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Gingerbread Cookies

Prep Time30 mins
Cook Time12 mins
Servings: 12


  • Hand Mixer
  • Parchment Paper


  • 2 cups buckwheat flour
  • ½ tsp baking powder
  • ½ tsp all spice
  • 1 tsp ground ginger
  • 1 tsp clove ground
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp sea salt
  • 1 Flax Egg
  • cup nut butter
  • cup organic fancy molasses
  • ¼ cup soy milk
  • cup coconut sugar or cane sugar 


  • In a large mixing bowl combine buckwheat flour, baking powder, sugar and spices. 
  • Prepare your flax egg ( 1 flax egg 1 tbsp ground flax 3 tbsp water in a small bowl let sit for 5 minutes or more ) 
  • With hand mixer start mixing dry ingredients and then slowly add in, nut butter, molasses, soy milk and flax egg till dough consistency (The dough will be very sticky)
  • Take 2 pieces of parchment paper and add one slab of dough to each. 
  • Take 2 additional pieces of parchment paper and layer this on top of the dough. 
  • Note Layering Method: Parchment paper-dough-parchment paper.
  • Now with a rolling pill, roll out the dough while it is in between the two pieces of parchment paper. (The dough will be sticky, therefore this is important!) 
  • Refrigerate overnight.
  • Now preheat the oven at 350F and remove the dough sheets from the fridge. 
  • Remove the top layer of parchment paper slowly and start cutting out the shapes you desire with cookie cutters or roll into cookie balls!
  • Note:(Remember this dough will be sticky, therefore be patient while handling it) 
  • Bake in the oven for 10-15 minutes. 
  • Let cool and you're ready to frost if you desire! 
    Note: These cookies are best kept in the fridge in a sealed container.