Teff Chocolate Chip Pecan Cookies
Cookies are a great anytime treat. I love hosting cookie swaps around the holidays too. Everyone loves chocolate chip cookies, and these are gluten-free and vegan, making them perfect for people with allergies. You can leave out the pecans or coconut to make them even more allergy-friendly. You could even add in your favorite dried fruit too!
Author: Kathy Hester, Healthy Slow Cooking
Serves: 2 dozen
- 1 cup Maskal Teff™ flour
- ¾ cup rolled oats
- ½ tsp baking soda
- ½ tsp salt
- ½ cup melted coconut oil
- ½ cup vegan sugar or coconut sugar
- 2 Tbsp ground flax seeds mixed with ¼ cup warm water
- 1 tsp vanilla
- ½ cup vegan chocolate chips
- ½ cup dry shredded coconut
- ½ cup pecans, chopped (or other nut of your choice)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well.
- Mix in the chocolate chips, coconut and pecans. The dough is very thick so you may need to use your hands to knead these in.
- Use a 1 tablespoon scoop to get a portion of the dough, place on the prepared cookie sheet, and press down with the back of a spatula to flatten. Repeat with all the dough.
- Bake for 12 to 13 minutes, or until the bottom of the cookies are brown.