Dishing Up the Dirt

Honey, Pistachio & Thyme Buckwheat Cookies

It’s no secret that I love sweetening my desserts with local honey from our valley. It adds such a bold flavor to everything from frostings, to muffins, cocktails and even cookies. I’m also a big fan of adding herbs to my baked goods and this killer combination of honey, pistachios, thyme and buckwheat cannot be beat. Sweet and savory at its best! And while these cookies are quite different from your average cookie they offer a taste and texture that I’m really loving. We served these for a Sunday supper with fellow farmers and the verdict was that these are the perfect cookie for an afternoon pick-me-up with tea or even suitable for breakfast with a cup of coffee. They’re sweet, but not too sweet and the texture is more like a biscuit than a regular sugar cookie. Thanks to the buckwheat flour these pack more nutrition and have a unique and distinct taste.

I hope you all enjoy these cookies as much as we do. Pour a cup of coffee and dig in!

Cheers from Tumbleweed Farm.

Honey, Pistachio & Thyme Buckwheat Cookies

Prep Time: 30 minutes    Cook Time: 15 minutes    Serves: 10-12 cookies

  • 2/3 cup unsalted raw pistachios (shelled)
  • 1/3 cup good quality unsalted butter, softened
  • 2 1/2 tablespoons pure cane sugar
  • 1 Tablespoon finely chopped thyme leaves
  • 2 Tablespoons honey
  • 1 egg yoke
  • 3/4 cup buckwheat flour
  • pinch of sea salt


  1. Preheat the oven to 320F. Spread the nuts out on a rimmed baking sheet and roast for about 10-12 minutes or until golden. Remove from the oven and cool.
  2. Meanwhile, beat the butter and sugar together for a couple of minutes, until creamy and light. Add the thyme and honey and beat for another few seconds. Add the egg yoke and mix well.
  3. Put the cool nuts and, flour, and salt in the a food processor and blitz until the mixture resembles a very coarse sand, making sure you don't grind the nuts too finely. Carefully fold the flour mixture into the butter mixture.
  4. Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick. Refrigerate the sheets of dough for about 30 minutes.
  5. Remove one sheet of dough and use a small, round cookie cutter (or mason jar lid) to make your cookies. Place on a baking sheet and bake in the 320F oven until golden, about 15 minutes. Rotate the pan halfway through baking. Transfer to a wire rack to cool and repeat with the other sheet of dough.


*This recipe is adapted from the Eat Your Greens cookbook by Zita Steyn *Cooking times will very from kitchen to kitchen

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6 thoughts on “Honey, Pistachio & Thyme Buckwheat Cookies

  1. Katy Ionis says:

    Oh wow these just knocked our socks off!! Amazing recipe! These are definitely at the top of our cookie list now. Thank you for sharing!

  2. Jana @ says:

    Just made these little gems with oat flour instead of the pistachios (I know, I know, not at all the same!), and lavender instead of thyme, just based on what I had. Wonderful little cookie. Thanks for sharing!

    1. Andrea says:

      love it! so glad you enjoyed them. I bet the lavender was wonderful! xo

  3. 2pots2cook says:

    Thank you so much for this creation ! Love the combination of flavours !

  4. Susan Marlatt says:

    Loved these but couldn’t get them to look pretty like yours. Gave up on cutting out individual cookies , instead cutting them into rectangular pieces with a pizza cutter. WAy easier and faster.

  5. Carey Maxon says:

    hmmmm….. these are right up my alley….. Ould you recommend an alternative to buckwheat flour?

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