Teff chocolate chip cookies: gluten-free

As promised, here is another teff flour recipe, a sweet treat. Delicious teff flour chocolate chip cookies; naturally gluten-free and made without eggs.  I used dark teff flour, as this is all I had in my cupboard, but I have found online that you can purchase white teff flour, I am yet to experiment with the white teff flour.

Can I Make this Recipe Vegan? Yes! This recipe can be easily adapted to make it vegan, by using vegan spread and vegan chocolate. For an extra tang add a little salt to the top before baking.

Fun Facts About Teff

• Teff is naturally gluten-free
• Teff grains produce more food on less land.  Teff has a higher yield per hectare than other grains like wheat and maize
• Teff is quick growing. It needs only 36 hours to sprout. This is the shortest time of any grain
• Teff is high in protein. Around 14%
• Teff is easy to digest. Teff is a type of starch that is easier to tolerate than other grains.
• Teff is an old grain. Originating in Ethiopia around 4000-1000 BC
• Teff can thrive in unpredictable climates like Africa. It can grow in both waterlogged fields and droughts
• Teff is the smallest grain in the world
• Teff is high in calcium. It has the highest calcium content among the ancient grains. 1 cup cooked is 5 times more than whole wheat. Teff is very beneficial for the immune system as well as healthy bones and tissues
• It’s a good source of vitamin B6, amino acids, zinc and a great source of iron and magnesium. Teff is also a good source of dietary fibre.

Takes = 10 minutes plus chill time if needed
Bakes = 10-12 minutes
Makes = 12-14 cookies

Ingredients

• Teff flour (dark) – 100g (about 3/4 cup)
• Baking powder – 1 teaspoon
• Butter, soft – 75g (about 1/4 cup + 1/2 tbs)
• White Sugar – 75g (about 1/4 cup + 2 tbs)
• Water – 1 tbs
• Vanilla extract – 1 teaspoon
• Chocolate chips, dark or milk – 75g (just under 1/2 cup)

Method

1. Preheat the oven to 180˚C fan, and pre-lined 2 large baking trays with silicone mats or baking paper.
2. Whip the sugar and softened butter for 2-3 minutes until fluffy. Then add in the vanilla extract and water and combine.
3. Sift the flour and baking powder, then gently mix. Fold in the chocolate chips. If your house is warm or it's summertime you may need to chill the cookie dough in the fridge for 20-30 minutes.
4. Using a teaspoon scoop out a little of the cookie dough then roll it into a ball, flatten it with your hand or use a fork to gently press. Space apart as the cookies will spread in the oven.
5. Bake for 10-12 minutes. Bake 12-15 minutes for crunchier cookies. Then allow to cool on the tray for at least 10 minutes. Store in a sealed container for about 7-10 days. I haven't experimented with freezing but I think they would be fine.