Buckwheat Cardamom Molasses Cookies
 
Prep time
Cook time
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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.
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Recipe type: Dessert
Serves: 18 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
  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.
Nutrition Information
Serving size: 1 cookie Calories: 130 Fat: 5.5 gm Saturated fat: 3 gm Carbohydrates: 19.5 gm Sugar: 10 gm Sodium: 130 mg Fiber: 1.5 gm Protein: 2 gm Cholesterol: 25 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/buckwheat-cardamom-molasses-cookies/