Teff Cinnamon Oat Cookies: gluten-free
My teff oat cookies are a delicious gluten-free snack. I made this cookie recipe with a hint of cinnamon and coconut. I wanted to make easy-to-eat cookies using teff flour and oats. This reminds me of an Anzac biscuit. I haven't tested this recipe with egg whites. Originally I had egg whites to use up and created this recipe.
Teff will turn darker once baked people might be mistaken for chocolate cookies don't worry they still taste great!
What is Teff?
Teff is a super tiny grain and is hailed for being the world's smallest grain.
It's about the size of a poppy seed. Teff is a love grass Eragrotis Teff that is grown for its seeds cooked whole or used as flour. Originally grown in East Africa thousands of years ago but now grown in other parts of the world.
Fun Facts About Teff
- Teff is naturally gluten-free, with a slightly earthy nutty taste.
- Teff is high in protein, iron, fibre, vitamin B6, amino acids, zinc and magnesium.
- Teff is easy to digest, high in protein and has more calcium than other grains.
- Teff is very beneficial for the immune system as well as healthy bones and tissues.
- Teff is also low fodmap and low gi (good for diabetics).
Takes = prep, 15 minutes resting 30 minutes
Bakes = 10-12 minutes
Makes = 18 small cookies
Store = room temp. 7-10 days or freezer for 2-3 months
Ingredients
- Teff flour – 120g (3/4 cup)
- Oats (use gluten-free if needed) – 100g (1 cup)
- Butter, melted – 115g ( 1/2 cup, 1 stick)
- Brown sugar – 150g ( 1 cup lightly packed)
- Cinnamon – 1-2 ts (depending on taste)
- Desiccated coconut – 20g (1/4 cup)
- Egg whites – 2
Method
- Add all ingredients except egg whites into a medium saucepan and simmer until the butter is melted and the sugar is dissolved. Then cool for 10 minutes.
- Whip egg whites until bubbly and almost peaking. Fold the egg whites into the cookie dough. Rest in the fridge for at least 30 minutes.
- Preheat the oven to 200˚C/ 180˚C fan and prepare two large baking trays lined with paper or silicone baking mats.
- Scoop out small teaspoons of mixture for small cookies or an ice cream scoop for large cookies. Space to allow for spreading and gently press with your fingers or a fork. Bake for 10-12 minutes. Store in a sealed container for 7-10 days.