A stack of Chocolate Chip Cookies with teff flour.

Description

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 gluten free flour blend and then added ⅔ cup of teff flour to get the total amount of flour I wanted. It worked!

Tips for Making Gluten Free Cookies

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.

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 inspired by Shauna Ahern, previously 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…

Chocolate Chip Cookies with Teff flour

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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 for cookie baking.

  • 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)
  • 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 Recipes and Help for Gluten Free Cookies

A Round Up of Gluten Free Cookies

Chocolate Chip Cookies with Teff

Teff flour works well in recipes with chocolate or mocha flavours so it's perfect for brownies and chocolate chip cookies. Try them!
Author: Cinde Little
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Course: Cookies & Bars
Cuisine: Canadian
Keyword: Chocolate Chip Cookies with Teff
Servings: 30 cookies

Ingredients

  • cups EGFG gluten free flour blend* (325 g)
  • cup teff flour (70 g)
  • 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
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups chocolate chips
  • ½ cup chopped hazelnuts (optional)

Instructions

  • 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. Stopping once to scrape down the sides of the bowl.
  • Add eggs and vanilla, beat until smooth.
  • Add flour mixture until combined evenly.
  • Add chocolate chips and nuts (if using). Beat until combined.
  • Cover and refrigerate letting cookie dough rest for 30 minutes or overnight.
  • 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 golden brown and the edges are set.
  • Cool cookies on the baking sheet for 2-3 minutes then transfer to a wire rack. Cool completely before storing.
  • Store in air tight containers for maximum freshness.

Notes

*I've made this cookie recipe with both my EGFG flour blend and my Cookie Flour Blend. The jury is out whether one is better than the other.
EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
EGFG Cookie Flour Blend: ⅔ cup brown rice flour (90g), ¼ cup almond flour (25g), 3 Tbsp potato starch (30g), 1 Tbsp + 2 tsp tapioca starch (15g), ¼ tsp xanthan gum. For a double and quadruple recipe of this flour see my recipe post, Cookie Flour Blend.
Baking Tip: Rotate cookie sheet half way through baking time if your oven browns the cookies unevenly.
Tried this recipe?Let us know how it was!

20 Comments

  • Eileen says:

    5 stars
    Made these today, minus the nuts. Probably the best gluten free cookies that I have had. Will try adding gf oats next time, in place of nuts. . Thank you for the recipe.

    • Cinde Little says:

      Your welcome Eileen, thanks for letting me know. I never use the hazelnuts, I just added them to make the recipe a bit different from my first chocolate chip cookie. (At the time it made sense.) You could replace some of the flour with oat flour rather than adding oats. Experiment and let me know what you learn. I’m crazy about chocolate chip cookies.

  • Karen Saville says:

    I finally made these: followed your directions exactly. They are wonderful!

  • Slaght, Sue says:

    Cinde although I used your pre-made dough, I can attest that once baked they were gratefully received by two of my friends. We had a couple of cookies ourselves which were delicious!

    • Cinde Little says:

      That’s great to hear Sue, thanks for letting me know! I too continue to taste them just to make sure. 🙂

  • Shelley Zingerella says:

    I found these cookies to be crunchy and full of good flavor. Used Bob’s Red Mill, oatmeal flour and the Teff. I only baked a dozen for starters. They didn’t flatten much. Next dozen, I pre-squoosed them, and lowered the oven temp to 325. They are perfect. I love chocolate chip cookies, and am very happy with the look, taste, and texture of these.

    • Cinde Little says:

      Hi Shelley, that’s great to hear! I’ve used oat flour in many baked goods with success. I love that you just baked 12 first, made adjustments and improved. Sounds like you’ve got a recipe worth repeating. Now, if I could just get my hands on one of those cookies! 🙂

      • Shelley Zingerella says:

        Hi Cinde, I also made your banana muffins next. They were wonderful. Thanks you for your help in learning about these flours.

        • Cinde Little says:

          That’s great Shelley! You’ll have to try the Banana Muffins and substitute some of the flour called for in that recipe with teff flour. It goes good with chocolate so a handful of chocolate chips might be nice too. I’m happy to hear you’re learning about all the flours.

          • Shelley Zingerella says:

            I did that, Cinde, with the Teff. Really liked it. Making the cookies again this evening. Nice flavor.

          • Cinde Little says:

            Awesome Shelley, now you’ve inspired me to make these cookies again. I must have been thinking about the other chocolate chip cookie…excuse my COVID brain. 🙂

      • Gwen says:

        3 stars
        I made these cookies today following your recipe and your recipe for the flour blend and I left the dough in fridge to rest for a few hours. When I baked them they came out really thin, almost see through.
        I noticed there is no xanthan gum in the recipe and wondering if there was supposed to be?
        Can you give me any ideas as to why they came out so thin?

        • Cinde Little says:

          Hi Gwen! There are lots of ways for cookies to go wrong. Xanthan helps with structure so I don’t think that would be the problem here. These are 3 things to consider. First I look at the flour. You said you used my EGFG blend, just make sure it was with SWEET rice flour and not regular WHITE rice flour. GF flours don’t absorb fat and liquid the way wheat flour does but the addition of teff flour to my EGFG blend made this recipe work for me. I never came back to try these cookies using my Cookie Flour Blend but I might do that to see what I learn. Second, did you use butter? I’ve never noticed a difference with any specific brand of butter but margarine will not work as well and cause cookies to spread. Third, the temperatures. Oven temperatures vary quite a bit, all you can do is really pay attention to all the things you make and know your oven. The dough balls could be colder, or even frozen, and shouldn’t be pushed down before baking. Sometimes putting the second batch of dough balls right onto a pan that just came out of the oven can cause cookies to spread more. That wouldn’t affect the whole batch of cookies but just another small thing to look for. Best of luck and let me know what you think. I just bought more teff flour for making pizza dough so I’ll make these next weekend and report back.

          • Gwen says:

            Yes I used sweet rice flour and I used butter as well, I didn’t flatten them, just used to small ice cream/cookie dough scoop. I only used enough of the dough to make a dozen cookies, so I’ll try making the cookie balls and cooling them before baking and see if that makes a difference.

          • Cinde Little says:

            Hi Gwen! Gluten free cookies can be frustrating, I’ve had my share of failures. The only other suggestion I have is to try cooking the dough balls right from frozen. I usually think I can’t tell the difference between the dough balls from the fridge and the ones from the freezer…but I keep doing it just in case I learn something. I put them right on the same cookie sheet so there are no other variables. Good luck!

          • Gwen says:

            4 stars
            So I froze the cookie dough balls for a few hours in my deep freeze and quickly baked them in my hot oven with an oven thermometer that registered 350, they still spread and were quit thin but not as bad as the frist try.
            They are really good tasting cookies so I’d like to make them again, so I’m wondering if adding a little more flour would help for the next time if they are still spreading and getting too thin?
            Thanks for sharing your recipes,

          • Cinde Little says:

            Hi Gwen! To deal with the overspreading of cookies America’s Test Kitchen recommends decreasing the fat, melting the butter or trying an alternative like oil; all rather than increasing the flour. I’d decrease the butter by 2 Tbsp in this recipe. I tried melted butter in this other recipe for Chocolate Chip Cookies. It was pretty good but this recipe with teff flour is not as greasy and I like it better. Because gluten free flour doesn’t absorb liquid or fat as well as wheat flour adding flour may not solve the problem. However, I’d certainly add 2 Tbsp more of flour and you’re going to have a lot of chocolate chip cookies to taste and compare.

  • RACHEL says:

    Hi There,
    at which step do you add the flour to the butter sugar mix?

    • Cinde Little says:

      Hi Rachel! Thanks for pointing out that mistake. I’ve fixed the recipe now but you add the flour after the eggs. I hope your cookies turn out!

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