Buckwheat Molasses Cookies

I think it is January because the only thing I have been doing is EATING or thinking of EATING. I recently made Buckwheat Molasses Cookies from Shalane Flanagan’s newest cookbook and I LOVE LOVE LOVE LOVE them! They are so tasty and I highly recommend!





* 1/2 cup (1 stick) unsalted butter

* 1/2 cup coconut sugar

* 2 eggs

* 1/4 cup blackstrap molasses

* 3/4 cup buckwheat flour

* 3/4 cup all purpose flour

* 1/2 cup chocolate chips

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt




Melt butter in microwave and then add the sugar, eggs, and molasses and whisk well.

(side note — my favorite kitchen utensil is this mini whisker — I use it all the time)

In a separate bowl, add the flours, chocolate chips, baking soda, baking powder and salt.

Add dry mixture to wet mixture and stir.

Looks so good already!

I multi-tasked and baked the superhero muffins 2.0 at the same time. You must refrigerate the dough for the buckwheat molasses cookies for at least 2 hours (or over night).

After, you can easily scoop it up and make little balls to place on a wax lined baking sheet.

Place the cookies 2 inches apart and then when ready, put in over for 10 minutes at 375 degrees.

So good, I promise you.

I cannot stop eating them.

So there you have it — a perfect not so sweet, healthy, hearty cookie. You will love them — they are so tasty.

Anika Yael Natori, aka, The Josie Girl

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