Chocolate Gingerbread Cookies
Chocolatey, perfectly spiced, not too sweet, these Chocolate Gingerbread Cookies are the quintessential Holiday cookies. And these are my favorite ones!
I used salted butter so omitted adding salt to the batter.
1 tbsp flaxseed powder + 3 tbsp water
In a small bowl, mix the flaxseed powder with water. Keep aside for 5 -10 minutes.
In a medium bowl, mix together the buckwheat flour, baking powder, baking soda, salt ( if using unsalted butter), cocoa powder, cinnamon powder, clove powder, ginger powder, and nutmeg powder.
In a large bowl, whisk the softened butter with honey, brown sugar and flax egg until creamy.
Stir in the dry ingredients with a spatula. Combine well till a soft dough is formed.
If the dough is very soft and sticky, please refrigerate for 15-20 minutes.
When you're ready to make the cookies, preheat your oven to 180C. Line your baking tray with baking paper or silpat.
Lightly dust your work surface with flour and roll out the dough to 1/4 inch thickness. Cut out into desired shapes and transfer to the baking tray.
Bake for 10-12 minutes. If you want them very crisp, give them another minute in the oven They will harden as they cool.
Eat warm or let the cookies cool completely if you wish to decorate them. Enjoy!
For decorating cookies, please check out the blogs below:
Chocolate Gingerbread Cookies -
-December 16, 2019