Mix the buckwheat flour, wheat flour, baking soda, salt and baking powder in a large bowl.
Melt the butter.Add the sugar and whisk well.
Add the eggs and the vanilla paste to the sugar and butter mixture.Combine with a spatula.
Pour the liquid in the flour mix and combine to form a dough.
Using a ice-cream Scoop ,scoop the cookie dough on a prepared butter paper lined baking sheet.
Bake for 12 minutes at 180 degrees.Let them cool in the pan for 10 minutes before transferring them to the wire rack.
Cool completely and store in an airtight jar up to a week.
Notes
If the dough seems too loose to you then put it in the fridge for 1-2 hours.If it still looks too loose then add some more wheat flour to it.
The cookies are cooked when the sides are slightly brown.
You can sprinkle some sea salt on them before baking if you like.
The refined sugar can be substituted with jaggery which can be melted along with the butter in the microwave and added to the batter making these Buckwheat Cookies Healthy.As jaggery tends to turn liquid the amount of flour will need to be increased so add another ¼ cup of buckwheat flour to it.