Name: Gluten Free Buckwheat Molasses Cookies
Ingredients: 2/3 cup butter (or organic shortening or coconut oil); 1 cup organic sugar; 1 3/4 cup buckwheat flour; 1/4 cup arrowroot flour; 2 tsp baking soda; 1/2 tsp salt; 1 chia egg ((1T chia flour + 3T water) or 1 egg); 1/3 cup molasses; 1 tsp nutmeg; 1 tsp cloves; 2 T ginger; extra sugar for dusting

Recipe by Chris Newport, Nutritionist and Head Coach

I love cookies.

There. I said it. Welcome to the nutritionist confessional.

However, I do have to say that I love good cookies. Don’t hand me something you pulled out of a package. I’ll pass on the cardboard and overly sweet nonsense that hides on the grocery shelves. They have to be freshly baked.

I usually do my fair share of holiday baking. It’s fun and a great stress relief. But I’m a bit paralyzed with two newly diagnosed gluten-free family members. What will life be like without rum balls and gingerbread cookies? Oh wait…healthier.

My husband (one of the gluten-free dudes in the household) said he has one request for the holidays: ginger cookies. The slap-you-in-the-face-ginger-and-molasses kind. They have to be a little crunchy on the outside and chewy on the inside. And not taste like gluten-free cardboard.

Is it possible? That’s a resounding YES. In fact, no one would know they’re gluten free unless you tell them. And you can make these vegan. But how exciting does a vegan, gluten-free cookie sound? Right…

These little guys come out perfectly chewy on the inside and a little crunchy on the outside. Now leave a few for Santa, will ya?

Print Pin

Gluten Free Buckwheat Molasses Cookies

Course Dessert

Servings dozen

Calories

Ingredients

2/3 cup butter or organic shortening or coconut oil
1 cup organic sugar
1 3/4 cup buckwheat flour
1/4 cup arrowroot flour
2 tsp baking soda
1/2 tsp salt
1 chia egg (1T chia flour + 3T water) or 1 egg
1/3 cup molasses
1 tsp nutmeg
1 tsp cloves
2 T ginger
extra sugar for dusting

Instructions

Set the oven to 350 and beat the butter and sugar in a mixer until smooth. Add the "egg" and molasses and beat until creamy.
In a separate bowl, whisk together the buckwheat flour, arrowroot powder, baking soda, salt and spices. Slowly add the flour mixture to the butter and sugar mixture until combined.
Place dough into the fridge to harden for at least 30 minutes. Scoop 2T of dough and roll it in between your hands until round, then dip into sugar place on a lightly greased cookie sheet. Bake at 350 F for about 10 minutes. They should appear slightly underdone. Place on a cooling rack and enjoy warm or at room temperature with or without Santa.