Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Combine dry ingredients in a medium bowl. Teff and garbanzo flour give these cookies plenty of protein--not something dessert is usually known for!
Did you know flax meal (ground flax seeds) is an amazing egg substitute in baked goods?
Grate the ginger, then combine all wet ingredients in a small bowl. Using fresh ginger adds extra flavor to your cookies!
Sweet potato adds natural sweetness and keeps the cookies deliciously moist! Canned pumpkin is the perfect substitute if you don't have sweet potato handy.
Combine wet and dry ingredients and stir until smooth, but do not over mix. You're almost done!!
Scoop small spoonfuls of dough onto the prepared cookie sheets and bake for 12-14 minutes. Be sure not to over-bake!
Is the smell of gingerbread making you hungry yet? Mmmm...
Enjoy! The best thing about this soft, just-sweet-enough gingerbread is that even though it's low in sugar & high in protein, it's loaded with Christmas-y flavor! 🎄
Check out this link for more AWESOME Christmas cookie ideas from Brit + Co! http://www.brit.co/tag/christmas-cookies/
- 1.0c Teff flour
- 1.0c Garbanzo flour (or G.F. flour of your choice)
- 1.0Tbsp Flax meal
- 1.0tsp Cinnamon
- 1/2tsp Salt
- 1.0tsp Baking soda
- 1/4tsp Ground cloves
- 1/2c Molasses
- 1/2c Agave nectar
- 1/2c Cooked sweet potato, mashed
- 1/4c Grapeseed or vegetable oil
- 1.0Tbsp Fresh ginger, finely grated