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  • Writer's pictureMcKenna

the buckwheat + blueberry cookie

The holidays looked a little different this year. Across the world, away from family, in a new home, shared with new faces. No Christmas tree, no decorations, (aside from a gifted wine bottle filled with Christmas lights), no annual viewing of the local houses lit up at night, & most of all, no sisters, parents, or grandparents to share that with.


If I take the time to have an honest conversation with myself, it makes me a little sad. Well, actually very sad. They say the holidays should be shared with those you love & care for, doing the things that bring you joy. Now you see, I could write many blog posts on why moving to Spain has been far more challenging than I ever could have imagined (those might still come later). But I didn’t hop on here to dive deep into that right now. Instead, I’m learning that while the holidays of 2021 don’t quite look like the one I’m used to, that’s okay.

It's an opportunity to learn about what other countries, & families, do over the holidays. To take old traditions & make new ones. A chance to find joy in the little, maybe seemingly insignificant moments. So, in an attempt to adapt while still feeling at home, Becca (my roommate/new friend) & I continued our annual cookie baking from Spain!


At first, neither of us were really in the holiday spirit to spend a day baking in our small apartment kitchen. But, given our slump mood, we knew it was exactly what we needed - & it did not disappoint. A classic tradition for many people, cookie baking around the holidays is a full-on event. From sugar cookies to PB & chocolate, thumbprints of whatever flavor your heart desires, crackle cookies, gingerbread men, the list could go on. For two girls who love to bake, there was no way we were missing out on our annual Christmas baking.


So, we made one batch, then another, followed by a third, & well, eventually ended up with 6 different cookie flavors:


- pb & chocolate


- double chocolate


- 2 different gingerbread


- thumbprints


- buckwheat + blueberry bliss


Let me tell ya, many of them failed. But, these guys were a show-stopper. The nutty pecan flavor paired beautifully with the coconut & hearty buckwheat. We then topped them off with a homemade chia berry jam… they really do speak for themselves.

They’re not quite your typical Christmas cookie, but hey, they fit this year’s theme of adaption & change. I think this is one I’ll continue next year. Hope you give them a try!


C O O K I E I N G R E D I E N T S


100g or 3/4c buckwheat groats

150g or 1 1/4c whole oats

1c pecans

1c coconut

1/3c coconut sugar

1/3c maple syrup

1/3c melted coconut oil

1 egg

V: 1 Tbsp flax egg/3 tbsp water

2 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp sea salt



J A M I N G R E D I E N T S


1c fresh or frozen blueberries

2 Tbsp maple syrup

1 tsp vanilla

1/4 tsp sea salt

juice of 1/2 lemon

dash of water

lots of chia seeds!



C O O K I E S T E P S


Preheat oven to 350 F / 177 C


Grind buckwheat groats & 100g of oats in a blender until it forms a flour consistency.


Pour mixture into a bowl, add coconut, remaining whole oats, & spices.


Chop 1c of pecans or gently grind in a blender (you want them to be broken up but not into a fine flour)

In a separate bowl, combine liquid ingredients. Pour liquid ingredients into the flour.


Form into your desired size/shape. Gently press each cookie down with a fork (they won't expand in the oven so shape them into the look you want) & top w/ flaky salt.


Pop in the oven for about 8-10 min (keep an eye on them in the last few minutes, take them out earlier if you're looking for a softer cookie.


While the cookies are doing their thing, prep the jam *see below



J A M S T E P S


Add a dash of water & maple syrup to a small saucepan & place over medium heat.


Add blueberries & begin mashing them with a spatula or fork to help break the berries apart.


Add the lemon, vanilla, & sea salt. Continue mashing & bring to a boil. Once boiling, remove from heat & add chia seeds, continue mixing to incorporate.


Keep adding chia seeds, mix, then wait a few minutes to see if your jam has thickened up. If not, add more seeds & continue this step until you reach the consistency you want. It may take a lot more chia seeds than you're expecting - totally normal!


Once you've reached the perfect consistency, place them in the fridge for at least 15 minutes.


After cooling, place a small (or large) spoonful on top of your cooled cookies! Store the rest of the jam in the fridge for up to 1 week.


*NOTE: Be sure to add the chia seeds after you've turned the stove top off & the saucepan has slightly cooled, adding them while hot can damage the fats & reduce their nutritional quality.

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