Warmly spiced and lightly crisp, these Ginger Buckwheat Cookies blend the nutty depth of sprouted buckwheat flour with the binding power of green banana flour. Sweetened with brown sugar and fragrant with ground ginger, they’re a naturally gluten‑free, egg‑free snack perfect for tea time or an anytime treat.

Ingredients:

• ¾ cup Nihkan Sprouted Buckwheat Flour

• ¼ cup Nihkan Green Banana Flour

• ⅓ cup powdered brown sugar

• ½ tsp baking powder

• ⅛ tsp baking soda

• 1 tsp ground ginger

• Pinch of salt

• 3 Tbsp neutral oil (coconut or vegetable)

• 2 Tbsp water (or plant milk)

Directions:

1. Preheat oven to 170 °C (340 °F). Line a baking tray with parchment paper.

2. In a bowl, whisk oil and water together.

3. Sift in both flours, brown sugar, baking powder, baking soda, ginger, and salt. Stir to form a soft dough.

4. Divide into 8 equal portions, roll into balls, and flatten slightly on the tray.

5. Bake for 17 minutes, until edges are set and centers spring back.

6. Cool completely on the tray to develop a crisp texture.

Serving Size:
Makes 8 cookies

Features:

• Gluten‑Free

• Eggless & Vegan

• Dairy‑Free

• No Refined Flours

• Naturally Sweetened

• Warm Ginger Spice

• High‑Fiber

• Quick & Easy

• Kid‑Friendly

• Clean‑Ingredient Snack
  
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