I love ginger. And I love cookies. Combine these two things and you’ve got ginger cookies!
These aren’t exactly your typical ginger cookies, but the combination of the teff, almond, coconut sugar, and spices creates a unique and absolutely delicious flavor.
And in addition to the flavor, these cookies have slightly crispy exterior and soft interior that will leave you wanting more.
So, what are you waiting for? Give this recipe a try!
Cookie Ingredients:
- 1 cup teff flour
- 1 cup almond meal
- 1/2 cup almond butter
- 1.5 cups coconut sugar
- 1 banana, peeled
- 1 tsp ginger
- 1 tbsp cinnamon
- 1/4 cup water
Cookie Directions:
Begin by preheating your oven to 350 degrees Fahrenheit.
Put all ingredients, with the exception of the water, into your food processor. Process until a thick dough forms. Add the water and pulse until the dough is thick and creamy.
Using a medium-sized cookie dough scoop or medium-sized spoon, place batter scoop by scoop onto a cookie tray lined with parchment paper (the number of cookies the batter makes will depend on how big you make your cookies, but it should make about 20 medium-sized cookies).
To slightly flatten and shape the cookies, rinse your clean fingertips under running water, and then shape as desired. When the dough starts to stick to your fingers, re-rinse your fingertips and continue.
Place prepared cookie tray into the preheated oven and bake for about 20 minutes (until the top of the cookies have little holes in them and no longer stick to your fingers when lightly touched). The cookies will feel a bit soft at the 20-minute mark but the outer shell will be crisp. Remove them from the oven and let them cool.
Once cool, gobble them up and store any leftovers in the fridge.
Enjoy!
Recipe created for Precision Nutrition
Desserts à la Mariane 