Buckwheat Cookies (low salicylate)

One of the things that I miss most with a low salicylate diet is having a little something sweet. Since most of my go-to’s treats include dairy-free ice cream, brownies, and chocolate that all contain high salicylate ingredients, I’ve had to forgo them all. So when I came across a recipe for on for buckwheat cookies that contained ingredients that I could actually do, I was intrigued.

(Okay, I was also a little nervous since I hadn’t ever cooked with buckwheat flour before. But HEY. It’s a cookie and it’s safe, so… count. me. in.)

Buckwheat is a gluten-free grain that is low in salicylates according to Swain et al. (Other lists have buckwheat listed in the moderate to high category, so if you haven’t had buckwheat before, you may want to test these out slowly.) The remaining ingredients — canola oil, sugar, eggs, baking powder, and salt — also fall into the low salicylate category making these buckwheat cookies safe treat for anyone who needs to avoid salicylates.

I will say that my 7 year-old absolutely loves these. She has mentioned several times that these are her favorite cookies and asks for one daily. I’m more than happy to share since the recipes makes 2 dozen (24 total) and I can’t nearly eat them fast enough. I, sadly, have to limit myself to one buckwheat cookie a day or I get side pains.

What’s your favorite low salicylate treat? Please share links below. I’m always on the hunt for new ideas and recipes to try.

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins
Servings: 24 Calories: 104 kcal


Satisfy your sweet tooth with these low salicylate (and naturally gluten free!) cookies.



  1. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silpat.

  2. In a large mixing bowl, combine the sugar and oil together. Add in the egg and whisk until combined.

  3. Add buckwheat flour, baking powder and salt, and mix well until dough forms.

  4. Roll dough into balls and place on cookie sheet and flatten a bit with your fingers. I got 24 cookies from the batch. 

  5. Bake for 10-12 minutes or until the bottom of the cookies are golden brown. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 

Nutrition Facts

Amount Per Serving
Calories 104kcal


This recipe is low in salicylates, gluten free, and dairy free. 

Keywords: buckwheat, cookies, dairy free, gluten free, low salicylate

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