Buckwheat Tahini Ginger Cookies
These soft, gingery cookies are a healthy nod to ginger snaps. Made with buckwheat flour which is a complete protein, tahini which is a rich source of calcium, and sweetened only with maple syrup these treats pack some serious nutrition! Although buckwheat has a distinct flavor it is completely hidden by the ginger and molasses. Get buckwheat flour or buy whole buckwheat and grind it into flour. Just read the ingredients and make sure it contains ONLY buckwheat. I used a Microplane to grate my ginger. It is slow but the ginger is finely ground.
2 1/2 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup tahini
3 tablespoons freshly grated ginger root
Preheat oven to 350 degrees.
In a large mixing bowl combine the dry ingredients. In a four-cup measuring cup add the 3/4 cup of maple syrup then the 1/4 cup molasses, then the 1/2 cup tahini. Finally, stir in the ginger. Pour the wet ingredients into the flour mixture and combine.
Drop by spoonfuls (I used a melon baller sized scooper) one inch apart onto parchment-lined cookie sheets. Bake for 15 minutes.