afternoon cookies

buckwheat cookies ingredients

I’m typing this as I sit by the side of a pool.

You might think I’m in the warm sunlight, an open book on my lap, a fruity drink with a tiny umbrella by my side. Goodness, no. (Gosh, but that sounds mighty fine, however.) Instead, I’m staring at grey skies through skylights above the pool at our gym. There are chops and splashes, coaches chanting, and not much laughter. Everything smells of chlorine. This white plastic chair is wobbly, so I have one foot jammed down on that leg. And I’m trying to protect the laptop from getting wet.

It’s Wednesday afternoon, time for swim team practice.

Our daughter lives to swim. Even when I was pregnant with her, I could feel her swimming in me, nearly constantly. She swam and danced and swayed her head, back and forth, back and forth. It didn’t take long after her birth to realize who she is: at six weeks, she started crawling up Danny’s chest while we lay on the bed. This girl likes to move.

We didn’t set out to make her the youngest kid on the swim team. If anything, I wanted her to wait, to start team sports later. But this girl, she loves the water. When she was 2 or so, some very limited times we would let her watch something on our phone. She only wanted one thing: kids splashing. We put “kids splashing” into YouTube and let her watch the little videos taken by parents, proud of their kids swimming in backyard pools. We thought she liked seeing the other kids. Now we realize she was studying. (Lu loves to move but she listens and studies while she dances.) The first time we went to the pool, after we put the blow-up water wings on her arms, she took one look at the surface of the water, and dove right in.

She never had any fear. She only delighted in that weightless, freeing feeling of floating. She taught herself to breathe under water. She knew how to kick her feet. She took to it as though she had been swimming for decades. Maybe she had. If she lived a life before this, she was definitely a swimmer.

(It’s possible that Lu is the only 5-year-old in 2014 who tries to copy Esther Williams routines.)

We learned after she was three that she slept through the night if we took her swimming in the afternoon. We started moving through the water with her four or five days a week. On some of those days, the swim team practiced on the other side of the pool. I watched her watch the teenage boys, studying their hands slicing through the surface of the water. And then she copied them, moving faster. Within a few weeks, the coaches came up to us and said, “Keep coming with that one. We’re watching her.” And when they said she was ready, the grin on her face told us it was her time.

So here I am, on a Wednesday afternoon, watching Lucy learn how to bend her elbows and point her hands as they break through the surface of the water. She’s the youngest kid on the team, by a year, and thus the slowest. And she keeps moving her arms, swaying her head, and moving forward.

The only thing I know? She’s going to be hungry when we’re done here.

Whole Grain Mornings

It took us years to realize that the most important food for Lu is what we give her after swimming. (And dance class on Tuesdays. And the soccer matches and basketball games and cross-country runs in her future, I’m sure.) If we give her empty food, she runs out of fuel before dinner. We have a tired, cranky kid on our hands, head nodding at the table. If we give her real food, with ingredients like dates and chia seeds and almond flour and coconut oil, she’s revived immediately. Those are the nights we dance to Baby Beatles! by Caspar Babypants after eating and doing the dishes.

Lu doesn’t have much of a sweet tooth. She loves the idea of ice cream but throws away her cone after five bites. But after swimming, she likes something slightly sweet. I’d rather she have sweets in the late afternoon, rather than after dinner. A dose of sweetener, right before bed? Bad idea. And let’s face it —— something handheld is going into her mouth faster than a bowl of salad. And so we’ve been giving her homemade cookies in the afternoon.

We’ve been loving a book called Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents, and Coaches by Cynthia Lair, which lays out essential eating guidelines and nutrition for kids who move all the time. It’s a sensible guide for parents who want their kids to eat better food than packaged granola bars and neon-colored sports drinks. I swear by it for Lu.

And we are big, big fans of Megan Gordon’s new book, Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. (I have to say that Megan is a dear friend, and we heard the stories about the making of this book from start to finish.) It’s a lovely book, filled with inventive recipes for healthy mornings. The recipe for Megan’s nutty millet breakfast cookies sparked a memory of some of Cynthia Lair’s guidelines for young athletes. Nuts, seeds, lots of protein, dried fruits, a mild sweetness. I knew Lu would love these.

So we turned these cookies gluten-free. (And they’re grain-free cookies too, since buckwheat is not a true grain, but a seed from the same family as rhubarb and sorrel.) They bake up golden brown at the edges, with a soft center, dotted with chopped pecans and dried cherries. Best of all, Lu loves them. After swim team practice, we strap her in her booster seat and hand her a cookie.

In fact, if you’ll excuse me, it’s time for me to head into the locker room with Lu. She’s dripping wet and grinning before me.

Processed with VSCOcam


3:30 PM Cookies

Megan’s recipe uses millet, oats, whole wheat flour, rolled oats, and wheat bran. Obviously, that recipe wouldn’t work for me! But since Megan wrote such a strong recipe, and put those ingredients in grams, I found it pretty easy to make it my own.

Soaking the buckwheat groats for 30 minutes softens them, so the final cookies have a little pop against the teeth. Don’t skip this step in a rush to make the cookies. You want the groats to be a crunchy surprise, not a reason to run to the dentist.

Of course, you can use any nuts or dried fruits you want here. Keep making these cookies, any way that works for you that day.


Makes 12 to 15 cookies, depending on the size
120 grams buckwheat groats
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon fresh grated ginger (or 1/2 teaspoon dried ginger)
150 grams almond flour
15 grams psyllium husk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 large egg
60 grams pecans, chopped
45 grams dried cherries


  1. Soaking the groats: Put the buckwheat groats in a bowl. Pour the hot coconut oil and honey over the groats. Add the grated ginger. Stir. Let the groats sit for at least 30 minutes.
  2. Combining the dry ingredients: Whisk together the almond flour, psyllium husk, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Making the dough: Pour the soaked groats mixture into the dry ingredients. Add the egg. Stir it all together thoroughly with a rubber spatula. Add the chopped pecans and dried cherries.
  4. Refrigerating the dough: Let the dough sit in the refrigerator for at least 1 hour before baking.
  5. Preparing to bake: Heat the oven to 325°. Line a baking sheet with parchment paper.
  6. Baking the cookies: Make balls of dough 60 grams each (about the size of the palm of your hand). Put 6 of them onto the prepared baking sheet. Bake the cookies until are golden brown and set around the edges but just a bit soft in the center, about 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheet then move them to a baking rack to cool completely.

31 comments on “afternoon cookies

  1. Molly (Based on a Sprue Story)

    I love the idea of these cookies, even though I don’t have a little girl with a swimming habit to feed—just me and my sweet tooth. I’ve become a real buckwheat groupie (groatie?) over my first year of being gluten-free and can’t believe now that I never used to eat it, and how many people probably will probably never try buckwheat groats because they don’t “have” to.

    Just curious, do you think the pecans could be optional, or are they important to the structure of the cookie? I tend to leave out nuts in cookies—not sure why, but though I like cookies and like nuts, I’ve never enjoyed them combined. Or could they be very finely chopped, maybe?

  2. Pam-ella

    I’m loving this cookbook. The morning glory oats (fashioned after those old fave muffins) is amazingly flavorful. I’ve been eying these cookies. Thanks for the recommendation–and adjustments.

  3. Wendy

    Wow! Wish a book on feeding kid athletes existed in time for me! I used to make a healthy-ish banana bread for my daughter for her after school pre-tennis team snack, or cookies that we just called “healthy cookies”. this was when she was in h.s.!!

  4. Nora (Buttercream Fanatic)

    I have been wondering for the last several days whether I could use buckwheat groats in a cookie. I guess this answers my question! They look delicious, and perfect for a pre-workout snack as well as a post-workout one.

  5. Stephanie

    These look incredible! I want to try to make them for a friend who has to cut way back on sweets including fruit (no fructose), so I’m wondering how central the cherries are to the flavor of the cookies. I’m thinking I’ll try them without the cherries and using the level of spices I would use for ginger snaps. Yum!

    1. shauna

      Oh, that’s the beauty of these. You can make them any way you want! Use the same grams of nuts as you would the fruit and play. I know you can do it.

  6. Kario

    Heading to the store to get some buckwheat groats right now! I have used buckwheat flour a lot, but never the groats. I can’t wait to figure this out (especially since it’s basketball season and both of my girls are playing four days a week!) I’m thinking these will be a big hit as a team snack after games. Thank you!

  7. Karen

    I bought a bag of buckwheat groats, we tried them like a grain, but they just didn’t work for us. Cookies sound like the perfect afternoon snack – it’s one thing I have a hard time figuring out for my boys.

  8. Jeanie

    What a beautiful story about your daughter. I mean I like the recipe, too, but….. It is amazing to me that she has already found several passions in her life that she can take to immediately. The dancing, the swimming and the reading were all driven by her. I have been following your blog for several years, but I think this might be my second or third comment. Keep on writing please! I have a five year old daughter and she took to dancing as soon as she heard a beat, but swimming has been a struggle.

  9. Jess

    I am so stinking excited to try these cookies! I have gone sugar free and have been dying for cookies that aren’t solely almond flour like most grain free recipes I have stumbled across thus far. Thanks for modifying this recipe to make it gluten free. I might see if I can borrow these cookbooks from the library (if they have them) so I can tinker around too! I am especially excited to check out the whole grain breakfast cookbook as breakfast has become rather boring around our house since Christmas!

  10. Julia

    Thanks for converting this recipe! It’s exactly the kind of treat I look for these days. And I’ve seen such glowing reviews of Megan’s book on (many!) other blogs, but was unsure how many recipes were–or could be–gluten free. Perhaps I’ll give it a try now–and remember your advice to always play with the ingredients once you have gram measurements.

  11. Shelby

    Perfect timing! Heading off for a conference early in the morning, these are coming with me for a healthier snack. Batch almost ready for the over.

  12. Jenny L.

    What – no video of the swimming? After that lovely story, I would love to see a video of her swimming her heart out. I am excited about this cookie recipe too.

  13. sproutsmama

    Are those dates in the picture? I thought so and went looking for date in the recipe but didn’t find them. I can’t wait to try these?

    1. shauna

      You could use dates in the cookies, in place of the dried cherries. And chia instead of the psyllium. That photograph was really just a still life of the kind of ingredients we’re using these days.

  14. Kathleen

    Just went sugar free 9 days ago. Made these cookies yesterday and they are to die for. A perfect recipe. The crunch of the grouts and a hint of fresh ginger, just yummy. Thanks!

  15. Debra

    I just discovered your site last night via your Irish Soda Bread Recipe on food network. I’m trying to go GF after spending my life suffering but never actually turning positive for GF. My doctor says some people just don’t register but feel so much better going GF. I just finished making these ccokies as my first foray in GF home cooking, and in a bid to convince my hubby and little ones to join me. I used currants instead of cherries, otherwise I follwed the recipe exactly. They taste great but are a little too squishy in the center even though I let them bake a little longer….did I do something wrong. I got 9 cookies from the recipe, should I have made them little smaller?? Otherwise they were delicious…..and I’m off to have a cup of tea which I think a cookie will go very nicely with.

    1. shauna

      Hey Debra, congratulations on figuring out what ails you! There are plenty of reasons why they might have been a little squishy. It’s possible your oven isn’t as hot as the temperature you set it. Smaller might be better. More time too. You’ll figure it out for your kitchen!

  16. evilcakelady

    I am so excited to try these cookies! One question: are the buckwheat groats the raw kind or the toasted? I’m assuming the raw kind, but just wanted to be sure.

  17. Diane

    I’m totally addicted to these. I just made them vegan, although it wasn’t my goal. I usually try out only half the a recipe if I’m making it for the first time and rather than measure out half an egg I just use a flax slurry egg replacer. I also finely chopped some dates and soaked them in hot water for a few minutes to replace the honey. I prefer little toddler-sized cookies so I was able to make about 24 mini cookies. There were no pecans or dried cherries in the house so I just used what I had: sunflower seeds and raisins. I will definitely make these again, and will try replacing the almond flour so they are school-safe. I love the texture though and found them a little delicate (possibly from using flax instead of egg). I imagine the date ‘syrup’ makes these less sweet than cookies made with honey or agave but it’s just right for me and my efforts to retrain my sweet tooth. Thanks for adapting and posting this recipe! I’m going to borrow that Whole Grain book from the library too.

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