Buckwheat Cardamom Molasses Cookies
Delightfully chewy, gluten free cookies enriched with whole grains and sweet notes of gingerbread and spice. Add variety to the season's cookie jar with this simple, delicious recipe.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 Tbsp. grass-fed butter (softened (1 stick))
- 3/4 cup coconut sugar (plus extra for rolling)
- 3 Tbsp. molasses
- 1 egg
- 1 tsp. vanilla extract
- 2 cups buckwheat flour
- 1 tsp. baking soda
- 3/4 tsp. ground cardamom
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C).
- 2
Combine butter and coconut sugar. Using a hand-held mixer or stand mixer with paddle attachment, beat together on medium-high speed until combined, about 1 minute. Beat in the egg, molasses, and vanilla extract.
- 3
Meanwhile, whisk the flour, baking soda, spices and salt together in a medium bowl. Set aside.
- 4
Pour the dry ingredients into the wet ingredients and beat on low speed until everything is combined.
- 5
Roll the dough into balls, about 1 Tablespoon of dough each, and dunk in coconut sugar. Line large baking sheets with parchment paper or silicone baking mats. Line balls onto baking sheet, about 2 inches apart. Bake at 350 degrees F for 8 minutes. Sprinkle with course sea salt, if desired.