September 3rd, 2015
From Sweet Goodness by Patricia Green and Carolyn Hemming
Line a large baking sheet with parchment paper. Preheat the oven to 350°F (180°C).
Whisk together the sorghum and teff flours, baking soda, cinnamon, ginger, xanthan gum, cloves and salt in a medium bowl and set aside. In a separate large bowl, mix together the sugar, squash, oil, eggs and molasses until smooth. Slowly add the flour mixture to the squash mixture, stirring until thoroughly combined.
Using a ¼ cup (60 mL) scoop or measuring cup, drop the cookie dough onto the prepared baking sheet 1 ½ inches (4 cm) apart. Sprinkle the tops with a pinch of sugar.
Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cookies to sit for 2 minutes on the pan before moving them to a rack to cool completely.
Energy 140 calories; Protein 2 g; Carbohydrates 21 g; Dietary Fiber 2 g; Fat 6 g; Sugar 10 g; Cholesterol 15 mg; Sodium 190 mg