A stack of Chocolate Chip Cookies with teff flour.

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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.

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.

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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 so you can bake cookies, brownies, muffins and the occasional cake.

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

A Round Up of Gluten Free Cookies

Ingredients

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
2 eggs
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)

Directions

1
In medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
2
In large bowl of a stand mixer on high speed cream butter until smooth.
3
Add both sugars and continue beating until light and fluffy, about 3 minutes. Scraping down the sides of the bowl.
4
Add eggs and vanilla beating until smooth.
5
Add flour mixture until combined evenly.
6
Add chocolate chips and nuts. Beat just until combined.
7
Cover the bowl of cookie dough with plastic wrap and refrigerate over night or at least 30 minutes.
8
Preheat oven to 350°F.
9
Make dough balls using a small scoop.
10
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.
11
Cool cookies on the cookie sheet for 5 minutes then transfer to a wire rack. Cool completely before storing.

12 Comments

  • 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. 🙂

  • 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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Ingredients

Directions

  • 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
  • 2 eggs
  • 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)
  1. In medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
  2. In large bowl of a stand mixer on high speed cream butter until smooth.
  3. Add both sugars and continue beating until light and fluffy, about 3 minutes. Scraping down the sides of the bowl.
  4. Add eggs and vanilla beating until smooth.
  5. Add flour mixture until combined evenly.
  6. Add chocolate chips and nuts. Beat just until combined.
  7. Cover the bowl of cookie dough with plastic wrap and refrigerate over night or at least 30 minutes.
  8. Preheat oven to 350°F.
  9. Make dough balls using a small scoop.
  10. 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.
  11. Cool cookies on the cookie sheet for 5 minutes then transfer to a wire rack. Cool completely before storing.