📝 About This Recipe
Discover the incredible depth of teff, an ancient Ethiopian grain that brings a naturally nutty, molasses-like flavor to these sophisticated cookies. These treats are naturally gluten-free and boast a unique, tender crumb that perfectly complements the richness of dark chocolate. Sprinkled with flaky sea salt, they offer a complex balance of earthy sweetness and savory notes that will elevate your baking repertoire.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Brown Teff Flour (finely ground)
- 1/2 cup Blanched Almond Flour (adds moisture and structure)
- 1/4 cup Unsweetened Dutch-process Cocoa Powder (sifted)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
Wet Ingredients
- 1/2 cup Unsalted Butter (softened at room temperature)
- 1/4 cup Virgin Coconut Oil (solid but soft)
- 3/4 cup Dark Brown Sugar (packed)
- 2 tablespoons Pure Maple Syrup (Grade A)
- 1 Large Egg (at room temperature)
- 1 tablespoon Pure Vanilla Extract
Mix-ins and Topping
- 1 cup 70% Dark Chocolate Chips (or chopped chocolate chunks)
- 1 teaspoon Flaky Sea Salt (for finishing, such as Maldon)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the teff flour, almond flour, cocoa powder, baking soda, and fine sea salt until no lumps remain and the mixture is uniform in color.
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2
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, coconut oil, and dark brown sugar on medium-high speed until light and fluffy, about 3-4 minutes.
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3
Add the maple syrup, egg, and vanilla extract to the butter mixture. Beat on medium speed for another minute, scraping down the sides of the bowl as needed to ensure everything is well incorporated.
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4
Turn the mixer to low speed and gradually add the dry ingredient mixture. Mix just until the flour streaks disappear; do not overmix, as teff can become gummy if overworked.
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5
Gently fold in the dark chocolate chips using a rubber spatula until evenly distributed throughout the dough.
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6
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This allows the teff flour to hydrate and prevents the cookies from spreading too thin.
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7
While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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8
Using a cookie scoop or tablespoon, form the chilled dough into 1.5-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spaced 2 inches apart.
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9
Slightly flatten each ball with the palm of your hand to help them bake evenly, as teff dough doesn't spread as much as wheat-based dough.
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10
Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft and underbaked.
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11
Immediately upon removing from the oven, sprinkle each cookie with a pinch of flaky sea salt while they are still warm.
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12
Let the cookies cool on the baking sheet for at least 10 minutes. Teff cookies are quite fragile when hot and need this time to firm up.
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13
Transfer the cookies to a wire rack to cool completely before serving or storing in an airtight container.
💡 Chef's Tips
Ensure your egg and butter are at room temperature to create a smooth emulsion. Chilling the dough is non-negotiable; it significantly improves the texture and prevents the cookies from becoming greasy. If you prefer a milder flavor, you can substitute Ivory Teff flour for the Brown Teff flour. Don't overbake these cookies; they will continue to firm up as they cool, and overbaking can lead to a dry, sandy texture. Store in an airtight container with a piece of bread to keep them soft for up to 5 days.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold unsweetened almond or oat milk. Pair with a robust Ethiopian coffee to highlight the grain's cultural origins. Crumble over high-quality vanilla bean gelato for a sophisticated sundae. Enjoy as an afternoon snack alongside a cup of Earl Grey tea. Arrange on a dessert board with fresh raspberries and toasted walnuts.