DELICIOUS GLUTEN-FREE CHOCOLATE COOKIES
Are you a cookie lover? I most certainly am. So much that I don’t make them very often because once I start eating them, I can’t stop. That’s why, whenever I am making cookies, I always stick with healthy and wholesome ingredients.
These cookies are high in protein, high in fiber, so easy to make, and seriously addictive. What makes them great is the combination of nutrient-rich teff flour and an intense nutty flavor of roasted hazelnuts. It’s a match made in heaven. They are very tasty and will certainly make you come back for more.
You can have them for breakfast with a glass of plant-based milk or a cup of coffee. They are also perfect as a healthy snack or as an afternoon pick-me-up. Also, they are gluten-free, vegan, and soy-free.
MEET THE KEY INGREDIENTS
These cookies are made with highly nutritious teff flour, roasted hazelnuts, cacao powder, and coconut cream. They are sweetened with coconut sugar.
Hazelnuts are roasted (check How to roast hazelnuts) because roasting makes them extra nutty and gives them a more intense flavor and that is just what we need for this recipe. However, you can add raw hazelnuts if you prefer, but the cookies won’t be as flavorful.
WHY I LOVE TEFF FLOUR?
Teff flour is a great addition to a healthy diet and it is packed with calcium and full of fiber. Being gluten-free, it’s a great choice for people with Celiac disease and other gluten sensitivities.
It has an earthy, slightly nutty and sweet taste and pairs best with chocolate. It works really well in combination with other gluten-free flour and it is widely known for its versatility. You can use it to make waffles, cookies, bread, crackers, muffins, pancakes, and other baked goods.
Although it’s a bit pricey when compared to other flours, it is well worth the cost.
TEFF FLOUR – NUTRITIONAL PROFILE
100 g teff flour contains:
Total Fat: 2.4 grams
Carbs: 73.2 grams
Fiber: 8 grams
Protein: 13.3 grams
HAZELNUTS – ROASTING FOR THAT EXTRA CRUNCH
Hazelnuts are very high in calories but they are loaded with nutrients and healthy fats.
One ounce (28 grams) of hazelnuts contains:
Total Fat: 17 grams
Carbs: 4.7 grams
Fiber: 2.7 grams
Protein: 4.2 grams
Although they are good eaten raw, they taste much better when they are roasted, don’t you think? Roasting gives them that extra crunch, nuttiness, and deep, more intense flavor. And it’s so easy to do it. It will take you no longer than 15 minutes to properly roast them but it will certainly take your desserts to the next level.
Like almost all nuts, they have a high-fat content, so it’s best if you dry roast them.
HOW TO ROAST HAZELNUTS
Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 175 °C. Spread the hazelnuts in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the hazelnuts to cook evenly.
When the hazelnuts are browned and smell nutty, remove from the oven, and immediately transfer onto a plate or another baking sheet.
HOW TO MAKE TEFF CHOCOLATE HAZELNUT COOKIES
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of ground chia seeds (10 g) with 6 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.
Melt coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Mix all the dry ingredients in a bowl: teff flour, rice flour, tapioca, ground roasted hazelnuts, cacao powder, coconut sugar, and baking powder.
Add melted coconut cream, 3 tablespoons coconut oil, and chia ‘eggs’ to the bowl with dry ingredients. Use an electric mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed.
Once all is well combined, the dough will still look crumbly so use your hands and mix until the dough begins to stick together.
STEP 5 (OPTIONAL)
Optional: Add finely chopped dark chocolate (85%) to the mixture and mix it again (best by hand). If you don’t want extra chocolate, just skip this step. The cookies will be just as delicious without it.
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet.
Bake for approx. approx. 18-20 minutes (depending on the size of the cookies).
Leave them to cool down a bit. Cookies will continue to firm up while cooling.
TEFF CHOCOLATE HAZELNUT COOKIES ARE:
- High in fiber
- High in protein
- Easy to make
INTERESTED IN MORE COOKIE RECIPES?
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Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Teff Chocolate Hazelnut Cookies
- 100 g teff flour
- 30 g white rice flour
- 20 g tapioca flour
- 100 g roasted hazelnuts ground
- 50 g cacao powder
- 100 g coconut sugar
- 2 teaspoons baking powder
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2-3 tablespoons coconut oil
- 2 chia 'eggs' 2 tablespoons ground chia seeds (approx. 10 g) + 6 tablespoons water, stir and let it sit for a couple of minutes)
- 30-40 g chopped dark chocolate (85% cacao) optional
- Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
- To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of ground chia seeds (10 g) with 6 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.
- Melt coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
- Mix dry ingredients in a bowl: teff flour, rice flour, tapioca, ground hazelnuts, cacao powder, coconut sugar, and baking powder.
- Add melted coconut cream, 2-3 tablespoons coconut oil, and 2 chia 'eggs' to the bowl with dry ingredients. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed. The dough will still look crumbly so use your hands and mix until the dough begins to stick together.
- Optional: Once it’s done, add finely chopped dark chocolate to the mixture and mix it again (best by hand).
- Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet.
- Bake for approx. approx. 18-20 minutes (depending on the size of the cookies).
- Leave them to cool down a bit. Cookies will continue to firm up while cooling.
- Drizzle with chocolate