GLUTEN FREE GINGER TEFF COOKIES
 

Bake, share, and enjoy this tasty gluten-free variation of the classic ginger cookie. This recipe is full of health supportive ingredients you can feel good about passing along as delicious gifts to spread healthy good cheer this holiday season. After all, is there an easier way to spread health and wellness to a new audience than through a warm and gooey spiced holiday cookie?
 

Photos Source: Swell Vegan
 

This recipe was adapted by one of our very own Natural Chef students, Danielle Greco, as part of her final project on anemia (original recipe from Heidi Swanson, 101 Cookbooks). Blackstrap molasses is a great source of iron, which is particularly helpful for those with anemia. The molasses in this recipe is not only nutrient dense, but its distinct sweet and savory flavor brings a delightfully delicious and festive flavor to this holiday cookie.

     Ingredients - Yield: 15 cookies

     ½ cup Teff flour                        ¼ cup coconut oil
     ¼ cup potato starch                 ¼ cup blackstrap molasses
     ½ cup almond flour                   3 Tbs date sugar
     ½ tsp xanthan gum                   1 Tbs fresh grated ginger
     1 tsp baking soda                     1 egg
     2 ½ tsp ground ginger              ¼ cup crystallized ginger
     1 tsp cinnamon                         1 orange, zest only
     ½ tsp salt

     Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Sift the three flours into a large bowl, along with the xanthan gum and baking soda. Whisk in ground ginger, cinnamon, and salt.
2. Heat the coconut oil in a skillet until it is just barely melted, remove from heat. Stir in molasses, date sugar, and fresh ginger. The mixture should be warm, if it is hot to the touch, let it cool a bit.
3. Beat the egg in a separate bowl, then add molasses mixture and whisk to combine. Pour the wet mixture over the flour mixture, and add the crystallized ginger and orange zest. Stir to combine.
4. Refrigerate the dough for 10-15 minutes. Once cooled, roll dough into medium sized cookies with the palm of your hands and place onto baking sheet a couple inches apart. Flatten with a fork, if desired.
5. Bake 7-10 minutes, until cookies puff and the top begins to crack.
6. Allow to cool, serve, and enjoy!

Thanks Bauman College for this wonderful recipe