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Chocolate Chip Pecan Cookies

Author:

,

/

Serves:

2 dozen

Author:

,

Serves:

2 dozen

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!

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Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
  3. Add the dry to the wet and mix well.
  4. 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.
  5. 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.
  6. Bake for 12 to 13 minutes, or until the bottom of the cookies are brown.

Ingredients

Maskal Teff Flour

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  • 1 cup Maskal Teff™ flour
  • 3/4 cup rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted coconut oil
  • 1/2 cup vegan sugar or coconut sugar
  • 2 Tbsp ground flax seeds mixed with 1/4 cup warm water
  • 1 tsp vanilla
  • 1/2 cup vegan chocolate chips
  • 1/2 cup dry shredded coconut
  • 1/2 cup pecans, chopped (or other nut of your choice)

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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