Buckwheat Gingersnap Cookies

January 5, 2012

Due to allergies, my younger brother Austin cannot eat wheat or dairy. Mom and I have been experimenting with some recipes that he can eat. My favorite flour to work with is buckwheat flour. Despite its name, buckwheat is not a type of wheat. It is actually a fruit seed that comes from a plant which is also called beach wheat. It has a triangular shape, and does not contain gluten. Austin’s favorite cookie has always been gingersnaps, and I so made a batch with buckwheat flour. They turned out wonderful! I like them even better with buckwheat than with whole wheat or even white flour!

You can use almost any type of flour (whole wheat, all-purpose, spelt, etc.) in these cookies. I have cut back on the sugar a bit, but you can add the full amount for a sweeter cookie.



2 1/4 cups buckwheat flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 to 1 cup brown sugar
3/4 cup olive oil
1/4 cup molasses
1 egg

Preheat oven to 375 degrees.
Stir together the first 6 ingredients. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well (the dough will be pretty wet). Form into 1-inch balls and roll in granulated sugar.
Place on an ungreased cookie sheet and bake at 375 degrees for about 9 to 10 minutes, until nice and “cracked” on the top. :)
Makes about 2 1/2 dozen cookies. Enjoy!


  • Reply


    January 5, 2012

    Mmmmm…! These look really yummy! I’ve only had gingersnaps a couple of times and I really liked them. I’ll have to try this recipe sometime soon. Thanks for posting it!

    To God be the Glory,


    If you’re ever going out on the ocean, gingersnaps are supposed to help with the seasickness. :) I should have known that when I went out fishing… :)

    Have a blessed day!

  • Reply


    January 5, 2012

    Wow. These look and sound really tasty. And can you believe it? My mom has been searching for a good gingersnap recipe for the past month – I’m going to have to show this to her! Thanks! ;)

  • Reply


    November 16, 2013

    These are so good! Even my husband, who is wary of my gluten-free stuff, likes them. Since I try to stay away from vegetable oils due to the free-radicals and my roseacea, I used 1 C. melted butter instead of the olive oil. I also substituted part of the ground ginger for fresh, 1/2 tsp. ground plus 1 Tbsp. fresh. They turned out amazing! Thanks for a great recipe, Brooke!

    • Reply

      Brooke Noble

      November 16, 2013

      Thanks Debbie! I’m glad you enjoyed these. Using fresh ginger is a great idea…I will keep that in mind next time I make them. :)

  • Reply


    February 19, 2014

    Thank you for the wonderful recipe! I substituted sucanat for the brown sugar and butter for the oil but knowing you can use olive oil will come in handy for diary intolerant friends.

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