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Buckwheat – almond cookies with OliveOil, gluten-free!

This lovely recipe allows much variation. You can add for example fruit, nuts, seeds or chocolate. This time, we preferred raspberries with white chocolate chunks.


  • 100 ml mild extra virgin OliveOil
  • 125 g sugar
  • 1 egg
  • 100 g buckwheat flour
  • 75 g almond flour
  • 25 g buckwheat flakes
  • 1 tsp baking powder
  • 200 g white chocolate chunks
  • 150 g frozen raspberries


  1. Preheat the oven at 160 degrees.
  2. Mix OliveOil with sugar.
  3. Add the egg and mix it.
  4. Add the flour, the chocolate chunks and the frozen raspberry and mix it into a smooth batter.
  5. Use a spoon to make little balls on greaseproof paper and flatten them.
  6. Bake the cookies 25-30 minutes (golden brown).

If you store them in a pot or cookie tin, they remain fresh several days!