Recipe characteristics
- Quick and easy to make
- Great as a healthy snack or a healthy sweet treat
- Delicious nutty flavor
- Dietary requirements: plant-based, gluten-free, and soy-free.
Notes on ingredients
- Teff flour: Being naturally gluten-free, it is an ideal and healthy ingredient for many gluten-free recipes. It works really well in combination with other gluten-free flours and it is widely known for its versatility.
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. Although it’s naturally gluten-free, if you have celiac disease or gluten sensitivity, always make sure you buy certified gluten-free to avoid any cross-contamination issues.
- Finely ground almonds: Raw almonds are finely ground into an almond meal to act as the flour in this recipe.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Coconut sugar: It can be subbed with brown sugar, date sugar or regular white sugar.
- Coconut cream: It provides a rich taste and more flavor overall.
- Lemon juice + lemon zest: Both will add a delicious lemony flavor.
- Gingerbread spice mix: If you need a substitute, you can use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine teff flour, white rice flour, ground almonds, potato starch, coconut sugar, lemon zest, and gingerbread spice mix.
Step 3
Add coconut cream and lemon juice and mix until all is well combined and the dough begins to stick together. Adjust sweetness if needed.
Step 4
Roll the cookie dough into 14 balls and place on baking sheet, leaving a bit of space between each ball.
Step 5
Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 18 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
Serving suggestion
If you want, you can sprinkle cookies with powdered xylitol.
Storing
Store leftover cookies in an airtight container.
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Teff Almond Lemon Cookies
Ingredients
- 100 g teff flour
- 100 g finely ground almonds
- 50 g white rice flour
- 25 g potato starch
- 70-75 g coconut sugar
- 1 teaspoon gingerbread spice mix
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 30 ml lemon juice
- lemon zest to taste
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine teff flour, white rice flour, ground almonds, potato starch, coconut sugar, lemon zest, and gingerbread spice mix.
- Add coconut cream and lemon juice and mix until all is well combined and the dough begins to stick together. Adjust sweetness if needed.
- Roll the cookie dough into 14 balls and place on baking sheet, leaving a bit of space between each ball.
- Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 18 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack. The cookies will harden up as they cool.
Serving suggestion
- If you want, you can sprinkle cookies with powdered xylitol.
Storing
- Store leftover cookies in an airtight container.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
