- 340 g Buckwheat flour
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 3/4 tsp baking soda
- 1.5 tsp salt
- 120 g natural creamy peanut butter
- 80 g unsalted butter, room temperature
- 150 g cane sugar
- 120 g molasses
- 1 egg + 1 egg yolk
- 14 g vanilla extract
- 100 g gluten-free sourdough starter (active, hydrated)
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter, peanut butter, cane sugar, and molasses together until combined.
- Scrape down the bowl and add the egg, egg yolk, vanilla extract, and sourdough starter.
- Mix well until light and fluffy.
- In a separate bowl sift together the flour, baking soda, spices and salt.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
- Pour some extra granulated sugar into a separate small bowl. Using a cookie scoop, scoop the dough out into 1-inch balls, rolling them in the granulated sugar first before dropping them 2 inches apart on the prepared cookie sheet.
- Press the cookie dough balls down slightly, this helps to shape them since they don’t spread out a lot while baking.
- Bake at 350°F for 12-15 minutes or until the cookies have puffed up and are set on the edges, but are still gooey in the middle.
- Allow to cool completely on the pan before eating!
