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Chocolate Cashew Buckwheat Cookies

Prep Time 1 hr 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins


  • 175g unsalted butter (softened)
  • 100g light muscovado sugar
  • 100g dark chocolate chips
  • 75g cashew nuts (chopped)
  • 225g buckwheat flour


  • Preheat the oven to 160ᵒC with a fan.
  • Line two baking trays with parchment paper.
  • Cream butter and light muscovado sugar until well combined. The color will turn into a light creamy cappuccino.
  • Fold in buckwheat flour and mix until well combined.
  • Scoop and divide the dough into 16 equal parts then shape into balls.
  • Place the cookie dough balls on the lined baking trays and make sure to have even spacing.
  • Flatten each dough until 1cm thick.
  • Refrigerate for at least 1 hour. This will prevent the cookies from spreading too much during baking.
  • Bake the cookies for 20 minutes until golden brown.
  • Let the cookies rest on the baking trays for another 15 minutes.
  • To finish, transfer to a wire rack to cool. Enjoy!