Buckwheat Flour and Honey Cookies + Rye Flour and Molasses Variation

Great cookies. Big, soft, very fragrant, not-to-sweet, tastes (almost) like gingerbread or Russian pryanik (honey cookies). Gluten free and fat free. Adapted from WebSpoon (Russian). Great with cup of hot black tea and snow day.

Update from March, 14: rye flour and molasses with some gingerbread spice made great cookies too. I think about oat flour and maple syrup…

Yield: 11 cookies

2 eggs
1/2 cup sugar
1 tbsp. buckwheat honey (or molasses)
1 cup buckwheat flour (or dark rye flour)
pinch of salt
1/2 – 1 tsp. gingerbread spices (ginger, cinnamon, allspice, nutmeg and cloves) for rye cookies

Whip eggs, salt and sugar until pale color, add honey/molasses and flour and mix well to make dough. Let stand 30 minutes.

Preheat oven in 350F. Put  dough into cooking pan with two tablespoons (I used my Norpro Stainless Steel Scoop). Bake 20 minutes or until lightly brown.

1 cookie is about 91 calories

Buckwheat Flour Drop Cookies

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One Response to “Buckwheat Flour and Honey Cookies + Rye Flour and Molasses Variation”

  1. […] idea I found on a Russian Cooking Portal, the same, where I found buckwheat cookies. Marinated in soy sauce and grilled or fried chicken hearts on sticks. It’s a great meat, I […]

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