Gluten-free and vegan chocolate cookies baked with teff flour, hazelnuts, cardamom, coconut oil and maple syrup.
Today I’ve got a very rustic looking cookies for you that are inspired by my Chocolate and Hazelnut Teff Cake. There’s something about chocolate, teff and hazelnut combination that I really love; I’ve really enjoyed the cake that I’ve made and I love these cookies. The ingredients are quite similar to the ones that I’ve used in the cake, but simplified. The cookies are dark, chocolaty and unusual tasting, naturally gluten-free and vegan.
They are fairly quick to put together, but what takes extra time is roasting and grounding hazelnuts. You can buy already ground hazelnuts which would save you time making these. I’ve used cardamom in the cookies and if you prefer you can replace it with cinnamon or use both.
You don’t have to use the extra dark chocolate pieces pressed onto the cookies, it’s quite optional. Other thing you could do is drizzle some melted chocolate over them once baked and cooled instead.
I found it difficult to tell when they were baked and left mine baking for about 20 minutes, which was perfect. Depending on the strength of your oven 15-20 minutes should be the ideal time. Enjoy!
Chocolate and Hazelnut Teff Cookies
Gluten-free and vegan chocolate cookies baked with teff flour, hazelnuts, cardamom, coconut oil and maple syrup.
Ingredients
- 1 cup teff flour (140 grams)
- 1 cup ground roasted hazelnuts (100 grams)
- 30g 1/4 cup raw cacao (30 grams)
- 1 teaspoon cardamom
- 1/4 teaspoon bicarbonate of soda
- pinch of sea salt
- 1 medium banana, mashed
- 1/4 cup coconut oil, melted (60 ml)
- 1/4 cup maple syrup (60 ml)
- 1 teaspoon vanilla
- 5 teaspoons dark chocolate (25 grams), chopped into small pieces (optional)
Instructions
- Preheat the oven to 350 °F (180 °C), 325 °F fan (160°C fan)
- Line 1 baking sheet with baking paper
- In a large bowl whisk together teff flour, ground hazelnuts, cacao, cardamom, soda and salt.
- Mash the banana and mix with melted coconut oil, maple syrup and vanilla. Add to the dry mix and mix everything together to form a dough.
- With your hands form about 18 small balls (about 1 tablespoon size) with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand. Press in couple of pieces of chocolate if you like.
- Bake for about 15-20 minutes.
- Enjoy!
Notes
- Roasting hazelnuts is an additional step, but well worth the taste. You can roast hazelnuts in their skin and then remove the skin or buy blanched hazelnuts already.
- Preheat the oven to 350 °F (180 °C) and arrange the hazelnuts on a baking sheet. Roast for 10-15 min stirring in between until the skin looks cracked. Remove from the oven place hazelnuts onto a cotton towel and leave to cool. Bunch the towel and rub the hazelnuts inside the towel until the skin comes off. It's pretty messy:) remove from the towel and grind in a food processor or blender.
Nutrition Information:
Yield:
18Serving Size:
2Amount Per Serving:Calories: 125Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 27mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 2g
These look so delicious and not too difficult to whip up – perfect! I found you via the Food Blogger Pro forum in the UK bloggers thread – lovely to connect :) You have a new fan!
Hi Monique! Thank you for a lovely comment and connecting with me! It’s wonderful to meet you:) I shall check your blog now! x
I love the hazelnuts and dark chocolate in the cookies.
Thank you Neo! I love them too:)
My twinsister and me just baked these!
Sooo delicious :) The dough is also very yummy raw.
We soaked the hazelnuts over night and roasted them afterwards, that worked very well.
I’m so happy to hear this Gina! Thank you so much for your fantastic comment! Great point about soaking the hazelnuts, that makes it even better:)
This is a great recipe, thank you! I love your blog, looking forward to try your other creations! :)
I’m so happy to hear that Louna, thank you so much for your comment! Hope you like some of my other recipes as much :)
I’ve made these twice now and with the last batch being so large, I ended up using chocolate chips in only half of the cookie so the remainder could almost be a superfood snack. I found the filling teff and satisfying carob to be a perfect post workout treat. Which made me curious if you ever considered a variation on the above, one that would take the form of a ball for on the go?
Hi Reger, I’m so happy you like these so much. Yes, that is a really great idea, it could possibly work with cooked teff grain and carob would be a great addition too. I’ll put it on my list and try something out :)
I had to change the recipe as I don’t have a blender at the moment so I used almond meal instead of roasted hazelnuts and I subbed cardamom with cinnamon as I can’t find ground cardamom anywhere! But it still came out really delicious. I also underbaked them a little because I love a more squishy cookie. I’ll deffo be making these again – hopefully with hazelnuts next time!