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.
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
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
