Multigrain Cookies

These cookies are a great way to start your day over a Cappuccino.


24 cookies


14 Tbs. unsalted butter (cool-not cold) ⅓ Cup rolled oats (finely ground) ¼ Cup Buckwheat (whole with husk- finely ground) 2 Cups cracked whole wheat flour ½ Cup sugar ⅓ Cup turbino sugar 1 egg ⅓ Cup milk 1 teaspoon almond extract 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda powder

Nutritional information

No nutrition information available


Preheat oven to 350 degrees In a coffee grinder or mill grind buckwheat until flour like consistency but you can still see small flakes of the husks. Place in a large bowl. Grind or mill grind rolled oats until flour like consistency, add to large bowl. In the same bowl combine flour, salt, baking powder and soda. Set aside Cream butter and sugars together in your Cuisinart stand mixer with the whisk attachment. Add egg and almond extract and whisk for 15 seconds. Install mixer blade and turn to level 5. Slowly add flour mixture until combined and milk. Wrap dough in plastic wrap and refrigerate for 15 minutes Roll-out dough ¼ inch thick and use different shaped cookie cutters to make shapes. Bake for 45 minutes or just turning brown around edges. These cookies are best crispy. Enjoy