Spiced Teff Snickerdoodles

Name: Spiced Teff Snickerdoodles
Cuisine: Ethiopian
Ingredients: 1 cup teff flour; 1 teaspoon lemon zest; 2 teaspoons pure vanilla extract; ½ cup melted unrefined coconut oil; ½ teaspoon baking soda; ½ teaspoon baking powder; ⅓ cup tapioca starch; ½ cup sorghum flour; ¾ cup unbleached granulated sugar; 1 tablespoon ground flaxseeds, any variety; 3 tablespoons unsweetened plain vegan milk; ¼ teaspoon salt; 2 tablespoons finely minced candied ginger, for decoration; ½ teaspoon cream of tartar; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cardamom; Pinch ground cloves; ⅓ cup unbleached granulated sugar; 1 teaspoon ground cinnamon

Preparation info

Makes
24
cookies

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

These cookies taste like a cross between snickerdoodles and coconut-lemon sugar cookies. They have a slight snap, with soft interiors and gently cracked tops. Be sure to let them rest for at least five minutes before eating, so they don’t crumble into your coffee or tea (unless you want them to).

Ingredients

Cookie Dough

3 tablespoons unsweetened plain vegan milk
1 tablespoon ground flaxseeds, any variety

Africa
Ethiopia
Vegan
Cookies
Spicy

Method

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

To make the cookie dough, put the vegan milk and flaxseeds in a small bowl and mix with a spoon until blended. Let rest until thickened, 5 to 10 minutes.

Put the