We are well into the holiday season, so here’s an allergy-friendly, lower-sugar, delicious cookie recipe! Buckwheat, despite the name, is completely gluten-free and arguably grain-free as well (it’s a psuedograin). I love buckwheat, it has an earthy taste that is subtly sweet. It pairs amazing with molasses!
Unlike many holiday cookies that are loaded with cups of sugar, this recipe has a total of just over 1/4 cup of added sugar (just over 1/2 cup if you count the molasses… which by the way is loaded with iron and other minerals). I’ve made several batches of these already! I’m usually a cookie fiend and once I bake some cookies, they barely last a couple days in my house. I’ve found with these cookies, though, that they are extremely filling and satisfying, probably due to the amount of fiber and protein in buckwheat flour compared to other flours. A couple cookies does the job and my sweet tooth has been satisfied.
I also recently tested positive for a coconut allergy, albeit very mild. We believe this is due to the fact that I have basically lived off of every type of coconut product imagenably for the last 7+ years. In an attempt to reverse this allergy and prevent it from getting more serious, I’ve eliminated coconut from my diet for the time being until my numbers come down and I feel safe to re-introduce it in more appropriate and spread out portions. That being said, I’ve been experimenting baking with olive oil! So that means these cookies are also totally nut free!
Buckwheat Molasses Cookies
Makes 18-20 cookies
1 cup of buckwheat flour (I used Arrowhead Mills)
1/2 cup Tigernut flour (I have not tried this with any other type of nut or seed flour, but I think it would work fine)
1/4 cup cassava flour (could sub 1:1 gluten free flour)
1/2 tsp. baking soda
1/4 tsp. ground ginger (can double ginger and cinnamon if you like a stronger spice flavor)
1/2 tsp. ground cinnamon (can double ginger and cinnamon if you like a stronger spice flavor)
1/4 cup olive oil
1/4 cup maple syrup
2 tbs. sugar of choice (I used granulated sugar)
1/4 cup blackstrap molasses
1 tsp. vanilla extract
Extra sugar for rolling (optional)
Preheat oven to 350 F.
Sift all the dry ingredients together in a small bowl.
Beat the oil, maple syrup, and sugar in a large bowl on medium-low speed for 1 minute. Add the egg and beat on medium until light and a little frothy.
Add the remaining wet ingredients to the large bowl and beat until combined
Add the dry ingredients to the wet and beat on low speed until just combined. the dough will be thick and sticky.
Let the dough sit while you line a baking sheet with parchment paper.
Roll 1 tablespoonfuls of dough into a ball between your hands. If you want, you can roll the dough in a bowl of sugar at this stage. Gently flatten the ball slightly on the parchment paper (these cookies won’t spread much, so you’ll want to press them down some so they aren’t just cooked balls of cookie ha).
Bake for 10 minutes on the center rack. Remove and cool for 5 minutes on the tray before transferring to a wire rack to finish cool. Not all cookies will fit on one tray, so I suggest baking in two batches so the cookies can bake evenly in the center of the oven. If you are short on time, it’s okay to place two baking sheets in the oven, just move the racks so they are both as close to the middle as possible.