Buckwheat Cardamom Cookies. Quick, easy, gluten-free, dairy-free and butterless cookies made with buckwheat flour, spiced with cardamom and sweetened with honey. Light and nutritious, perfect in the morning with your cup of coffee, or when a sweet craving hits. Delightfully chewy cookies enriched with whole grains and sweet notes of gingerbread and spice. Add variety to the season's cookie jar. Yesterday I was all set to make some Anzac Cookies, a recipe that I've wanted to share with you for a while, but ended up with these yummy Almond, Buckwheat and Cardamom Cookies instead.

Two days prior I was in my Roman kitchen creating these Buckwheat Cardamom Cookies. Delightfully chewy, gluten free cookies enriched with whole grains and sweet notes of gingerbread. This recipe for Buckwheat and Olive Oil Molasses Cookies is perfect for the winter season. You can cook Buckwheat Cardamom Cookies using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Buckwheat Cardamom Cookies

It's 11/8 cup of Buckwheat flour.
Prepare 2 tbsp of cornstarch.
You need 1 teaspoon of Cardamom.
You need 1 of egg.
Prepare 1/2 cup of brown/white powdered sugar.
You need 110 g of soft unsalted butter.
You need 1/8 teaspoon of salt.
It's 1 teaspoon of vanilla extract.
You need 1/2 teaspoon of baking powder optional.

See below for an excerpt from her cookbook, All the Sweet Things as well as the entire recipe for the cookies. Don't let the lengthy ingredient list frighten you. Prepare the dough and let chill for at least one hour in the refrigerator before shaping and baking. Sprinkle the cookies with raw sugar before baking for a sweet and crunchy flair.

Buckwheat Cardamom Cookies step by step

Sieve all dry ingredients, mix cardamom powder and keep it aside. I have skipped baking powder. You can add if you wish to..
Beat butter and sugar for 4-5 minutes in a bowl. Add egg and blend until they are light and fluffy. Add vanilla extract and blend well.
Add dry ingredients and mix until dough comes together. Even if dough is slightly sticky, it's ok. Cover with cling wrap and refrigerate for 1 hour.
Preheat oven to 180 and line baking tray.
Make small balls of dough and lightly flatten it. Place them on the tray leaving gap between them.
Bake it for 9 -11 mins. Sides should be crispy and center soft. Do not overbake...They should be just firm to touch.
Cool cookies on tray for 15 minutes. Allow to cool completely on wire rack.
Store in airtight container and serve with warm milk or cup of tea..

There's just the right amount of cardamom in this creation to identify the spice and aroma. You can finish the cake with a sprinkling of confectioners' sugar; but if you want a dressier touch drizzle the coconut glaze on top before serving. Our thanks to Odette Williams and her book, Simple Cake, for this recipe. In a saucepan, heat the olive oil over medium heat. Add the buckwheat groats, garlic, cumin seed, mustard seed and cardamom.