186 grams buckwheat flour - Bob's Red Mill brand, or buckwheat groats for grinding
133 grams (2/3 cup) coconut palm sugar, vanilla flavored
1/4 teaspoon fine sea salt
133 grams/1/2 cup plus 1 tablespoon butter, cut into pieces at room temperature
1/4 jar of fig jam, or personal preference
Preheat the oven to 350 degrees.
If grinding the buckwheat groats, weigh the ground flour on a food scale.
Add the flour, cocoa nibs, sugar and salt in a food processor, and pulse until finely ground, about 1 minute.
Transfer to a large bowl and work in the butter by hand to make a dough. Add 1 teaspoon of water as needed if the dough does not come together.
Roll the dough out into two logs on parchment paper. Cut each each log into 1/2" slices. Roll each slice into a ball and place on parchment paper on a cookie sheet, about 1/2" apart. Punch down the center with your thumb and fill with jam.
Remove the baking sheet and let cool.
Makes 1 - 2 dozen cookies, depending on size of the cookie dough balls.