Gluten-Free Buckwheat Molasses Cookies

October 15, 2011

It has been way too long since I made cookies with my little guy. We do bake together more than you’d gather from my blog posts. It’s just that the results are sometimes less than stellar and therefore not deemed blog-worthy. If you haven’t tried it, let me tell you, it is challenging to produce good results without the use of butter, eggs, and wheat. At least for me, I’m sure some of you have become more adept than I am!

That’s why I was so pleasantly surprised with how these Buckwheat Molasses Cookies turned out. The original recipe called for a gluten-free flour mix which would be good I’m sure. I decided to use a good ratio of buckwheat flour. I’ve always loved buckwheat, even before I started experimenting with wheat-free alternatives. It adds a nice nutty flavor that I enjoyed even as a kid…buckwheat pancakes anyone? These cookies have a nice little crunch on the outside from the sugar but are otherwise delightfully chewy. I love chewy cookies. I thought that the flavors might be a little too “grown-up” for my kids since buckwheat and molasses are both stronger flavors. I need not have worried, they loved them!

Gluten-Free Buckwheat Molasses Cookies

  • 1 cup millet flour
  • 1 cup buckwheat flour
  • 1/4 cup oat flour
  • 1/2 tsp ground cloves
  • 1/2 tsp powdered ginger
  • 1 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/3 cup butter, melted (we used Earth Balance)
  • 1/3 cup coconut oil*
  • 1 cup sugar, plus extra for rolling
  • 1 egg (or egg replacer)
  • 1/3 cup molasses
  1. Combine the flours, cloves, ginger, cinnamon and baking soda in a bowl and set aside. In a large stand mixer combine the butter, oil, sugar, egg and molasses. Mix for a minute or two until well combined. Gradually add the flour mixture to the molasses mixture until evenly combined. Cover and refrigerate for at least 4 hours.
  2. Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet.
  3. Bake at 350 degrees F for 10-12 minutes. Let cool.
  4. Feel tremendously happy when your little boy who is a allergic to (what feels like) everything says, “Mom, whenever we make cookies for me, can we make these?”

 adapted from What’s Gaby Cooking

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{ 6 comments… read them below or add one }

Barb Holmgren March 27, 2012 at 6:53 pm

Can you substitute another type of oil?

Becky March 28, 2012 at 12:15 pm

I don’t see why not Barb:-) Happy baking!

Susi May 2, 2012 at 6:01 pm

Delicious! can I use canola oil instead of butter, or will it disintegrate the flavor/texture?

Melinda Williams January 16, 2013 at 6:40 pm

Wow!!!! These are amazing. Thank you so much for first of all creating such a recipe… and then for sharing it with the world :) my day became tastier and better and my house smells fabulous thanks to you!

Becky January 17, 2013 at 6:11 pm

I’m so glad you liked them Melinda! Thanks for the sweet comment:-)

PatriciaV March 7, 2013 at 11:50 am

I have everything on hand except for the millet flour. Can I just use all buckwheat flour, as well as the oat flour? Or just more oat flour? I want to get it right because they look so good!

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