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.