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Pecan Flour Recipes


As written by Dede Wilson on


Triple Chocolate Brownies with Pecan Flour

Dark, Rich, Nutty Chocolate Brownies

triple chocolate pecan flour brownies I could have called these triple chocolate brownies with double pecans because the nuts are featured as a crunchy add-in as well as binder in the form of pecan flour. (Ours was sourced from Oliver Farm). These are rich and chocolaty and hey, they are not cheap to make. You need unsweetened chocolatesemisweet chocolate and chocolate chips - and all those nuts! These would get a premium at bake sales but I would reserve them for good friends. They are also a bit fragile. The pecan flour leaves them a bit tender. Make sure to cool completely before cutting or they will fall apart. If they do crumble, simply place in a bowl, top with vanilla ice cream and hot fudge sauce. Oh Yes. If the recipe looks familiar, it is because it is based upon our Extreme Chocolate Brownies.

Print Triple Chocolate Brownies with Pecan Flour
Author: Dede Wilson
Makes: Makes 32 brownies


  • ½ cup all-purpose flour
  • ¼ cup pecan flour, such as Oliver Farms
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate morsels/chips
  • 1 cup toasted pecan halves, finely chopped
  • 8 ounces semisweet chocolate, finely chopped, such as Callebaut or Ghirardelli
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 cup plus 2 tablespoons sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract


  1. Position rack in center of oven. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray; set aside.
  2. Whisk flour, pecan flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the pecans to coat; set aside.
  3. Melt 8 ounces of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm.
  4. In a large bowl, gently whisk together the sugar, eggs, and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan.
  5. Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.

 As written by Dede Wilson on


Vegan Chocolate Pudding Pecan Pie

A Rich Chocolate Pudding Pie Made with Almond Milk

vegan chocolate pudding pie

This vegan chocolate pudding pie was inspired by the Pat-In Pecan Crust and Chocolate Almond Milk Pudding. I thought, why not turn the pudding into a pie and pair it with a nutty crust? Topped with Vegan Coconut Whipped Cream and you’ve got a fabulous rich, chocolaty vegan dessert fancy enough for a dinner party. I made this with the Askinosie 70% Cortes chocolate and it created a very bittersweet, sophisticated pie.

Print Vegan Chocolate Pudding Pecan Pie
Author: Dede Wilson
Makes: Serves 8  Ingredients


  1. Have the crust baked and cooled. Prepare the pudding as directed and scrape it into the prepared crust. Chill until firm, at least 4 hours. You may hold the pie overnight in the refrigerator.
  2. Prepare Vegan Coconut Whipped Cream right before serving and dollop a generous amount on top of the whole pie, or top each slice as you serve it. Pie is best served chilled.

 As written by Dede Wilson on


Pecan Pat-In Crust

An Easy Pat-In Crust Made with Pecan Flour

pecan-pat-in crustpecan pat-in crust in process

This pat-in crust works wonderfully for cream fillings, such as in the Vegan Chocolate Pudding Pecan Pie, because it provides a contrast in texture. The crust happens to be vegan, too, which makes it very versatile. It is nutty so take flavor and texture into consideration when pairing with your favorite filling cream, pudding or fruit! We used pecan flour from Oliver Farm.

Print Pat-In Pecan Crust
Author: Dede Wilson
Makes: Makes 1, 9-inch pie shell  Ingredients

  • 1 cup pecan halves
  • ½ cup pecan flour, such as Oliver Farms
  • 1 tablespoon sugar
  • 2 to 3 tablespoons oil, such as Oliver Farms Pecan Oil or flavorless vegetable oil


  1. Position rack in center of oven. Preheat oven to 350°F. Have a 9-inch pie plate ready; no need to grease pan.
  2. Place pecan halves, flour and sugar in bowl of food processor fitted with metal blade. Pulse on and off until mixture is coarse ground. Add the smaller amount of oil, pulse on and off again and test. See in second photo above how I have pressed a rubber spatula against the front right portion and it is sticking together? That's what you want. Only add additional oil if needed.
  3. Dump mixture into pie plate and use fingers to press evenly across bottom and up the sides, creating a nice, neat rim.
  4. Bake for about 8 to 10 minutes until dry to the touch and just beginning to color. Cool and use in recipe as desired.

As written by Dede Wilson on


Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans

A Sophisticated Take on Milk Chocolate Chip Cookies

Browned Butter Bourbon Pecan Cookies with Milk Chocolate ChipsBrowned Butter Bourbon Pecan Cookies with Milk Chocolate Chips 2

This is a not-too-sweet milk chocolate chip cookies made with pecan flour, pecans tossed in browned butter and a splash of bourbon is thrown in for good measure. You can use chocolate chunks instead of the chips and you could double the vanilla if you dontt have any bourbon around, but you will need pecan flour. Ours came from Oliver Farm.

Print Browned Butter Bourbon Milk Chocolate Chip Cookies with Pecans
Author: Dede Wilson
Makes: Makes 20 cookies


  • 1 teaspoon unsalted butter
  • ¾ cup pecan halves
  • 1½ cups all-purpose flour
  • 1/3 cup pecan flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces
  • ¾ cup firmly packed light brown sugar
  • 2 teaspoons bourbon
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ¾ cup milk chocolate morsels


  1. Position racks in top and bottom third of oven. Preheat oven to 350°F. Line 2 baking sheet pans with parchment paper; set aside.
  2. Melt butter in saute pan over medium heat until browned. Add the pecan halves and stir to coat. Cook for a few minutes, stirring frequently, until pecans begin to brown. Remove from heat and cool, then chop the nuts.
  3. Whisk together the all-purpose flour, pecan flour and salt in a small bowl; set aside.
  4. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in bourbon and vanilla, then beat in egg. Add about one-third of dry mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in morsels and chopped pecans.
  5. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten slightly with lightly floured palm to about ½-inch thick.
  6. Bake for about 15 to 18 minutes or until edges and tops have just begun to turn light golden brown. Cool pans on racks for 5 minutes, then slide parchment onto racks to cool cookies completely. Store cookies in airtight container for up to 4 days.


 As written by Dede Wilson on


Coffee Pecan Shortbread Cookies

Buttery Shortbread with Pecan Flour and Espresso

pecan shorbtread now2Coffee Pecan Shortbread Cookies 3Pecan Shortbread cookies Now

These are a dry, crumbly cookie, perfect to serve with a bowl of fresh, sliced peaches or strawberries.

I started with the basic shortbread recipe, substituted brown sugar for white, added instant espresso powder, and replaced some of the flour with pecan flour and finely chopped pecans. It makes a not-too-sweet sophisticated cookie.

Print Coffee Pecan Shortbread Cookies
Author: Dede Wilson
Makes: Makes 16 cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/3 cup firmly packed light brown sugar
  • 2 teaspoons instant espresso powder or instant coffee
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup pecan flour, such as Oliver Farm Pecan Flour
  • ½ cup whole pecans, toasted
  • 16 whole pecans for garnish (optional)


  1. Position racks in upper and lower third of oven. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside.
  2. Beat butter with electric mixer until lightened and creamy. Add sugar gradually and beat on high speed until very light and fluffy, about 3 to 5 minutes. Beat in coffee and vanilla.
  3. Add the flour and pecan flour and beat just until combined. Beat in chopped pecans.
  4. Drop cookie dough in scant ¼-cup amounts on baking sheet 2-inches apart. Bake for about 15 to 20 minutes, or until the cookie tops are dry and the bottoms are just turning light brown. Place pans on racks to cool. Store in airtight container for up to four days.


As written by Dede Wilson on


Pecan Flour Buttermilk Pancakes

These are tender buttermilk pancakes featuring pecan flour and pecan oil from Oliver Farm. You could try using a food processor fitted with a metal blade, but we prefer using the blender as some processors leak with very wet mixtures.

pecan flour buttermilk pancakes 2

When you first stop the blender the mixture might look loose; let it sit for a minute or two and it will thicken. You want a flow-able pancake batter texture. If you need to thin it out a bit, add more buttermilk a tablespoon at a time. If you use gluten-free oats, these are perfect for GF diets.

Print Pecan Flour Buttermilk Pancakes
Author: Dede Wilson
Makes: Makes about 12, 3-inch pancakes


  • ¾ cup old-fashioned rolled oats (not quick or instant)
  • ¼ cup pecan flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)
  • 1 large egg, at room temperature
  • 1 tablespoon oil, such as Oliver Farm Pecan Oil, canola or vegetable oil


  1. Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn't, add a tablespoon or more of buttermilk in addition.
  2. Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ½ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.

Gluten Free Pecan Flour Chocolate Chip Cookies

  • 3 cups Pecan flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 2 sticks unsalted butter
  • 1 1/2 cups light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 ½ cups semisweet chocolate chips


  1. Put oven rack in middle position and preheat oven to 375.
  2. Whisk together flour, baking soda, and salt in a small bowl.
  3. Beat together butter and sugars in a large bowl with an electric mixer on high speed for 2 to 3 minutes.
  4. Lightly beat 1 egg with a fork in a small bowl and add to butter mixture.
  5. Put the 2 remaining whole eggs into the butter mixture and beat with mixer until creamy (about 1 minute.)
  6. Then beat in vanilla and reduce to low and mix in flour mixture until just blended.  Then stir in chips.
  7. Scoop ¼ cup batter for each cookie and bake until golden for 13-15 minutes.
  8. Transfer cookies to cool.


Gluten Free Pecan Flour Brownies


  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 2 teaspoons Pure vanilla extract
  • 4 eggs
  • ¼ cup Hershey's Cocoa
  • 1 cup Oliver Farms Pecan Flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped nuts or 1 cup semi-sweet chocolate chips (Optional) 


  1. Heat oven to 350*F.  Grease 13x9x2 inch baking pan with Oliver Farm Pecan Oil.
  2. Place butter in a sauce pan  and heat until melted.  Stir in sugar and vanilla.  Add eggs, one at  a time, beating well with a spoon after each addition.  Add cocoa;  beat until well blended with spoon.  Add flour, baking powder and salt.  Stir in until well blended.  Add nuts or semi-sweet chocolate chips if desired.  Pour batter into greased pan. 
  3. Bake 30-35 minutes or until  brownies begin to pull away from sides of pan.  Cool completely in pan on wire rack.  Cut into bars.


Pumpkin Flour Recipes


 Pumpkin Bread Recipe 


By Sandi Goldi


  • 1/4 cup organic butter + 1/4 cup Oliver Farm Pumpkin Seed Oil
  • 1/4 cup sugar + 1/4 cup organic applesauce
  • eggs
  • 1teaspoon vanilla
  • 1(15 ounce) can pumpkin
  • 2/3 cup Oliver Farm Pumpkin Seed flour + 2/3 Sorghum flour + 2/3 Coconut flour
  • 12teaspoons pumpkin pie spice
  • 1teaspoon baking soda
  • 12teaspoon salt


  1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
  2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
  3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
  4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.
  5. Cool completely before cutting (we stick ours in the fridge for about 30min.)


Pumpkin Flour Cornbread

By Arty Schronce


2 eggs

2 tbsp Oliver Farm Pumkin Seed oil

1 cup water

1/2 cup milk or buttermilk

1 cup corn meal + 1 cup Oliver Farm Pumpkin flour

2 tsp baking powder

1 tsp salt

1 tbsp sugar (optional)


Preheat oven to 450° - preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown. Drizzle with Oliver Farm Pumpkin Seed oil or butter!

Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.



As written by Dede Wilson on 



Gluten-Free Fruit Crisp with Pumpkin Seed Flour

A GF Crisp Topping Made with Pumpkin Flour

GF pumpkin flour crisp

 I am a sucker for crisp toppings. It's hard to beat butter and brown sugar with oats thrown in for crunch. We received a bag of pumpkin seed flour from Oliver Farm and were inspired to incorporate it into a crisp topping along with GF oats. Along with the other classic ingredients this makes a great GF alternative to the traditional crisp topping that uses wheat flour. As with most of my crisps, I find that the topping is so sugary but the fruit filling can be left pristine. You will be thrilled with how quickly this gluten-free fruit crisp comes together. For another recipe featuring this GF flour try the Pumpkin Pecan Quick Bread

I used a combination of raspberries, blueberries and apples because that's what I had around. You can choose other fruit; just make sure it measures about 9 cups total.

Print Gluten-Free Fruit Crisp with Pumpkin Seed Flour
Author: Dede Wilson
Makes: Serves 8 to 10


  • 3, 6-ounce packages of fresh or frozen raspberries
  • 4 apples, peeled, cored and thinly sliced
  • 1½ cups firmly packed light brown sugar
  • 1 ¼ cups rolled oats (GF and not quick or instant)
  • 1 cup pumpkin seed flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • ¼ cup pepitas (pumpkin seeds), optional


  1. Preheat oven to 375°F. Coat a shallow 3-quart gratin dish with nonstick spray.
  2. Toss fruit in prepared dish.
  3. In a medium sized mixing bowl, combine brown sugar, oats, pumpkin seed flour, cinnamon and salt. Stir in melted butter until combined. Scatter topping evenly over fruit. Sprinkle pepitas over the top, if using.
  4. Bake for about 40 to 50 minutes or until topping is golden and fruit is bubbling around edges. Let sit for 10 minutes before serving. It may be served at room temperature, or re-warmed after cooling. Best eaten the day it is made.

Sesame Flour Recipes



It’s More Than Seeds & Butter: Say Hello to Sesame Flour! - By Lisa Howard

Sesame Flatbreads with Tahini & Za'atar Yogurt

Cookbook Author, Culinary Speaker, Recipe Developer & Cooking instructor Chair of the Food Writers, Editors & Publishers section of the International Association of Culinary Professionals. Healthier Gluten-Free (published by Fair Winds) is available! Get your copy hot off the Fair Winds presses. - where food, cooking, & culture meet

Recently, I got to play with a new kind of flour: sesame! Clay Oliver from Oliver Farm Artisan Oils has been producing lovely unrefined sesame oil for several years (and also unrefined almond, pecan, walnut, pumpkin seed, and sunflower oils) and lately started adding equally-as-lovely unrefined flours to his product line. I already knew I adored his pecan flour, but I must say that I think I like the sesame flour even more — it’s so savory and rich!

For these flatbreads, I used equal parts sesame flour and raw buckwheat flour, and the sesame flavor shone through beautifully. (Full disclosure: I’ve always been a huge fan of sesame seeds and tahini, so it’s only logical that I would love sesame flour.) Clay presses the seeds to create his unrefined oil, then grinds those pressed seeds into a flour that’s surprisingly fine-textured, which makes it a welcome addition to anything from cakes to cookies.

Just to amp up the sesame aspect even more, I topped the flatbreads with a yogurt-and-tahini spread. The za’atar includes sesame seeds, too, so it’s a triple-sesame-whammy. Thanks to all of the fiber, protein, and fat sesame offers, this makes an incredibly satisfying snack or side dish. Or you can serve the sesame flatbreads with hummus or whatever topping you wish. The spread, too, can be served with a variety of dishes. Looking for your next veggie dip? You’ve just found it!


Sesame Flatbreads with Tahini & Za’atar Yogurt

Makes about 8 flatbreads. The yogurt spread is easy to make in whatever amount you’d like.

For the flatbreads:

  • 1/2 cup raw buckwheat flour OR sorghum flour*
  • 1/2 cup sesame flour
  • Pinch of sea salt
  • 1 1/4 cups whole milk, preferably from grass-fed cows
  • 2 eggs, preferably from pastured hens
  • Ghee OR butter OR extra-virgin olive oil

For the yogurt:

  • Whole-milk plain Greek yogurt
  • Tahini
  • Extra-virgin olive oil
  • Splash of lemon juice
  • Za’atar (a blend of thyme, oregano, sesame seeds, and sumac, which is a dried berry with a beautiful red color and a pleasantly tart flavor)

To make the flatbreads, whisk all of the ingredients together in a large mixing bowl. Get out a 6″ or 7″ nonstick crepe pan and place a dab of ghee in the pan. Heat over medium heat — I go with mark 4 out of 10 on my electric burners — until ghee has melted. Pour in 1/4 cup of the batter and cook for 2-3 minutes or until the flatbread is set on top and browned on the bottom.

Use a heatproof spatula to flip over the flatbread and cook the second side for another minute or two or until equally browned. If you’re adventurous, by all means go ahead and flip that sucker up into the air to turn it over. Just don’t do that directly over the burner! It’s much easier to rescue a misdirected flatbread from a cool element than a hot burner.

Place the cooked flatbread on a wire rack. (If you put it on a plate, it’ll collect condensation and get soggy.) Make a second flatbread in the same pan using the same technique. I find that I have to put a fresh dab of ghee into my pan every other flatbread to keep them from sticking. Leftover flatbreads can be stacked in a sealed container and refrigerated for a week. They’re especially delicious when re-heated by sauteing them in that same skillet with another dab of ghee.

To make the yogurt spread, combine the yogurt with the tahini in a 2:1 ratio. Stir in a drizzle of oil, a splash of lemon, and a generous sprinkling of za’atar. Taste to see if you’d like the spread to be more tangy (add more lemon juice), more spicy (add more za’atar), more creamy (add more yogurt), or more nutty (add more tahini). The spread can be refrigerated for a week and used as a dip, condiment, or spread.


* These are gluten-free flours. If you’d rather make wheat-based flatbreads, use 1/2 cup barley, spelt, kamut, or whole-wheat flour instead. - See more at:


Yes, Cookies Can Be Healthy, Too! - By Lisa Howard

Double Sesame Cookies

Cookbook Author, Culinary Speaker, Recipe Developer & Cooking instructor Chair of the Food Writers, Editors & Publishers section of the International Association of Culinary Professionals. Healthier Gluten-Free (published by Fair Winds) is available! Get your copy hot off the Fair Winds presses. - where food, cooking, & culture meet

Nut and seed flours are so lovely - not only do they have rich, pronounced flavors, they're all about protein and fat rather than starch. (Grain flours are far more inclined towards starch.) That means cakes and cookies made with nut and seed flours are delicious, satisfying, and tranquil when it comes to blood sugar levels. Avoiding starch makes for low glycemic impact, something that should be treasured by everyone, diabetic or not. After all, if you're a Type II, you can reverse it, if you're a Type I, you can make your life easier, and if you're a non-diabetic, you can stay that way. Win-win-win!

For these cookies, I used sesame flour, buckwheat flour, and pecans that I toasted in order to be able to grind them into flour. (Of the grains, buckwheat has the least glycemic impact. Wild rice is also very non-starchy, but its intense flavor doesn't always work well for sweet baked goods.) Pecans and walnuts need to be dried out slightly by toasting before you can grind them - otherwise, you wind up with pecan and walnut flour. Which can also be nice, just not when you want flour. On the plus side, because pecans and walnuts are soft, you can grind them in a food processor or coffee grinder. Ditto for sliced almonds and chopped cashews. Hazelnuts are harder and are best ground in a high-speed blender like a Vitamix. But I digress...

If you have black sesame seeds, they would look particularly pretty atop these cookies. Or use poppy seeds for a contrasting look. The most important thing, though, is to shape the dough into a log and then refrigerate it for 30 minutes. Chilled dough is easier to cut into uniform slices. Just remember to let the cookies completely cool before handling them - hot-out-of-the-oven cookies will disintegrate into crumbs. That's because they don't have eggs; rather, they have lots of butter. Cookies like these fall into the "sable"  cookie category. That means "sandy" in French; the term refers to the delicate, buttery texture that let these cookies fall apart on your tongue. Once they've cooled, though, they become slightly more sturdy.

Sesame & Pecan Cookies

 Sesame & Pecan Cookies Makes about 3 dozen cookies.

1 cup raw pecan halves 1 1/2 cups buckwheat flour, preferably raw buckwheat* 1 cup sesame flour Pinch sea salt 1/2 tsp. baking powder 1/2 cup palm sugar OR sucanat 2 sticks butter, preferably from pastured cows 2 tsp. vanilla Sesame seeds for topping

Preheat oven to 350F and cover 2 baking sheets with parchment paper.

Place pecans in a large skillet and dry-toast over medium heat for 5 minutes, shaking the skillet occasionally, until pecans are turning golden brown and fragrant. You may have to reduce the heat to medium-low once they start to toast. Transfer to food processor and add the other flours, salt, baking powder, and palm sugar. Process until you have crumbs. Cut butter into chunks and scatter them onto the nut mixture. Add the vanilla and process until a dough forms.

On a clean counter or cutting board, roll the dough into a log about 14" long. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill the dough. Cut even slices from the log - making each one about 1/4" thick - and arrange them on the baking sheets. Lightly press a scattering of sesame seeds (or poppy seeds; see recipe head note) onto each cookie.

Bake for 10 to 12 minutes or until the cookies are turning light brown around the edges. The bottom sheet will probably bake a bit faster and be done first - if so, pull it out and allow the other sheet to bake for another minute or two. Let cookies completely cool before handling them! Cooled cookies can be stored in an airtight container for a week at room temp or refrigerated for 2 weeks.

* This is a gluten-free flour. If you'd rather make wheat-based cookies, use whole-wheat, spelt, or kamut flour instead of the buckwheat flour. Buckwheat, though, has a lower glycemic impact than wheat flours.

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