Ginger Cookie Snap with Buckwheat Flour – No Butter (Edit recipe)

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This is a gluten-free buckwheat healthy cookie 🎉 with no butter. You can make these one-bowl cookies and eat to your heart's content (no guilt)!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

11 minutes to 14 minutes

INGREDIENTS

5

Serves: 3-4

Ingredients

0.25 cup Buckwheat Flour, naturally gluten-free
1 Tbsp Extra Virgin Olive Oil, use a light olive oil or neutral oil favorable for sweets
0.25 cup Molasses
2 tsp Water
1 tsp Ginger, Ground, use fresh spice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine ingredients throughly.
The texture will be like Play-doh. You an add less ginger powder (1/2 tsp) if you want a less-punchy ginger cookie.
Refrigerate for at least 10 minutes.
Roll out dough to 1/4" or less. Depending on how thin you want your cookies, you can make 6-7 cookies.
Stamp out cookies and refrigerate for at least 10 minutes.
Bake at 325°F for 11-14 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	5 g
Carbohydrates:	35 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	10 mg
Fiber:	5 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated for total recipe.