These are delicious gluten free chocolate chip cookies with teff flour. Another chocolate chip cookie recipe you say? Two in a row!
Yes. Life is too short to have only one chocolate chip cookie recipe.
Every home cook needs a few good cookie recipes up their sleeve and I imagine a chocolate chip cookie at the top of the list. Some of us like more than a few.
Baking with Teff Flour
Have you heard of the grain teff or teff flour? It has hints of malt and cocoa that make it ideal for recipes with chocolate, cocoa or brown sugar.
Chocolate chip cookies with teff are an obvious choice but teff flour is also ideal for brownies, pancakes and waffles. A general guide is to include 10 – 20% of teff flour in any gluten free flour blend you’re making. To keep it simple for this recipe I used 2½ cups of my homemade EGFG flour blend and then added ⅔ cup of teff flour to get the total amount of flour I wanted. It worked!
Here’s my YouTube video on this topic or you can read more in the post (link at bottom of this page).
Tips for Chocolate Chip Cookies with Teff
In all my recipes I share tips for baking, buying and using flour, or any topic I think will be helpful to you. Over time I then share recipe round ups, write blog posts with ‘all the tips’, record videos for YouTube and do podcast interviews. Here are some more resources for you if you’re still not making all the gluten free cookies you miss.
- Tips for Baking Gluten Free Cookies
- Podcast interview on A Canadian Celiac Podcast, Baking Gluten Free Cookies episode 43
For this recipe the cookie dough rests for 30 minutes to allow the gluten free flours and starches to hydrate. You can even let the dough sit over night but that can be hard if you were counting on eating them right away.
If you’re torn then bake half the dough balls for immediate consumption and put the other half in the fridge or freezer. If you’re a super taster or still looking for the perfect flour combination for your cookie recipe then do a taste test between the two. Repeat as often as you like.
This recipe is adapted from Shauna Ahern, once known as The Gluten Free Girl. Shauna is a well known author and serious yet playful gluten free baker. She inspired me when I first began gluten free baking and continues to write, share and inspire others. Shauna is my kind of girl. She knows how to have fun in the kitchen and has her kids in there all the time.
PIN for later…
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Get The Tools – Everyday Bake Ware
Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but it’s worth the effort. Pay attention to the type and size of pans you like and work well for you. Then work toward a collection like this so you can bake cookies, brownies, muffins and the occasional cake.
- two cookie sheets , notice they have no edges
- two jellyroll pans, also know as baking sheets, with ¼-inch sides all around (used more for cooking but helpful for a cookie baking spree)
- two 8-inch square baking pans for brownies and cakes
- two 8-inch round baking pans if you like round cakes
- muffin tins ; 6 or 12 cups per tin
- mini muffin tins; 12 or 24 cups per tin
- metal scoops in various sizes for muffins, cookies, meatballs and more
What about you, did you make these chocolate chip cookies with teff or another flour? How did they compare? Let me know in the comments below if you tried these and what you thought.
More Help and Recipes for Cookies
|2½ cups (350g) GF flour (I use my EGFG flour blend*)|
|⅔ cup teff flour (70g)|
|½ tsp baking powder|
|½ tsp baking soda|
|½ tsp salt|
|1 cup butter, room temperature|
|¾ cup white sugar|
|¾ cup packed brown sugar|
|1 tsp vanilla extract|
|2 cups chocolate chips|
|½ cup chopped hazelnuts|
|(*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour)|
- In medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
- In large bowl of a stand mixer on high speed cream butter until smooth.
- Add both sugars and continue beating until light and fluffy, about 3 minutes. Scraping down the sides of the bowl.
- Add eggs and vanilla beating until smooth.
- Add flour mixture until combined evenly.
- Add chocolate chips and nuts. Beat just until combined.
- Cover the bowl of cookie dough with plastic wrap and refrigerate over night or at least 30 minutes.
- Preheat oven to 350°F.
- Make dough balls using a small scoop.
- Place cookies on a cookie sheet at least 2 inches apart. Bake for 11-13 minutes until they are golden brown and the edges are set. Rotate the cookie sheet half way through the baking time if needed to bake the cookies evenly.
- Cool cookies on the cookie sheet for 5 minutes then transfer to a wire rack. Cool completely before storing.