Gluten-free chocolate chip cookies

Ingredients

• 125 gwhite teff flour
• 60 gcoconut sugar
• 1/2 teaspoonvanilla powder
• 1/2 teaspoonbicarbonate of soda
• 1 pinchsalt
• 60 gcoconut oil
• 130 gdark chocolate chips

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Melt the oil

   Melt the coconut oil in the microwave or over a bain-marie, then leave it to cool slightly. It should be liquid but not hot.

3. 3

   Mix dry ingredients

   Put the flour, sugar, vanilla and salt in a mixing bowl and stir well with a spatula.

4. 4

   Add the oil

   Pour in the coconut oil while continuing to mix with the spatula.

5. 5

   Stir in chocolate

   Add the chocolate chips and mix until they are evenly distributed.

6. 6

   Shape and bake

   Shape the mixture into balls with your hands and place them on a baking tray lined with baking paper. Bake for about 10–12 minutes.

7. 7

   Cool the cookies

   Remove the baked cookies from the oven and leave them to cool for 10–15 minutes so they are less likely to break.

8. 8

   Serve the cookies

   Enjoy!

What are teff chocolate chip cookies?

These are small chocolate chip cookies made without wheat flour, using white teff flour instead. Teff is an ancient grain associated with Ethiopia and Eritrea, where it is traditionally used to make injera.

Here, coconut sugar and coconut oil give the dough its sweetness and richness, while dark chocolate provides the main bursts of flavour. The short bake and cooling rest suit a cookie that can be fragile while warm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 2g protein, 21g carbs, 13g fat.

The coconut sugar and chocolate contribute most of the carbohydrates, while coconut oil and dark chocolate supply most of the fat; teff flour adds some carbohydrate and a little protein. Pair a cookie with plain yoghurt or fruit for a more balanced snack.

Choosing the ingredients

Teff flour: white teff has a mild, earthy flavour and gives these cookies their gluten-free base. Measure it by weight for a more consistent dough.

Chocolate: dark chocolate chips hold their shape well during a brief bake. If using chopped chocolate instead, cut it into small, fairly even pieces.

Mixing the dough

Dry ingredients: the method combines the flour, coconut sugar, vanilla and salt first. The ingredient list also includes bicarbonate of soda, but the method does not say when to add it; for an even mix, stir it into the dry ingredients before adding the oil.

Coconut oil: let it cool until liquid but not hot before mixing it in. This makes it easier to combine without warming the chocolate when it is added later.

Shaping and baking

Cookie balls: shape the dough with your hands and leave a little room between them on the lined tray. Keeping the portions similar in size helps them bake at the same rate.

Baking time: start checking at 10 minutes and bake for up to 12 minutes. The cookies are delicate when hot, so avoid trying to move them straight from the tray.

Cooling for a better texture

Resting time: leave the cookies on the tray for 10–15 minutes after baking. This gives them time to firm up and reduces the chance of breakage.

Texture cue: they may still feel soft when they first come out of the oven. Let them cool before deciding whether they need more baking, as they will become easier to handle as they rest.

Serving ideas

These cookies work well as a simple snack with tea, coffee or a glass of milk. For a more filling plate, serve one with plain yoghurt and fresh fruit.

Since the recipe makes 10 cookies, you can serve them individually or put them out on a shared plate once they have cooled.

Recipe notes & tips

• Weigh the teff flour and coconut oil for reliable proportions.
• Stir the bicarbonate of soda into the dry ingredients, as its point of addition is not specified in the method.
• Let the melted coconut oil cool until it is liquid but no longer hot.
• Line the tray with baking paper to make the cookies easier to lift after cooling.
• Leave the cookies undisturbed for 10–15 minutes after baking before serving.

Variations

• Add chopped nuts: fold in a small handful with the chocolate for extra crunch.
• Use chopped chocolate: replace the chips with evenly chopped dark chocolate.
• Add orange zest: mix a little finely grated zest into the dry ingredients for a citrus note.
• Add flaky salt: scatter a little over the shaped cookies before baking.
• Change the chocolate: use a mix of dark and milk chocolate pieces for a sweeter result.

Common mistakes to avoid

• Hot coconut oil: let it cool until liquid but not hot before mixing.
• Forgetting the bicarbonate: mix it with the dry ingredients, since the method does not specify its addition.
• Uneven portions: shape the balls to a similar size so they bake consistently.
• Overbaking: begin checking at 10 minutes and allow for the stated 10–12 minute range.
• Moving them while hot: leave the cookies to cool for 10–15 minutes so they are less likely to break.

How to store

Once fully cool, store the cookies in an airtight container at room temperature for up to 3 days. If you prefer them warm, reheat briefly in a low oven and let them cool slightly before handling.

Frequently asked questions