Buckwheat Molasses Cookies

Submitted by: Meredith Hink MS, RD, CD
Yield: 2 dozen cookies

foodFeature_2009-12.jpgSmells of sugar and spice and everything nice wafting from the oven brings children of all ages to the kitchen. Make baking even more flavorful by substituting some of the all-purpose flour in your recipes with other flours. This recipe calls for the use of buckwheat flour. Buckwheat is a gluten-free, pseudo cereal which adds a rich and bold flavor to any recipe. Because it does not contain gluten, only part of the flour could be substituted in this recipe.


  • 3/4 cup vegan margarine
  • 1 cup granulated sugar
  • 1 tablespoon flaxseed
  • 1/4 cup water
  • 1/8 cup molasses
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 3/8 cup all-purpose flour
  • 1 1/8 cup buckwheat flour
  • 1/8 cup granulated sugar


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream margarine and 1 cup of granulated sugar in a medium bowl.
  3. Using a blender, blend the flaxseed and water together. Stir into creamed mixture.
  4. Add molasses, baking soda, ginger, cinnamon, and cloves to creamed mixture.
  5. In a small bowl, combine all-purpose and buckwheat flours. Stir slowly into the creamed mixture.
  6. In a small bowl or plate spread out the 1/8 cup granulated sugar. Using a spoon, scoop golf ball-size balls of cookie dough onto the bowl or plate, and roll in the sugar.
  7. Place balls of sugar-coated cookie dough on ungreased cookie sheets, do not flatten.
  8. Bake 12-15 minutes. Allow to cool at least 2 minutes on sheet pan until firm. Remove and continue to cool on a cooling rack.