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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
- 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.
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%