Wheat, butter, sugar, egg, and milk free cookies… THAT ROCK.

Yesterday was a very hard day. Let it suffice to say that I was emotionally all over the place. There are so many things in this world that we cannot control, and so many unanswerable questions that we could drive ourselves crazy with. One thing, though, that we can do to make ourselves feel better is to bake cookies. I have had my eye on these cookies for a long time now, and yesterday… it was time.

I hopped on over to the co-op to pick up some ingredients and just about crapped my pants at the register. Half a cup of bulk, self-serve maple syrup is 7$?  This pathetic little blob of almond butter is 3$? What le hell, is this some magical syrup thats going to make my hair grow faster and help me ace Biochem? Noo, thank you. I had the woman at register put the syrup back and decided I would just have to change the recipe up a bit. It’s cool; I like playing doctor.

(Speaking of which… I noticed that my major, which is Nutritional Biochemistry, has basically all the same requirements as a pre-med…)

These cookies turned out magical. Truly magical. I didn’t realize until after I had made and devoured a couple that they are wheat, butter, sugar, egg and milk free. So… wait…. that means….. they’re vegan. Weird. You really must make them as soon as possible.

From the photo, they look a bit hard and dry, but in actuality, they are soft, moist, delicious little balls of love.

Spicy Ginger Teff Cookies

I know they aren’t very pretty, but e v e r y o n e that tried them loved them.

Recipe: 12 cookies

1 cup teff flour

1/2 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground mustard

1/2 tsp ground ginger

1/4 cup almond butter

6 tbsp agave nectar

5 drops liquid stevia (optional)

1 tbsp honey  (use agave to make vegan)

1 tsp tamari

1 tbsp freshly grated ginger

Preheat the oven to 350. Combine all the dry ingredients in one bowl, and all the wet in another. Mix each bowl individually. Pour the dry over the wet and stir with as few swoops of a spatula as possible. It will be thick. Divide the dough into 12 lumps on a cookie sheet that has been lined with parchment paper. Bake for 12 minutes.

You could form them more cutely if you want.

Benefits:

Teff * is a unique Ethiopian grain usually used to make injera. It has more protein, calcium, iron, potassium, phosphorous, magnesium, and thiamin than wheat. Even better – the iron is easily absorbed by our bodies (unlike many other iron sources).

Tamari * a type of soy sauce, both of which are high in sodium (blah blah blah) but many believe that it has benefits due to its fermented state. It is said to aid in digestion, and contains compounds that protect against cancer and free radicals.

Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!

Cloves * super high in manganese and antioxidants and has anti-inflammatory effects on the body!

Cinnamon * In one study, after taking 1/4 – 1 tsp cinnamon daily for 40 days, all participants benefitted from a reduction of fasting blood sugar levels, blood triglycerides, and LDL (bad) cholesterol! It is very high in antioxidants and can help stabilize blood sugar levels, which will help prevent an insulin spike, and thus the storage of fat.

Almond butter * A great source of monounsaturated fats! These are the fats that raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels!

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22 thoughts on “Wheat, butter, sugar, egg, and milk free cookies… THAT ROCK.

  1. Ok, you rock for making these! Damn, they look great! But I have a question… mustard? Interesting. I need to make these now.

    Oh and can I use a different flour? Teff is pretty rare to find and a bit expensive, isn’t it? Yum either way!

    1. I know the mustard is weird, but I think its a key ingredient!I think you can use a different flour, but it will probably change the flavor alot. Give it a try?Let me know how they turn out!!

  2. YUM! Love vegan baked goods. And I’m a teff virgin so I think I should give these a whirl. I hope things are ok out there little lady! ALSO, I’m moving soon and going to be cleaning out closets – lots of clothes you might like. Is that weird if I mail you hand-me-down clothes? Cute stuff- mostly just a bit small for me now.

  3. My emotions have been everywhere today too. And I agree, baking is a great way to relieve some of the tension. Thank you for your warm words today on my blog. They mean a lot to me (and to my family). These teff cookies look great.

  4. these look and sound totally yummy — just curious though, is it teff or teff flour that you used here? (HEAB’s post has confused me because she made teff flour for her cookies, though you say here to use teff…)

    thanks!

  5. Found you through HEAB. I just wanted to say that your first paragraph really spoke to me. Life is inexplicably painful at times or confusing. We just have to do the best we can.

    …and then make cookies 🙂

  6. These look amazing! I’m so impressed that you were able to manipulate a recipe and make it gluten-free. You need to teach me your ways. I’m planning on getting some groceries tomorrow so I’ll try to make this happen.

    Jasmin

    1. I thinkk technically the tamari has gluten in it (I think soy sauce does… maybe tamari doesnt?), but yeah, they are basically gluten free! I am so glad you commented… I cant wait to go check out your blog! Let me know how the cookies turn out. They rock.

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