Gluten-Free Buckwheat Gingerbread Cookies Recipe

Name: Gluten-Free Buckwheat Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups buckwheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cloves; 1 stick unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 2 large eggs, 1 at room temperature; 1/3 cup buckwheat honey; 2 tablespoons finely grated peeled fresh ginger

Servings: persons

2 1/4 cups buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs, 1 at room temperature
1/3 cup buckwheat honey
2 tablespoons finely grated peeled fresh ginger

1
In a medium bowl, sift the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves.
2
In a large bowl, using an electric mixer, beat the butter at medium speed until creamy.
3
Add the sugar and beat until fluffy, 3 minutes.
4
Beat in 1 egg and the honey and ginger.
5
At low speed, beat in the dry ingredients in 3 additions, just until combined.
6
Turn the dough out onto a work surface and pat it into a 6-inch round.
7
Wrap in plastic and refrigerate for 4 hours or overnight.
8
Preheat the oven to 375.
9
Line 2 baking sheets with parchment paper.
10
Turn the dough out onto a lightly floured work surface.
11
Divide it into 6 equal pieces.
12
Form each piece into a 6-inch-long log; if the dough is sticky, wet your hands slightly.
13
Transfer 3 logs to each baking sheet, spacing them 3 inches apart.
14
In a small bowl, beat the remaining egg and brush it all over the logs.
15
Bake for 12 to 15 minutes, until the logs are springy to the touch.
16
Transfer to a rack to cool completely.
17
To serve, slice the logs on the diagonal into 1/2-inch-thick cookies.

745

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 cups buckwheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and more.

Yes, Gluten-Free Buckwheat Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Buckwheat Gingerbread Cookies

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