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Five Date Molasses, Buckwheat Kasha, Oat and Raisin Cookies sit on a blue plate.

Date Molasses, Buckwheat Kasha, Oat and Raisin Cookies

Prep 20 minutesCooking 12 minutes10 people

If you are struggling to find eggs, try this egg free recipe for cookies. It uses Buckwheat Kasha, which has a floral, nutty taste and a crunchy texture, and Date Molasses which acts as a binding agent and a sweetener. Just because you do not have eggs, it does not mean that you cannot bake a sweet treat!


12 minutes

Dessert Recipes


30 minute or less

Easy Recipes

Vegetarian Recipes

Nut Free Recipes

Rice & Grain Recipes





100g butter, room temperature

100g sugar

50g Buckwheat Kasha

100g self-raising flour

50g rolled oats

½tsp vanilla extract

2tbsp Date Molasses

50g raisins


  1. Preheat your oven to 160C/Fan 140C/Gas Mark 3. Line two baking trays with baking parchment. In a large bowl, using an electric whisk, cream together the butter and sugar until light and fluffy.
  2. Add in the Buckwheat Kasha, flour, oats, vanilla and Date Molasses, then mix again.
  3. Finally, add the raisins, and mix together. This is often more easily done with a wooden spoon than the electric whisk.
  4. Using a spoon, your hands or an ice cream scoop, and roll the cookie dough into 12 balls and place six on each baking tray. Flatten the balls slightly with the back of a spoon, or your hand. They will not spread much, so they do not have to be too far apart.
  5. Place in the oven and bake for 12 minutes until they are lightly brown but are still soft in the middle. Remove from the oven and leave to cool slightly. These cookies are best eaten warm.

Included in this Recipe

Date Molasses

Date Molasses

Smooth, 100% Medjool date molasses

Roasted Buckwheat Kasha

Roasted Buckwheat Kasha

Roasted 'pseudograin' seed with a hearty flavour, slightly nutty and a little smokey