Gluten-free Vegan Chocolate Chip Pecan Cookies Made with Teff Flour and Coconut too!

Gluten-free Teff Chocolate Chip Cookies with Pecans

Cookies are a great anytime treat. I love hosting cookie swaps around the holidays too. Everyone loves chocolate chip cookies, and these are gluten-free and vegan, making them perfect for people with allergies. You can leave out the pecans or coconut to make them even more allergy-friendly. You could even add in your favorite dried fruit too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 128kcal
Author Kathy Hester


Dry Ingredients:

  • 1 cup Maskal Brown Teff Flour
  • 3/4 cup rolled oats
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 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

Add-in Ingredients:

  • 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.


Calories: 128kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Sodium: 79mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Calcium: 1.8% | Iron: 5.1%