Delightfully chewy 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.
Please tell me you’re not totally Christmas-cookied out. Though I would completely understand (and could relate!), these cookies must be the exception. Just follow them up with green salad and it’ll all be good.
I cannot believe Christmas is in 4 DAYS!!! Where did this month go?! Are you guys ready? I sure as heck am not. But it’s cool; I’ll just keep baking cookies and pretend I have still weeks to get my life together.
Buckwheat is a misleading term. It's not wheat but rather a naturally gluten-free seed that yields rich, earthy flavors. I always prefer whole grains in baking because they add a layer of complexity that all-purpose flour just cannot achieve.
These cookies are pillowy soft in the center and perfectly crisp around the edges. They’re rolled in coconut sugar and sprinkled with sea salt for even more flavor enhancement. They’re not overly sweet, but just sweet enough to balance the level of spice. 
One of which is cardamom, which is beautifully aromatic and delightfully complex with spicy, herbal and citrusy notes. It pairs very well with warm spices such as cinnamon, nutmeg, and allspice. It’s also a fantastic compliment to molasses, which I just adore in cookies (…and slow cooker crumbles… and buckeyes).
Heck, let’s just add a heaping glug of it to everything we make this holiday season. 
I hope you all have a Merry Christmas and the happiest of holidays! CHEERS!
Buckwheat Cardamom Molasses Cookies
Ingredients
- 8 Tbsp. grass-fed butter softened (1 stick)
- ¾ cup coconut sugar plus extra for rolling
- 3 Tbsp. molasses
- 1 egg
- 1 tsp. vanilla extract
- 2 cups buckwheat flour
- 1 tsp. baking soda
- ¾ tsp. ground cardamom
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Meanwhile, whisk the flour, baking soda, spices and salt together in a medium bowl. Set aside.
- Pour the dry ingredients into the wet ingredients and beat on low speed until everything is combined.
- 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.
Nutrition
Shirley
These cookies are different but very good. I appreciate the gluten free and the use of coconut sugar. This makes these cookies lower on the glycemic index. This recipe is a better choice for gluten free people and for diabetic people.
Vanessa
Thanks for sharing! Does it keep long?
Jamie Vespa
Hi Vanessa - they should keep for a few days at room temperature!
Suzanne
This looks so good! I love that the flavorings go so well with buckwheat!
Jamie Vespa
Hi Suzanne - buckwheat is so underrated! I hope you enjoy these!
Clint and Amy Gerber
For some reason, mine turned out very gritty. What did I do wrong?
katja
Hi! Can i substitute malasas with maple or honey?
dishingouthealth
Hi friend, I have not tried the recipe with maple or honey, but I imagine honey would work fine. Though the molasses is what really adds the rich flavor to these!
Sarah
Just made these for Christmas at my cousins house. She has celiac disease and I can't wait for her to try these. As always, love your recipes!!!! I'm bringing your sweet potato stuffed mushrooms too!! Thank you for sharing your love of food through all of these delicious recipes. Merry Christmas!
dishingouthealth
This comment made my day, Sarah! Hope you had a fabulous holiday! Xo