Allergy-Friendly Ginger Molasses Cookies


1 1/3 cup buckwheat flour
1/3 cup millet flour (or sorghum flour)
1/3 cup tapioca flour
2/3 cup of sucanat or coconut palm sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
dash of ground cloves and allspice
1/3 cup coconut oil, room temperature
2 Tbsp blackstrap molasses
2 Tbsp fresh lemon juice (1 lemon squeezed)
3 Tbsp apple sauce (I use homemade here)


Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

Mix the buckwheat flour with the rest of the dry ingredients in a large mixing bowl. Then add the oil and the rest of the wet ingredients. Mix well and let sit for a few minutes to soak up the moisture. The batter will be a tad wet, but that is just what makes these cookies chewy too.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough and place on a parchment paper-lined cookie sheet.

Bake in a preheated 350 degree oven for 12-14 minutes. Then pull from oven and let cool for 10-15 minutes before moving to a plate or container. Recipe makes about 3 dozen cookies.

NOTE: I added a glaze to mine to add a little sweetness and "dress them up" a bit.

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