Buckwheat Cardamom Molasses Cookies

Delightfully chewy, gluten free cookies enriched with whole grains and sweet notes of gingerbread and spice. Add variety to the season's cookie jar with this simple, delicious recipe.

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

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.

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