Honey Ginger Cookies


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

Honey and teff have starring roles in these gingery treats.

About3 dozen

Cooking Methodbaking



Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian


Taste and Texturecrisp, spiced, sweet

Type of Dishcookie, dessert


  • 3 cups teff flour
  • 2/3 cup canola oil
  • 2/3 cup honey
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon baking powder
  • 1 tablespoon arrowroot powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt


  1. Preheat oven to 375°F. Lightly oil a cookiesheet and set aside.

  2. Place all the ingredients in a large mixing bowl, (If the grated ginger is too fibrous, gather it in your hands, squeeze the juice into bowl, and discard the fibers.) Stir to form a moist dough.

  3. Knead the dough, then shape into walnut-sized balls. Place on the cookie sheet about ¾ inch apart. Flatten gently with a fork.

  4. Bake 15 minutes, or until they lose their shine. Remove from the oven, and cool at least 10 minutes before serving.


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