Sure, you could make these Gluten-free Teff Chocolate Chip Cookies with Pecans anytime of the year. But it’s the time for cookie swaps and adding in a few sweets, so why not make it a little healthier?
I just got back from my last trip of the year, and I’m ready to settle in for the holidays. We were in New Orleans for Shiftcon, a green conference for bloggers.
There were tons of holiday lights and decorations everywhere I looked. There was even a special holiday drink menu at a tiki bar I went to. It was impossible to not get the holiday spirit!
This recipe does contain coconut oil, and I know some of you avoid all oils. At this point, I haven’t tested it with applesauce or pumpkin as an oil replacer with teff flour. I will try to make a batch soon and will update this post.
If you try an oil-free version please let us know in the comments if it was a success or failure. I want to try making a thick date paste, using less sweetener or maybe stevia, with stevia-sweetened chocolate chips to make this a cookie for everyone.
For now, it’s gluten-free and vegan, plus you could customize them to be nut-free or leave out the coconut and add dried fruit. Happy almost winter!
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vanilla Gluten-free Vegan Pizzelles
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-free Apple Teff Pancakes
- Vegan Gluten-free Teff Crepes
- Gluten-Free Vegan Teff Oat Rolls
- 1 cup Maskal Brown Teff Flour
- 3/4 cup rolled oats
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup vegan sugar or coconut sugar
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 teaspoon vanilla
- 1/2 cup vegan chocolate chips
- 1/2 cup dry shredded coconut
- 1/2 cup chopped pecans, or other nut of your choice
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well. It’s very thick so you may need to use your hands to knead in the add-in ingredients.
- Use a 1 tablespoon scoop to get a portion of the dough, place on the prepared cookie sheet, and press down with the back of a spatula to flatten. Repeat with all the dough.
- Bake for 12 to 13 minutes, or until the bottom of the cookies are brown.
Amount Per Serving Calories 128Saturated Fat 5gSodium 79mgCarbohydrates 11gFiber 1gSugar 4gProtein 1g
More Recipes to Try
- Keep the Chill Away with these Vegan Hot Drinks
- 11 of the Very Best Vegan Holiday Cookies
- 7 Quick and Easy Vegan Breakfast Recipes
- Vegan Holiday Gingerbread Pear Crumble From OATrageous Oatmeals