Ginger Molasses Cookies

NGO  (non-gluten origin)



2 sticks (227g) butter (room temp)

1 2/3 cups (291g) brown sugar

1 large egg (60g)

1/2 cup (157g) molasses

2 tsp (10g) baking soda

3/4 tsp (5g) sea salt

2 3/4 cups (365g) CCM Buckwheat flour

3/4 cup (99g) CCM Teff flour

1 TBS cinnamon

1 TBS ground ginger

1 tsp ground nutmeg

1 tsp ground allspice

1 tsp ground clove 

Demerara Sugar (for rolling in)


Preheat oven to 350° F 

In a mixing bowl, whisk together all dry ingredients, except brown sugar.

In large bowl, cream butter and sugar until pale and fluffy, scraping inside of bowl as needed. Slowly add egg and molasses, with mixer on low speed. Add combined dry ingredients and mix until incorporated.

Drop the dough, by heaping Tablespoonfuls, into Demerara sugar. Lightly flatten on a parchment lined baking sheet. Bake for 10 mins. Allow to cool for 10 mins, on baking sheet, before transferring to a cooling rack.