If you’ve never baked with gluten-free teff flour, I’m insisting that you at least try. These cookies will convince you that teff flour should be one of the healthier flours in your pantry.
Let’s chat about why you should bake with teff…
First, it’s one of the tiniest grains in the world. Since it’s so small it’s more difficult to grind and thus retains more of it’s nutritional value. It’s also high in calcium and vitamin C; two nutrients not commonly found in grains.
According to The Whole Grains Council, teff is made up of resistant starch. This newly discovered type of dietary fiber is thought to control blood sugar levels, assist in weight control, and help with colon health.
But does it taste good? You bet!
And here’s how I know…my picky husband ate not one but 3 of these cookies. He loved them sandwiched with ice cream, too.
Where To Find Teff Flour
There are two types – ivory and the darker brown. I’ve only used the brown teff flour so far – it’s slightly more nutritious than ivory. I’ve read that ivory is milder in taste. As soon as I try it out I’ll give you a full report.
If you can’t find teff flour locally, buy it here:
- Whole Grain Teff Flour, 1 (24 ounce) bag from iHerb.com (use coupon code SIR086 to get $5 off your first order)
- Whole Grain Teff Flour 4 (24 ounce) bags from Amazon.com (use the Subscribe & Save option to save 15% and get free shipping)
And then, make these cookies….and watch them disappear.
Other Teff Recipes:
- Carrot Date Spice Muffins from SS&GF
- Whole Grain Naan Flatbread from Book of Yum
- Chocolate Chip Banana Teff Bread from The Whole Life Nutrition Kitchen
- 1/2 cup (127 grams) unsweetened applesauce
- 1 1/2 teaspoons chia seed meal
- 1 1/2 cups (240 grams) teff flour
- 1 teaspoon (4 grams) baking powder
- 1/4 teaspoon (1 gram) sea salt
- 1/2 generous cup (179 grams) gluten-free brown rice syrup
- 1 teaspoon (4 grams) pure vanilla extract
- 1 cup (322 grams) almond butter
- 1 recipe Vanilla Bean Ice Cream (regular or healthier)
- OR…make it Vegan with this vanilla ice cream
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats. Mix together the applesauce and chia seed meal. Set aside.
- Combine the teff flour, sea salt, and baking powder and set aside. Heat the almond butter for about 20 seconds in the microwave. Stir the brown rice syrup, vanilla, and applesauce into the warm almond butter. Make a well in the dry ingredients and add the wet ingredients. Stir until combined.
- Use a cookie scoop to portion the dough and roll each one. Set them on the prepared cookie trays about 1 1/2 inches apart from each other. Use the tines of a fork to press down the center of the cookie. Bake for 10 – 13 minutes until the cookies are set. Don’t overbake. Store in an airtight container at room temperature.
- If desired, once cool place one scoop of vanilla bean ice cream (regular or healthier) on top of one cookie and top with a second cookie. If not eating immediately, wrap each sandwich in plastic and freeze. Let them sit at room temperature for 5 minutes or until soft enough to bite into.