• 375 g buckwheat flour
  • 40 g raw cane sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • ½ cup vegan butter
  • 4 tbsp agave syrup
  • ¼ cup molasses
  • 90 ml almond milk
  • 1 tsp vanilla extract


In a bowl mix together flour, baking powder, baking soda, salt and spices. With a mixer beat vegan butter with molasses, agave and sugar.  Add vanilla extract and beat to combine.

Mix together dry ingredients and molasses and at the same time add milk. Make a dough ball with your hands and put it into parchment paper. Refrigerate for 4 hours or overnight.

Preheat the oven to 200 degrees (400 F). Cut out shapes from the chilled dough and bake 9-11 minutes. While cookies are cooling, mix together milk and powdered sugar (if you want to color the icing, then add blueberry or cranberry powder also) and then decorate the cookies with the icing. Enjoy!

Thank you for the recipe and photo: Kadri Valsberg