Double Chocolate Teff Cookies (Vegan)
These double chocolate teff cookies are the perfect chocolate cookie. It has a rich flavor and is perfect for winter. These cookies are dairy and egg free but taste like regular cookies.
Why should everyone add teff to their cookies?
Teff grain is an ancient grain that originated in the Horn of Africa (now Ethiopia and Eritrea). It is the smallest grain in the world and has been cultivated for thousands of years. Most people know teff only through injera, which is commonly consumed in Ethiopian and Eritrean foods, but teff can be used in many more foods. I have. This makes teff the perfect compliment to chocolate.
I add teff the same way people add coffee to their chocolate desserts. While enhancing the flavor of chocolate, it also adds a fragrant scent. It was certainly the perfect addition to this cookie. For more information on teff, nutritional details and vendors, be sure to check out our teff porridge blog post. (click here)
What you need to make double chocolate teff cookies
- Teff flour: These are cookie stars. Flour is more of a flavoring agent than a replacement for gluten. Hence why this is not a gluten-free cookie.
- butter: I use basel vegetable sticks.
- sugar: I use a mixture of white sugar and brown sugar.
- Applesauce: Adds moisture to cookies and acts as an egg substitute
- Baking powder: This works as an excellent leavening agent
- baking soda: Baking soda was used as an additional leavening agent to lighten the cookies.
- Vegan chocolate chips: If you like chocolate, the more the better. My favorite is the Enjoy Life brand (click here)
- all purpose flour: I decided to use all purpose flour because it supports cookies.
flavor enhancer: I always use salt and vanilla in my cookies to enhance the sweetness of the cookies and add a nice aroma.
How to make double chocolate teff cookies
- cream the sugar and butter
- Mix remaining wet ingredients (i.e. add applesauce)
- mix dry ingredients
- chill for 30 minutes or more
- bake and cool
Frequently Asked Questions + Substitutions
- Can you make this gluten free? Yes, you can use gluten-free flour.It is recommended to use Bob’s Red Mill 1 to 1 Baking Flour As a gluten-free alternative. The amount of flour is a little too much, so please adjust the cookie dough as well.
- Can you freeze cookie dough? Of course, baking from frozen takes longer and can overcook the outside of the cookies, so it’s actually a good idea to bring them to room temperature before baking.
Want to try more chocolate-filled treats?
- ** Cup measurements are not exact. Please use your weight measurement **
- 113g (~1/2 cup) vegan butter
- 95 g (about 1/2 cup) brown sugar
- 45g (~1/4 cup) white sugar
- 75g (~1/2 cup) teff flour
- 90g (~2/3 cup) all-purpose flour
- 15g (~1/4 cup) cocoa powder
- 60g (~1/2 cup) vegan chocolate chip cookies
- 40g (~2 tbsp) unsweetened applesauce
- 1/4 teaspoon nutmeg
- 1/2 teaspoon of baking powder (2 g)
- 1/8 teaspoon of baking soda (1 g)
- 1/8 teaspoon salt
Make sure the butter is at room temperature
cream the butter and sugar until everything is incorporated
Add the rest of the ingredients (except the chocolate chip cookies) and mix well.
add as many chocolate chips as you like
Refrigerate the cookie dough for 30 minutes while preheating the oven to 350 degrees Fahrenheit.
Scoop with a cookie scoop.You will need to make about 8-10 cookies
Press the cookie down slightly to avoid doming
Bake at 350°F for 15 minutes
Let cookies cool for 15 minutes.
Enjoy with warm milk.