-free cookies I've made so far. After making taaitaai in December I ended up with a jar of anise seed in the cupboard that I hadn't used since, so I thought—if it works in taaitaai, why not try it in a cookie? The anise doesn't overpower these gluten-free buckwheat cookies because you only use one tablespoon. Combined with the lemon zest and pecans it's simply delightful.

Recipe

Gluten-free buckwheat cookies with anise and pecan

The delightfully subtle anise flavor combined with bright lemon makes these cookies an absolute winner. As a bonus, they're free of refined sugar and contain no gluten.

Course	Snack
Kitchen	Dutch
Servings	15 cookies

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Oven
Food processor
Baking sheet
Parchment paper
Bowl
Fork

Ingredients

150 g buckwheat flour
125 g maizena
1 tsp cream of tartar baking powder
1/2 tsp baking soda
1 tbsp anise seeds
100 g coconut oil
1 egg
50 ml water
50 g coconut blossom sugar
zest of half a lemon
25 g unsalted pecans

Gluten-free buckwheat cookies with anise and pecan

Preheat the oven to 180°C
Melt the coconut oil.
Put all the dry ingredients, except the pecans (buckwheat flour, maizena, baking powder, baking soda, anise seeds, coconut blossom sugar and lemon zest) into the bowl of the food processor. Turn the machine on and add the coconut oil.
Let it mix briefly, then add the egg and the water and mix until you have a smooth dough.
Line a baking sheet with parchment paper and shape the cookies on it. Make rounds and keep them slightly thicker in the middle; flatten the edges a bit with your fingers. Then press gently on the top with a fork to create a pattern and place one pecan on top of each cookie.
Bake for about 15 minutes and let cool thoroughly. The cookies are even tastier the next day; store them in an airtight container outside the fridge.

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These gluten-free buckwheat cookies with anise and pecan are a delicious alternative to the classic cookie. The combination of buckwheat flour and maizena gives a lovely, light texture, while the anise seeds and lemon zest add a refreshing flavor.

Store the cookies in an airtight container outside the fridge. They're even better the next day, so feel free to make them a day ahead. Perfect to bake as a treat or to give as a gift to someone who eats gluten-free.