Date Molasses, Buckwheat Kasha, Oat and Raisin Cookies

Step  0: 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.
Step  1: Add in the Buckwheat Kasha, flour, oats, vanilla and Date Molasses, then mix again.
Step  2: Finally, add the raisins, and mix together. This is often more easily done with a wooden spoon than the electric whisk.
Step  3: 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.
Step  4: 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.

Prep: 20 minutes
Cook: 12 minutes

Easy

Serves 10 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!

Ingredients

100g butter, room temperature
100g sugar
50g Buckwheat Kasha
100g self-raising flour
50g rolled oats
½tsp vanilla extract
2tbsp Date Molasses
50g raisins

Method

Step 0: 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.
Step 1: Add in the Buckwheat Kasha, flour, oats, vanilla and Date Molasses, then mix again.
Step 2: Finally, add the raisins, and mix together. This is often more easily done with a wooden spoon than the electric whisk.
Step 3: 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.
Step 4: 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.

Related Recipes