Makes 32 small cookies.
Ingredients
1 ½ cups teff flour
½ cup buckwheat flour
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground cloves
½ tsp mustard powder
½ cup creamy unsalted almond butter
¼ cup coconut oil, melted
2 tsp tamari
½ tsp vanilla extract
1 tbsp fresh grated ginger
½ cup maple syrup
½ cup blackstrap molasses
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!
Recipe adapted from Clean Food by Terry Walters. Photo and adaptation by Natalie Bickford.
