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!
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.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.