Gluten-Free Triple Ginger Cookies

Buckwheat sounds scary if you are trying to avoid gluten. Despite its name, buckwheat is not wheat. It’s a seed rather than a grain, which means it’s gluten-free. Buckwheat flour gives these cookies a delicious flavor and a soft, chewy texture. You probably won’t be able to tell these are gluten-free cookies; they are just that tasty. I love ginger, and if I’m going to make a ginger cookie, I want the ginger flavor to have a nice punch. These cookies are perfect for that over-the-top, spicy, ginger flavor.

Gluten-Free Triple Ginger Cookies

  • Servings: Makes 16
  • Difficulty: Easy
  • Print

Ingredients

  • 110g of butter
  • 130g of light brown sugar
  • 1 egg
  • 2 tsp ground ginger
  • 150g of buckwheat flour
  • 1/2 tsp baking soda, check the label for gluten-free
  • 1/2 tsp salt
  • 1 cup crystallized ginger, chop into pieces
  • 4 stem ginger in syrup, rinse excess syrup off and chop into pieces

Directions

  1. In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually whisk in the egg.
  2. Add in the ground ginger, buckwheat flour, baking soda and salt. Stir together thoroughly until the mixture comes together into a dough, then fold in the chopped crystallized ginger and stem ginger. Again, be sure to rinse off the excess syrup from the stem ginger.
  3. Cover the bowl with cling film and transfer to the fridge to chill for half an hour.
  4. Preheat the oven to 350˚F and line 2 baking trays with baking parchment.
  5. Roll the mixture into golf ball-sized rounds between your palms and place on your prepared baking trays, with a good gap between each one to allow for spreading.
  6. Bake for 12-15 minutes, until lightly golden. Leave to cool slightly, before transferring to a wire rack to cool completely.

Where to find stem ginger


Stem ginger is a product from the UK and can easily be found on Amazon marketplace: https://www.amazon.com/dp/B01A616MJA/ref=cm_sw_em_r_mt_dp_U_LKDnDbVQZ7P08


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