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Gingerbread Molasses Cookies

Teff is a whole grain used in Ethiopia to create injera - the stretchy bread.  Adding this flour lends chewiness to the cookies.  It is also a grain that is high in iron.  Combined with iron-rich molasses, the cookies offer a nice hit of this important mineral.  Serve with a cup of Fresh Ground Spice Chai or Cranberry Ginger Cider.

From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)

1 cup + 2 tablespoons whole wheat pastry flour
4 tablespoons teff flour
1 teaspoon baking soda
teaspoon salt
1 teaspoon cinnamon
teaspoon allspice
teaspoon cloves
teaspoon cardamom

pound unsalted butter, softened
cup sucanat (unrefined sugar)
2 tablespoons blackstrap molasses
teaspoon vanilla
1 egg
1 tablespoon freshly grated ginger root
Optional decor:
1/3 cup white chocolate chips
1/3 cup dried cranberries

Preheat oven to 350 degrees F.  Combine flours with salt, soda and spices.  Set aside.  Cream together butter and sugar either by hand or with a mixer.  Add molasses, vanilla, egg and ginger and beat until light and fluffy. Add flour mixture a little at a time to wet mixture.  If mixture is still sticky (it sticks to your hands when trying to form a ball) add more flour, a teaspoon at a time, until the dough forms a ball without sticking to your hands.

Place dough balls on an ungreased or parchment lined cookie sheet.  Leave space between the dough as the cookies will spread.  Dot each ball with a white chocolate chip or dried cranberry before baking if desired. Bake for 10-12 minutes.

Let cookies cool for a few minutes then transfer with a spatula to a cooling rack.  Repeat process until all dough is used.

Preparation time: 45 minutes
Makes 2 dozen cookies

Copyright 2010, C. Lair, Original recipe

9 Comments:

Brooke Kingston
Text him, Jane! :) Love the new digs, Cookus team! Can't wait to try these spicy lovelies!
February 2, 2011, 4:16 pm

Cindy Wambeam
Yum -- these look great! Thanks for the tips on baking with non-white flours. When I've tried before, cookies have come out disastrously. I'm going to give it another try, using the information you provided.
February 2, 2011, 4:17 pm

Matt Lucas
Made them tonight (sans Teff flour as we didn't have it on hand). Turned out delicious. Perfect amount of ginger - just the right amount of zing.
February 2, 2011, 9:19 pm

julie brejda
Where do you buy teff flour, whole foods perhaps? It looks like a good flour, since I am gluten free.
February 3, 2011, 2:48 pm

Pat Sargent
I have shared your recipe for Kale/Apple salad and the White Bean Kale Minestrone and have wowed my friends. Your fame is spreading as I always recommend your web site. Thanks!
February 3, 2011, 3:47 pm

Cynthia Lair
Thanks Pat! Julie, try Whole Foods Market for teff flour. Or here is a link:http://trueharvest.com/teff-flour-maskal-brown-7700.html Bob's Red Mill also carries teff flour.
February 4, 2011, 7:54 am

Katrina Hurt
Perfect timing! Just bought teff flour on a whim and wondering what to do with it. Baked them tonight and everyone loved them!
February 4, 2011, 6:07 pm

Shawna Macneale
I made a gluten free version of these, using almond and coconut flours along with the teff (and a little less butter since the almond is so oily) and the cookies turned out beautifully.
November 16, 2011, 9:02 pm

Rebecca
Baked these last night, they were perfect and delicious and I am now in love with teff flour. Hooray!
November 21, 2011, 12:58 pm

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