Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine the teff flour, salt, and cinnamon. Then add the almond butter, maple syrup, coconut oil (make sure it has cooled), and almond and vanilla extracts. Stir with a rubber spatula until well combined. Allow dough to rest for 5 minutes.
Use a tablespoon or #40 cookie scoop, then roll cookie dough into small balls with your hands and place on prepared baking sheet. With a fork, flatten balls about halfway down into a cookie shape. Sprinkle cookies with sea salt.
Bake for 10-11 minutes. Remove from baking tray and allow to cool on baking sheet on a wire rack.
Notes
To store: Stored at room temperature will create softer cookies over time, storing them in the refrigerator will give them a little more of a bite. Store cookies in an airtight container for 5-6 days.It is important to let the dough rest for about 5 minutes before rolling into balls. This will allow for the flour to absorb some of the mixture.A little sprinkle of sea salt on top right before baking is highly recommended!Adapted from Maskal Teff.