“This is a gluten free recipe that requires no refrigeration of the dough. It is made from soy and buckwheat flour. Despite the name having wheat in it, there is actually no gluten in buckwheat flour. I adapted this recipe from a traditional molasses crinkle recipe. They are raised version of the gluten free cookies. Hope you enjoy!”
READY IN:
35mins
SERVES:
7
YIELD:
25-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix all the dry ingredients together and remove all lumps.
  3. Mix in the butter, egg and molasses.
  4. Shape the dough into balls and drop onto the cookie sheet.
  5. Bake for around 15 minutes and remove the cookies from the cookie sheet immediately.

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