2 1/2 cups (150g) whole spelt flouror (175g) buckwheat flour to make them gluten-free1/2 cup coconut sugar1 1/4 teaspoons five spice powder1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup melted coconut oil1/4 cup maple syrup1/4 cup unsulfured blackstrap molasses

Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.You will need two large bowls, one to mix the dry ingredients in and the other for the wet ingredients, which need to be thoroughly whisked to combine. Then pour the dry mix into the wet mix and stir until all the ingredients are fully incorporated. A spatula is helpful for this action, but you should not be afraid to use at least one hand to knead the dough for a better and faster outcome.For a more uniform cookie size, use a measuring tablespoon to scoop out pieces of the dough, then fashion them into discs with your hands and arrange them, well apart, on the baking sheets. Press the back of a fork onto the cookies to create a pattern. Bake for 12 to 15 minutes, or until the bottoms are golden. While you wait, enjoy the sweet-spicy aroma wafting out of the oven. Remove the cookies from the oven and let them sit for a few minutes before transferring them to a cooling rack to cool completely.