Naturally, I couldn’t let this Christmas go without making some of the season’s most iconic treats. My mom saw them when she visited recently and said how cute they are. I have to agree. Decorating them is just as much fun as rolling them out and cutting little people.
I decided to use buckwheat flour to give the cookies a nutritional boost and add that earthy flavor I love so much. Buckwheat is actually a fruit seed related to rhubarb, not a grain. It has lots of health benefits, too, including:
- being rich in flavinoids, which when eaten regularly may reduce the risk of high blood pressure and high cholesterol
- containing high-quality protein that includes all 8 essential amino acids
- a high fiber content which is essential for reducing the risk of many diseases such as breast cancer and cardiovascular disease
I also threw in some psyllium husks, just like I did with my pie crust. It helps the cookies roll out easily and keep their shape when you transfer them to the baking sheet.
I decorated the cookies with the same frosting I used for my Chocolate Cut Out Cookies except I didn’t color it orange.
Do you have a kitchen obsession, something you can’t help but bring home when you see it?
Listen to Me & Kelly from The Spunky Coconut
Kelly had me on her podcast this week – we had so much fun chatting about food, cooking, pregnancy, and life. Listen here.
Serves: about 3 dozen cookies, depending on cookie cutter size
- 2¾ cups buckwheat flour plus extra for rolling
- ¼ cup psyllium husks
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¼ teaspoons freshly ground nutmeg
- ½ cup coconut oil, not melted
- ½ cup coconut palm sugar
- 1 large egg
- ⅔ cup blackstrap molasses
- Whisk together the buckwheat, psyllium husks, ginger, cinnamon, baking soda, cloves, salt, and nutmeg.
- In a stand mixer fitted with a paddle attachment, beat together the coconut oil and coconut palm sugar until light.
- Beat in the egg until combined. Add the blackstrap molasses and mix until combined.
- Add the flour in one addition and mix until combined.
- Cover and chill for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpats.
- Use buckwheat flour to flour a piece of waxed paper. Dust the exterior of the dough with a little buckwheat flour.
- Roll out the dough to about ¼ inch thick. Use a gingerbread man cookie cutter dipped in flour to cut out the little people. Re-roll scraps until all of the dough has been used.
- Transfer cookies to prepared baking sheet. Bake for 8 - 12 minutes depending on how big your cookies cutter is.
- Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
- If desired, decorate by piping on eyes, a smile, and clothes with decorator's frosting.