These sweet spiced cookies are a nutrient rich, plant based sweet treat.  Made with teff flour, a great source of calcium (180mg per 100g), which is why I’ve included it in this recipe.  It’s naturally gluten free with a sweet, earthy and nutty flavour, that’s not too strong.  It’s also a great source of fibre, protein, iron, manganese, magnesium and copper.  Amaranth is another high calcium option.  These alternative flours are becoming more accessible, but if you’d prefer to try something else, try buckwheat, chickpea, rice or almond flour (almond meal).

Blackstrap molasses is also another calcium rich food (240mg in 1 tablespoon), and is easily accessible through supermarkets and health food shops.  It’s also a source of iron, manganese, potassium, vitamin B6 and selenium.  If you don’t have any molasses or don’t like the flavour, you can simply increase the maple syrup.



1/3 cup solid coconut oil

1/3 cup maple syrup

1/4 cup blackstrap molasses

3 tbsp pureed butternut squash

2/3 cup teff flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp baking soda

Pinch salt



  1. Preheat the oven to 180C and line or grease a baking tray.
  2. Cream together the coconut oil, maple syrup, molasses and butternut squash puree using an electric beater or stand mixer.
  3. Stir in the teff flour, cinnamon, ginger, nutmeg, baking soda and salt.  Mix until just combined.
  4. Put tablespoons of the dough onto the baking tray and press down slightly with your hand or the back of a fork.
  5. Bake at 180C for 18-20 minutes.


Add more plants #diverse30:

  • Stir through 2 tbsp chopped almonds or other nuts, just before spooning out onto the baking tray.
  • Sprinkle with hemp, sunflower or sesame seeds prior to baking.
  • Swap the butternut squash for pumpkin or mashed banana