Menu

Teff Ginger Peanut Butter Cookies

Author:

/

Photos:

/

Serves:

18 cookies

Serves:

18 cookies

Print Recipe

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

Mix the dry ingredients together in a small bowl. Mix the peanut butter, maple syrup, coconut oil, and vanilla in a medium bowl then stir in the crystallized ginger. Stir the dry ingredients to the wet until incorporated.

Place 9 slightly rounded tablespoons of the dough onto each baking sheet. Press down with a fork to make a criss-cross pattern. It helps to dip the fork into water so it doesn’t stick to the dough.

Bake until lightly golden in color, 11 to 13 minutes, then transfer to a wire rack to cool. Remove from the oven earlier for a softer cookie and later for a crunchier cookie. They will firm up a bit once they cool.

Ingredients

3/4 cup teff flour

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/8 teaspoon sea salt

1/2 cup crunchy peanut butter

1/2 cup pure dark maple syrup

1/2 teaspoon vanilla extract

2 teaspoons room temperature coconut oil

2 Tablespoons minced crystallized ginger

More Recipes
to Try

Browse our recipe catalogue, containing more than 100 teff recipes!

Search
0