Ginger Teff Cookies

I’m on a bit of a teff flour kick these days. It’s super good for you, and I actually find it pretty nice to bake with. You have to really add a lot of liquid – I find the flour super dry and crumbly, but it’s a nice gluten free flour. Here’s the latest creation: ginger teff cookies with molasses and pecans.

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2 cups of teff flour
1 tsp baking soda
1/4 tsp salt
1 tsp allspice
1 tsp cardamom
1/2 almond butter
1 Tbsp tamari (optional – it adds a nice tartness, but you can omit without a problem)
1/2 cup molasses
1/2 maple syrup
1 Tbsp fresh grated ginger
1 cup of pecan pieces

I recommend using a stand mixer for this because the dough gets really thick. I used the whisk for the wet ingredients to get them well mixed, then used a dough hook when I added the dry ingredients.

Bake at 350 degrees for about 9 minutes. Don’t overcook because these cookies will turn out dry. Try not to eat them all before your partner gets home.

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