Double Chocolate Teff Cookies (Vegan)

These double chocolate teff cookies are the perfect chocolate cookies. They are rich in flavour and are perfect winter cookies. These cookies are dairy and egg free but taste just like a regular cookie. I have been on a mission to make African ingredient more accessible and familiar to a wider audience so including indigenous ingredients like teff into every day recipes is the perfect way to introduce people to unfamiliar ingredients. Cookies (or biscuits for my British friends) are uniquitous around the world. They are a favourite for both children and adults. I find that including different flours into a well made cookie dough is such a delightful way to change things up while maintain the cookie shape and flavours we all love. These double chocolate chip cookies are no different; they are the perfect way to learn about teff and its unique flavour.

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Why everyone needs to add teff to cookies?

Teff grain is an ancient grain hailing from the Horn of Africa (current day Ethiopia and Eritrea). It is the smallest grain in the world and has been cultivated for thousands of years. Most people only know teff through injera, commonly consumed in Ethiopian and Eritrean food, but teff can be used in many more foods. It is packed with nutrients and has the richest, earthiest flavour. This makes teff a perfect compliment to chocolate.

Just like how people add coffee to a chocolate dessert, so too am I adding teff. It brings out the chocolate flavour so well while adding a nice fragrance to it. It was certainly the perfect addition to this cookie. For more details on teff, nutrition details and vendors, make sure to check out my teff porridge blog post. (click here)

What You will need to make Double Chocolate Teff Cookies

The ingredients for this recipe can be used for any basic double chocolate chip cookie where the teff takes it to the next dimension.

Teff Flour: These are the star of the cookies. The flour is more of a flavouring agent than it is a gluten replacement. Hence why this is not a gluten-free cookie.
Butter: I use the Becel Plant-Based Sticks
Sugar: I use a mix of white and brown sugar
Apple Sauce: adds moisture to the cookies and works as an egg replacer
Baking Powder: This works as a great leavening agent
Baking Soda: Baking soda was used as an additional leavening agent to make the cookies light.
Vegan Chocolate Chips: If you love chocolate, the more the better. My favourite is the Enjoy Life Brand (click here)
All-Purpose Flour: I chose to use all-purpose flour because it helps support the cookie.
Flavour enhancers: I always use salt and vanilla in my cookies to bring out the sweetness in the cookie as well as add a nice fragrance

How to make Double Chocolate Teff Cookies

Cream the sugar and butter: Creaming the butter and sugar allows you to combine into a fluffy consistency
Mix the rest of the wet ingredients (i.e add in the apple sauce)
Mix in the dry ingredients: Make sure to sift all the dry ingredients so they incorporate well together as well as mix evenly with the wet ingredients. Do not over mix to reduce the development of gluten; otherwise the cookie will be too chewy.
Chill for 30 minutes or more: Chilling allows the gluten and butter to rest so that you get the perfect cookie consistency
Bake and cool. Please wait for the cookie to cool, otherwise it will crumble.

FAQ + Substitutions

Can I Make this gluten-free? Yes, you can use gluten-free flour. I will suggest using Bob’s Red Mill 1-to-1 baking flour as a gluten-free alternative. Please also make adjustments to the cookie dough as you may need a little bit more flour.
Can I freeze the cookie dough? Of course, I will actually suggest letting them come to room temperature before baking as baking from frozen can take time and overcook the outside of the cookies.

Want to try more chocolate-filled treats?

If you try this recipe and enjoy it, please make sure to leave a comment at the bottom of this post. Thank you

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