Ginger Cookie Snap with Buckwheat – No Butter

Ginger cookie with buckwheat sounds like one healthy cookie, huh!?

And then add NO butter…

Hmmm… that’s curious.

Doesn’t even sound like a cookie, but more like a wholesome bite.

Ahh, but don’t let the description fool ya!…

Because this ginger cookie recipe 🧡 is ONE delicious cookie that holds up on every D-lightful level… Delicious, Delicate and Decadent… and IS also healthy!

So it’s a great year-round cookie winner to make and enjoy 🥠

And I Dare say it’s as good as any yummy ginger snap or gingerbread cookie you recently ate… or bought.

…But with NO preservatives.

…Oh, and no sugar crystals.

As much as I love the idea of spoonfuls of sugar, every time I hear a food-something suggestion to add __ cups of sugar, I cringe. It doesn’t sit right with my healthy self desires as it once did in my younger years.

Either years, a cup to me is (and was) better as a spoonful. 😁

These days, lots of sugar makes my skin crawl.

…Literally.

Because too much sugar produces inflammation on my skin as eczema. It’s a warming and I learned from my first ever eczema experience never to poke the bear or test my sugar.

…If you have experienced something similar or wear a glucose monitor, you get it!

Because too much sugar in the system does body damage.

You can always learn from those who feel the effects of sugar later in life.

The good news is… sugar is in our control!

Eating enjoyable amounts of sugar (and healthier sugars) in moderation is going to help your healthy life… and that usually means waaay below the typical daily Western world diets.

AND this sweet cookie recipe (below) can help you reset as you reach for a healthy cookie for your daily joyful crunch and healthy munch.

It’s only 4 ingredients… and only 3 are critical to produce the delicious taste and nice texture that makes a cookie a special dessert in minutes. 🍥

And with those few ingredients (and your TLC effort ❤️)… you’ve got a year-round snack cookie you can bake!

These are that good, I may even start calling them Brandy’s cookie for this girl on scout for the best cookies around.

…Because I love cookies as my sweet weakness… and gingerbread type cookies are my standard go-to for what I think a traditional stamped out cookie looks like on the outside.

And that is light and low-sugar on the inside.

Gingerbread melts on the sweet taste buds in the tongue without missing a bit of joy!

It doesn’t weigh you down like some other cookies. Like the famous hotel chocolate chip cookies I once upon a time started my work day with when I was managing catering for the hotel’s boardrooms and ballroom.

But today on healthier missions, I only regularly make my own low-sugar cookies that I eat.

That was a journey.

…I used to buy cookies at grocery shopping regularly like so many of us where in any store, there’s usually an entire aisle dedicated to cookies as proof. 😊

And on my quest for the perfect healthy balanced cookie of low-sugar to not tip the scales (whether made or bought)… time and time again I kept finding that gingerbread cookies had the best potential.

Whether they’re called gingerbread, Pfefferneuse, or ginger snaps, in any language they are pleasing to the tongue.

The leading punchy ginger tastes carry the cookie and other spices.

And ginger is detoxifying healthy good for the gut (vs. sugar).

So when you add ginger to your cookie, it’s now anti-inflammatory instead of pro-inflammatory to the body. 🎉

That’s also related to skin inflammation as part of the body.

…And you don’t have to look far from the baking aisles for spices and healthy sweet ingredients to replace the sugar crystals.

…I find spice racks are often just footsteps away. 🛒

…So inspired by spices, I was on a quest to make a healthy delicious ginger cookie.

Call it divine inspiration if you want, the Moravian cookie popped up. 💭

But I wanted one that would be as good for Easter 🐇 as it is for Advent or a Christmas cookie.

…Like that of a paper thin Moravian cookie 🌟 where the flavors melt in the mouth.

The Moravian-style cookies are the world’s thinnest famous cookies.

At a Moravian cookie tasting, I haven’t met a cookie I didn’t like… 😊

They are yummy as candy. And they feel like no calories.

And with that inspiration, I think this ginger buckwheat cookie recipe below compares nicely, and made from wholesome healthy ingredients.

And when you make a thinnish cookie (that you get to decide on) with a recipe like the one here, you stamp out an extra cookie than the recipe says 😉… and that’s perfectly thin and delicate.

And when you roll the dough in healthy light olive oil, you get many benefits.

You don’t need butter. Butt-ah sometimes gives a lumpy cookie texture even when it’s melted. Ohhh… plus you have to wait for it to melt or it won’t be good.

With bottled oil, no waiting needed. It’s ALWAYS GOOD and ready.

And the cookies turn out consistent like stamped out tea cookies that have a snap like these ginger cookies made of buckwheat.

…And where every bite is ginger punchy good, sweet, and flavorful.

You’ll get a nice ginger-y aftertaste that lingers longer. No need for an after mint. 😁

The ginger cookies make a nice digestif in more ways than (the ginger ingredient) one.

And because it’s made with buckwheat flour (and NO white flour or gluten flour)… Yeah, you heard that right — you’re doing the healthy eating steps.

Buckwheat is one of those under-the-radar secret baking ingredients.

And maybe why it’s fittingly on my blog called healthy happy life secrets.

The buckwheat secret is not new and has been out of the bag for a while as you hear about buckwheat pancakes in healthy circles.

…But what you don’t hear about much is that buckwheat is actually from a seed. It’s a pseudo grain and doesn’t come from grasses like traditional wheats.

So buckwheat is not made from wheat even though “wheat” is in the name.

And this matters in your kitchen and sweet bakes… because buckwheat doesn’t have the same mealy aroma that whole wheat often does, which makes buckwheat a good choice for these ginger cookies. 🎉

It’s also unsticky to play with or roll in a dough (like whole wheat flour) so it’s FUN!, and not frustrating.

You can take your frustration out on your new calming hand stress ball. 😊

Then let it rest in the fridge.

Resting, it actually looks and feels like Play-doh and you won’t even need water to wash your hands off (like with most white flours).

When you watch it rest, you can be happy you made the buckwheat flour choice for a second reason…

It’s an elevated step up from the “whole” wheat kind of “wheat” flour especially if gluten vs. gluten-free matters.

Because Buckwheat is Gluten-Free.

So that’s all healthy good news even if you can eat gluten! 🎉

What may give you pause as it did for me is the scary-ish speckled black spotted khaki brown color that reminds me of a laughing hyena (…remember the Lion King hyenas lower on the food chain?) 🦁

…BUT don’t worry you’ll be the one laughing in a good way after you make these yummy ginger cookies cookies that’ll turn out perfect chocolate brown, gingerbread color!

In my regular kitchen oven, these magically took exactly 13 minutes every time to bake to get the perfect crunch.

You don’t want to overbake these… or they’ll be like charcoal bits.

Because darker color bakes (like these hyena ones 😁) are more sensitive to heat and time so seconds count and especially for a cookie recipe (that often take less than 15 minutes with any ingredients).

And another pro-tip: pre-oven if you refrigerate your cookie tray and wait a few minutes between steps, you’ll get a more consistent cookie texture.

Please comment below as I’d love to hear how these turned out for you and how long it took for you in your oven! 💕