Buckwheat Cardamom Molasses Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 2 cups Buckwheat flour
  • 3/4 tsp Cardamom, ground
  • 1/2 tsp Cinnamon
  • 3/4 cup Coconut sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, grass fed

Found on dishingouthealth.com

Description

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

Directions

• 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