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
- 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
- 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.