Gingersnap cookies made with teff flour, this makes them gluten-free. This recipe has an excellent taste of ginger and cinnamon that just about any other flour will work. These gingersnap cookies are soft and chewy in the middle.
Coconut Sugar Version
- 1 cup (125g) teff flour (spelt or kamut flour can also be used)
- 1 1/2 tsp. baking soda
- pinch baking powder
- pinch sea salt
- 1/2 tsp cinnamon (or allspice powder)
- 1-1/2 tsp. ground ginger
- 3 Tbsp. oil
- 1 flax egg (1 Tbsp. flax meal + 3 Tbsp. water)
- 2 Tbsp. agave or maple syrup
- 3/4 cup coconut sugar (plus more for garnish)
- 1/4 tsp. vanilla (optional)
Equipment:
- Baking pan
- Pre-heat oven to 350F
- Combine flour, baking soda, baking powder, sea salt, cinnamon and ground ginger.
- In a separate bowl combine 1 Tbsp. flax meal with 3 Tbsp. water.
- In a separate bowl combine oil, vanilla, agave and coconut sugar.
- Add flax meal mixture into the oil mixture.
- Mix well.
- Combine all ingredients.
- Grease baking sheet.
- Bake for 12-14 minutes.
- Allow to cool.
Agave/Maple Syrup Version
- 1 cup (120g) teff flour (spelt or kamut flour can also be used)
- 1 1/2 tsp. baking soda
- pinch baking powder
- pinch sea salt
- 1/2 tsp cinnamon (or allspice powder)
- 1-1/2 tsp. ground ginger
- 1-1/2 Tbsp. oil
- 1 flax egg (1 Tbsp. flax meal + 1 Tbsp. + 1-1/2 tsp. water)
- 3/4 cup + 1 Tbsp. agave or maple syrup
- 1/4 tsp. vanilla (optional)
Equipment:
- Baking pan
- Pre-heat oven to 325F
- Combine flour, baking soda, baking powder, sea salt, cinnamon and ground ginger.
- In a separate bowl combine 1 Tbsp. flax meal + 1 Tbsp. + 1-1/2 tsp. water
- In a separate bowl combine oil, vanilla, agave and coconut sugar.
- Add flax meal mixture into the oil mixture.
- Mix well.
- Combine all ingredients.
- Grease baking sheet.
- Bake for 16-20 minutes.
- Allow to cool.
More plant based pastries available in our pastry book 7 Flours available now.
