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.
1 cup (125g) teff flour (spelt or kamut flour can also be used)1 1/2 tsp. baking sodapinch baking powderpinch sea salt1/2 tsp cinnamon (or allspice powder)1-1/2 tsp. ground ginger3 Tbsp. oil1 flax egg (1 Tbsp. flax meal + 3 Tbsp. water)2 Tbsp. agave or maple syrup3/4 cup coconut sugar (plus more for garnish)1/4 tsp. vanilla (optional)
Baking pan
Pre-heat oven to 350FCombine 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.