04 Dec Teff Flour Gingersnap Cookies
My mom has requested gingersnap cookies at Christmas this year. So I figured I would try my own spin on these classic Christmas cookies.
This recipe features:
Teff flour is mainly used in the Ethiopian bread called injera since this is where it is cultivated. Teff flour is a slightly nutty flavoured gluten-free flour. It is full of iron, protein, calcium, manganese, phosphorus, copper, aluminum, barium, thiamin, and vitamin C. This is a superfood grain!
The teff and ginger in this recipe are a beautiful match.
Ginger is aromatic and full of healing benefits. Ginger not only helps heal the physical body, but the spiritual body as well. One of gingers most common benefits is to help with digestion. A perfect herb to include during the holiday season.
Looking for more Christmas recipe inspiration? Check the links below:
I hope you enjoy these gingersnap cookies! Make a big batch today and throw them in the freezer for later.
- 2 cups teff flour
- 2 teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon pink Himalayan salt
- ½ cup coconut oil, melted
- 1 cup coconut sugar
- 1 flax egg
- ¼ cup molasses
- 2-3 tablespoons crystallized ginger, diced
- ¼ cup cane sugar
- Preheat your oven to 350°F.
- In a medium sized bowl, whisk together teff flour, baking soda, cinnamon, cloves, ginger, and salt.
- In a large sized bowl, mix together coconut oil, coconut sugar, molasses, and flax egg.
- Gradually, mix the dry mixture into the wet mixture.
- Stir in the crystallized ginger pieces.
- Place cane sugar in a bowl for rolling the dough.
- Scoop dough by the tablespoon and roll into a ball. Roll each cookie ball in the sugar bowl, to coat.
- Place coated cookies onto a prepared baking sheet.
- Bake cookies for 6 and a half minutes. Rotate the pan, to bake evenly.
- Continue baking the cookies for 6 and a half more minutes.
- Remove from the oven. Use a fork to press a criss-cross pattern onto the top of the cookies.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.