Buckwheat Everything Cookies

So I have an interesting little recipe for you. It's one of those clean out the kitchen sort of recipes. You know, when you have those little odds and ends leftover. Too little to actually make anything with but too much to feel okay about throwing away. I run into those situations quite frequently. This time it was a bit of crystallized ginger, unsweetened shredded coconut, molasses, and some Bob's Red Mill Spice Apple Bran Muffin Mix ( I swear I'm not getting paid to advertise for them). I also just purchased a bag of buckwheat flour that I've been itching to use, because I never have before, so I decided to make some cookies. Now, this was definitely an experiment. I just sort of threw everything together, and like I said I've never baked with buckwheat flour before so I didn't know what to expect, but these turned out to be pretty good little cookies. I call them buckwheat everything cookies because I felt like I just used a little bit of everything while making them, but the flavors blend together nicely and it doesn't feel like there's too much going on. They're very light, I think they taste healthier than they probably actually are, and you can taste the salt in them. That may sound like a bad thing, but it's not an overwhelming salty taste. They kind of have that sweet, salty thing going on, which I'm really into. If you're not reduce the salt just a bit, but honestly I think it's what  makes these cookies memorable. It may be because I used coarse Kosher salt, but I honestly have no idea. Whatever it is, you should try them for yourself and see what you think.

• 1 1/2 cups buckwheat flour
• 1 cup Bobs Red Mill Spice Apple Bran Muffin Mix
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/2 cup butter
• 1/4 cup honey
• 1/4 cup molasses
• 1/4 cup coconut oil
• 1 egg
• 1 tsp vanilla
• 1/4 cup finely chopped crystallized ginger
• 1/2 cup unsweetened, shredded coconut

Preheat oven to 350 degree.

In a large bowl mix together the first 5 ingredients.

In a medium bowl, beat the butter, honey, molasses, oil, vanilla, and egg. Stir into the dry ingredients. Add ginger and coconut and mix well.

Drop by the tablespoon (heaping tablespoon really) onto 2 greased cookie sheets. Bake for about 12-15 minutes. Keep an eye on these because they'll burn in a flash. It's hard to tell when they're done because the centers will still be very soft, you have to look at the edges of the cookies around the bottoms to see if they're brown and that's when you know they're done. Let them cool on the cookie sheets for a couple of minutes, before transferring them to cooling racks or they will fall apart...believe me. But if they do it's okay because these are really good with ice cream. I know I think everything's really good with ice cream, but it's hard to beat a freshly baked, still warm cookie over vanilla ice cream. All I'm saying is maybe it's not so bad if you break one or two...on accident of course.

Comments

[Maya Leon]

I love your eloquence and personable personality. Does that make sense? Also, you are funny and talented. And not to mention beautiful. All of this will work wonders for you!