I recently made some delicious gluten-free molasses cookies that tasted just like my grandmother's cookies, and after great success and flavor yesterday with the buckwheat-oat crepes, I decided to try a buckwheat-oat molasses cookie. My friends are slowly trickling back to campus from their adventures over break (and in some cases, the entire fall semester) all over the country and/or world, so I also thought it would be appropriate to make some cookies to share with everyone :)
For this cookie recipe, I basically followed the recipe I developed here: , but used a different combination of flours in place of my gluten free flour blend #1 () and omitted the vanilla because all of mine spilled into my cabinet (thanks for cleaning it, Angela!).
Buckwheat-oat molasses cookies
1 stick butter (1/2 cup)
1/2 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
2 tablespoons maple syrup
1/4 cup molasses
1 egg
¼ cup potato starch flour
¼ cup tapioca flour
¼ cup white rice flour
½ cup oat flour
½ cup buckwheat flour
1 ½ teaspoons xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Preheat oven to 350 degrees Fahrenheit.
Cream butter and sugars. Add vanilla extract, maple syrup, molasses, and egg, beating after each addition. Set aside.
In another bowl, combine flour, cinnamon, ginger, nutmeg, baking soda, & baking powder.
Mix everything together so mixture is a uniform consistency.
Mix dry into wet ingredients.
Roll cookies into little balls & roll in cane sugar.
Bake for about 8 mins or until done :)
Yummy! These cookies are awesome! They should get better once they have been sitting around for a few hours, so I'll check back later and give an update!
