• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Cookies

    Published on: November 11, 2018 by Janice Lawandi; Updated on: December 11, 2023 1 Comment

    Buckwheat Shortbread Cookies with Cocoa Nibs

    77 shares
    • Facebook26
    • Reddit
    • Flipboard
    Jump to Recipe
    Collage of images showing slicing cookie dough and then a plate of round shortbread cookies with flecks of chocolate in them.

    Need an easy, make-ahead shortbread cookie recipe for the holidays, Christmas, or just because? These buckwheat shortbread cookies with cocoa nibs are an easy slice-and-bake cookie recipe that stores well once baked. You can also make the cookie dough ahead, shape it into a log, and freeze it for later. 

    A plate of shortbread cookies with flecks of cocoa nibs.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    If you have never baked with buckwheat flour and cocoa nibs, you have to start with these simple shortbread cookies. This slice-and-bake cookie recipe is easy to make. The ingredients in this cookie are quite simple and you can throw it together in minutes. These cookies are the perfect backdrop to start exploring the flavour of buckwheat flour and cocoa nibs, and the texture they impart.

    These slice-and-bake shortbread cookies with cocoa nibs are the cookies you want in your life. This is the best way to make a lot of shortbread cookies fast (once the dough is chilled). It's a different way to prepare shortbread than the traditional shortbread cookies that are pressed into a pan and scored before baking (like these lavender shortbread cookies baked in a tart pan).

    Jump to:
    • Buckwheat Shortbread Cookie Ingredients
    • Substitutions and Variations
    • How to Make Slice-and-Bake Shortbread Cookies
    • Slice-and-Bake Cookies Recipe FAQ
    • Baking with Cocoa Nibs
    • 📖 Recipe

    Buckwheat Shortbread Cookie Ingredients

    Slice-and-bake cookies are so easy to make and the basic ingredients for shortbread cookies are always butter, sugar, and flour. Here's what you'll need to make this variation with buckwheat flour and cocoa nibs:

    Ingredients to make shortbread cookies with cocoa nibs and buckwheat flour.
    • butter, preferably unsalted butter because you will add salt to the dough, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise your cookies may be too salty
    • granulated sugar though brown sugar would also work here and add to the molasses flavour. Brown sugar may also lead to a slightly thicker cookie
    • vanilla extract adds depth of flavour and sweetness to these cookies. Don't skimp on this ingredient!
    • cocoa nibs add texture and a deep chocolate flavour. Crunching on them before you add them to the cookie dough, you'll notice they are very bitter and not sweet at all. But that bitterness works so well in these cookies, balancing the buttery, sweet flavour.
    • flour is needed to bind all the ingredients together and give the cookies structure, so they hold their shape. If you don't use enough flour, your cookies may spread too much as they bake, especially given the amount of butter you will use. For this recipe, we are using a combination of all-purpose flour with a small portion of buckwheat flour for flavour
    • salt is really important to balance out the sweet buttery flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the cookies will be saltier and you may want to halve the salt in that case.

    See recipe card for ingredients and quantities.

    You'll notice there are no leavening agents in this cookie recipe. Baking soda is a base (alkaline) and can cause your cookies to spread, which we don't want for this type of cookie. On the other hand, baking powder would cause the cookies to puff as they bake, and we don't want that either.

    Substitutions and Variations

    • Alternative flours: cookies made with 100 % alternative flour may spread more than with all-purpose flour. For this reason, we replaced only a portion of the all-purpose flour in a shortbread cookie recipe with buckwheat. Be careful when making this kind of substitution. Alice Medrich suggests in her books about alternative flours to swap out 15 to 20 percent of all-purpose flour for an alternative flour.
      • Try corn flour, oat flour, sorghum flour, brown rice flour, teff, buckwheat, and even chestnut flour! Other wheat flour relatives like kamut, spelt, barley, whole wheat, and rye will also work. Baking with these alternative flours will up the flavour in your baking recipes, but may also change the texture and the colour of baked goods.
    • Chocolate: you can replace the cocoa nibs with mini dark chocolate chips.
    • Salt: a lovely garnish for these cookies would be flaky sea salt. You can sprinkle a little on each cookie before baking.
    Image to show chocolate chip cookies made with 100 % buckwheat flour spread out as they bake and merge into one big cookie

    Read about why cookies spread and why we chill cookie dough for more information.

    How to Make Slice-and-Bake Shortbread Cookies

    It's best to prepare the cookie dough a day ahead of baking to give the time for it to chill. Plan ahead!

    Whisking dry ingredients in a medium bowl while creaming butter and sugar in a stand mixer before adding cocoa nibs and vanilla extract.

    Step 1: Whisk the dry ingredients in a medium bowl (image 1). Combine the butter and sugar in your mixer bowl (image 2) and beat them together until well mixed.

    Step 2: Add the cocoa nibs and vanilla extract to the mixer bowl (image 3) and mix it in. Be sure to scrape down the sides of the bowl fairly often (image 4) to ensure all the ingredients are mixed in.

    Tip: using a spatula to scrape down the bowl is really important to make sure the ingredients are properly combined. Otherwise, you may end up with streaks of butter and sugar at the bottom of the bowl, or on the side, and these will lead to uneven spreading and as they bake, and textural problems in your baked cookies

    Adding dry ingredients to mixer bowl to make cookie dough, then shaping into a log and wrapping tightly to chill before slicing and baking cookies.

    Step 3: Add the dry ingredients to the mixer bowl (image 5) and stir them until a dough forms (image 6).

    Step 4: Line your work surface with a large piece of plastic wrap and transfer the cookie dough to it (image 7). Shape the dough into a log and wrap tightly (image 8) to chill overnight.

    Slicing a log of shortbread cookie dough on a cutting board with a chef's knife.

    Step 5: Slice the cookie dough into fairly thin rounds (around ¼ inch or 6 mm) using a chef's knife on a cutting board. The cold dough should be firm.

    Tip: Rotate the log of dough every few slices to maintain the round shape of the log. If you don't, the bottom edge of the log will likely flatten out under pressure. If you don't, your cookies will have a more oval shape with a flatter edge.

    Round shortbread cookies before and after baking on a parchment paper-lined sheet pan.

    Step 6: Place the sliced cookies on parchment-lined half-sheet pans, staggering them out to space them evenly (image 10). Bake until set and the edges are golden brown (image 11).

    A rimmed baking sheet of shortbread cookies, lined with parchment so the cookies don't stick.

    Slice-and-Bake Cookies Recipe FAQ

    Do I really have to chill the cookie dough overnight?

    It's very important to chill the logs of cookie dough before slicing them. The butter will harden, making it easier for you to slice the cookie dough without distorting the round shape.
    Chilling the dough is also very important to reduce cookie spread as they bake. The raw cookies need to be cold when they go into the oven so that the edges set before the butter melts.

    How do I store the cookies?

    You can make the cookie dough ahead and store it in the fridge for a few days. For longer storage, it will freeze well wrapped tightly. I like to place the wrapped cookie dough in a freezer bag (air removed) for extra protection. Defrost the log of cookie dough in the refrigerator overnight before using.
    These shortbread cookies are what I call a "dry butter cookie." They store very well once baked. You can bake these ahead of time and store in a sealed, air-tight container in a cool, dry place for a month. The baked cookies also freeze well, but they can break so handle them with care.

    What are cocoa nibs?

    Cocoa nibs (also written cacao nibs) are chopped bits of cocoa bean. They add a bitter chocolate flavour without adding any extra sugar to baked goods so they are one of the different types of chocolates for baking. Because cocoa nibs do not melt, cocoa nibs add a crunchy textural element to baking recipes.

    a sheet pan of shortbread cookies

    Baking with Cocoa Nibs

    If you wonder what you can bake with them, cocoa nibs are a great addition to cookie recipes. You can replace all (or a portion) of chocolate chips in any recipe with them for a deeper flavour. Add cocoa nibs to:

    • plain shortbread cookies
    • cut out sugar cookies
    • vanilla sablé cookies
    • chocolate sablé cookies
    • slice-and-bake fruitcake cookies 

    Cocoa nibs could add a lot of crunchy texture and chocolate flavour without adding to the sweetness of the cookie. They are perfect in sweet cookies. I think cocoa nibs would work really well in sweet tart crusts too. Try adding them to this coffee sugar cookie crust or even in brownies with raspberries!

    A plate of shortbread cookies with flecks of cocoa nibs.

    These cookies would be a hit on a Christmas cookie platter too. This recipe was adapted from Alice Medrich and was featured in the Food52 Genius Desserts cookbook by Kristen Miglore, which I highly recommend! I reviewed the Food 52 Genius Desserts book on the blog before and you can still buy it on Amazon.

    If you tried this buckwheat shortbread cookie recipe (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    A plate of shortbread cookies with flecks of cocoa nibs.

    Buckwheat Shortbread Cookies with Cocoa Nibs

    AuthorAuthor : Janice Lawandi
    Need an easy make-ahead holiday cookie recipe for Christmas? These buckwheat shortbread cookies with cocoa nibs are a unique twist on a classic holiday cookie: slice-and-bake shortbread cookies that store well baked, and you can also make the dough, shape it into a log, and freeze it for later. 
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 14 minutes mins
    Refrigeration 2 hours hrs
    Total Time 24 minutes mins
    Course Dessert
    Cuisine British
    Servings 48 cookies
    Calories 74 kcal

    Equipment

    • Genius Desserts
    • Braun mixer
    • GIR spatula
    • Sheet pan
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 190 grams bleached all-purpose flour
    • 125 grams buckwheat flour
    • 230 grams unsalted butter softened
    • 135 grams granulated sugar
    • 1.25 mL Diamond Crystal fine kosher salt
    • 45 grams cacao nibs
    • 7.5 mL pure vanilla extract

    Instructions
     

    • Whisk together the flours in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium until smooth and creamy but not fluffy, about 1 minute. Stir in cocoa nibs and vanilla. Add the flours and mix until no steaks of flour remain. Scrape the dough together onto a work surface lined with plastic wrap, knead a few times to mix until smooth.
    • Roll the dough into a 12 by 2 inch (30 by 5 cm) log. Bundle the log in the plastic wrap, twisting the ends tightly to help even out the shape, and refrigerate for at least 2 hours, preferably overnight. To help maintain its round shape, refrigerate the log in an empty paper towel roll or tall drinking glass.
    • Heat the oven to 350ºF (175ºC), with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
    • Slice the log into ¼-inch (~6 mm) rounds using a sharp knife. If you slice them on the thicker side, you will make less cookies and they will take longer to bake.
    • Arrange the cookies on the baking sheets, spacing and staggering them. Leave at least an inch (2.5 cm) of space between them to allow air circulation because we want the shortbread cookies to dry out in the oven.
    • Bake the cookies until the edges begin to brown, about 14 minutes, rotating the pans from top to bottom, back to front, halfway through the baking time. Let the cookies cool completely on the baking sheets on a rack. The cookies improve with time and can be stored in an airtight container for at least 1 month.

    Notes

    • Not sure where to get cocoa nibs? Cocoa nibs are often located in the organic food aisles of grocery stores, with other dried goods like grains, sugar, and baking ingredients.
    • Be sure to weigh your ingredients to ensure you have the right ratio of butter-to-sugar-to-flour. Otherwise, your cookies may spread!
    • This recipe combines buckwheat flour with all-purpose flour to ensure the cookies don't spread too much. 
    • You must chill the cookie dough for several hours until it is cold and solid. I prefer to chill it overnight to ensure the cookies will hold their shape through slicing and baking.
    • To keep the sliced cookies round, turn the log every few slices to ensure you put equal pressure on all sides as you slice through the dough (as opposed to flattening out the bottom). 
    • You can store the dough in the fridge for several days or freeze it for longer-term storage (up to 6 months). Wrap the dough tightly with plastic wrap and place it in a freezer bag (air removed). Defrost the dough in the fridge overnight before slicing and baking.
    • Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
    • This recipe from Alice Medrich was published in the Food52 Genius Desserts book, written by Kristen Miglore (available on Amazon). The recipe was republished with permission from Ten Speed Press.

    Nutrition

    Serving: 1cookieCalories: 74kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 13mgPotassium: 21mgFiber: 0.5gSugar: 3gVitamin A: 120IUCalcium: 3mgIron: 0.3mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Cookie Recipes

    • A plate of amaretti cookies.
      Orange Almond Amaretti Cookies
    • A plate of lemon poppy seed sugar cookies.
      Lemon Poppy Seed Cookies
    • Transferring baked banana oatmeal cookies to a plate to serve them.
      Banana Oatmeal Cookies
    • White chocolate macadamia cookies on a cooling rack.
      White Chocolate Macadamia Cookies

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Maria says

      September 21, 2019 at 12:02 pm

      Janice,
      I have to explain: I love shortbreads. The Walker's Scottish shortbreads are the only thing I cannot stay away from (So, I don't buy them anymore). As you have such a collection of shortbreads on your website, I have been going through your recipes.

      These buckwheat cookies are very very good and very unusual. They are dark color (because of the buckwheat), with clear chocolate flavor from cocoa nibs but have no cocoa powder. It was fun to let people who ate them guess the ingredients. Nobody did by the way.

      These cookies are pretty sophisticated though. Your usual American crowd that prefers a blob of refined sugar with bleached flower, no texture and god forbid any fruit, would not understand the point here. But I personally LOVED them!
      Thank you!

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Collage of images showing slicing cookie dough and then a plate of round shortbread cookies with flecks of chocolate in them.
    This is a picture of Janice Lawandi
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Citrus Baking

    • A pot of homemade marmalade ready to be canned in jars.
      Orange Marmalade Recipe
    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon Shortbread Cookies
    • Three fruit marmalade
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • gluten-free-lemon-cake-with-lemon-curd-and-berries
      Gluten-free lemon cake with raspberries
    • Slicing and serving a glazed orange cake
      Orange Almond Cake (Gluten-Free + Grain-Free)

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    Collage of images showing slicing cookie dough and then a plate of round shortbread cookies with flecks of chocolate in them.

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.