Teff Chocolate Chip Cookie Dough Energy Bites




About 35 tablespoon-sized bites


About 35 tablespoon-sized bites

Needing a little extra protein?  These Gluten-Free Chocolate Chip Cookie Dough Bites are a delicious, satisfying, and easy to make. They’re perfect for as a pre or post-workout snack. Not-to-mention, these no-bake energy bites have great staying power both in body and in the fridge.

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  1. Toast the flours by placing both in a nonstick pan over medium heat. Flatten into an even layer in the pan and let heat for 1-2 minutes. Stir continuously until the flour has a warm toasty aroma and appears with a slightly toasted color.
  2. In a high-powered blender or food processor blend the coconut and coconut oil until smooth like butter.
  3. Add cashew butter, blend until smooth. Spoon into a large bowl.
  4. Drain the dates and blend until paste forms. If it’s too thick add a few teaspoons of water. It does not have to be completely smooth. Fold into cashew butter mixture.
  5. Fold in flax, salt, vanilla and protein powder and stir until well combined.
  6. Stir in both flours.
  7. Add oats and chocolate chips.
  8. Scoop out 1 tablespoon at a time and roll into bite-size balls. OPTION: Line a baking dish with parchment and pat into dish, chill and slice into squares.


  • 1/3 cup Maskal Teff® ivory flour, toasted
  • 1/3 cup Maskal Teff® brown flour, toasted
  • 1 cup coconut, shredded and unsweetened
  • 2 tablespoons coconut oil
  • ½ cup cashew butter
  • 1 cup dates, pitted and soaked in water for 1 hour in the refrigerator
  • ¼ cup flax, ground
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons plant-based vanilla or plain protein powder
  • 1/3 cup gluten-free oats
  • ¼ cup vegan miniature chocolate chips

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