Aaah, baking. Baked goods are comfort food, there is no way around it.
I’m still working on my Breads, Bars & Crackers recipe book. The text is almost finished, the layout very close. While doing text layout, I’ve played a bit, off-topic, in the kitchen.
Something New for Me
There are a number of recipes on the internet for Teff chocolate chip cookies. Most of them call for almond meal, peanut butter, and/or Xanthan gum. Three strikes there, if you are me. As it is, I much prefer spice, vanilla or caramel flavored baked goods over chocolate.
After a holiday-party season where I admired the beauty of others’ cookie art, I thought it might be nice to actually eat some. I have not found a commercially-available cookie that I can eat. To the kitchen I must go…
Teff is a favorite ingredient for me (it’s a high-protein, high-fiber, gluten-free grain originally from Ethiopia). I just had to experiment with teff cookies. I had not made cookies in decades. I am glad I did it.
These were good the first time I tried! With the rich flavor of teff, brown sugar and (in my case) butter, they taste a bit like caramel.
For those of us who can’t have tree nuts or peanuts, I added some nut-like seeds. My taste testers unanimously approved.
This recipe is Gluten-Free, without Wheat, Corn, Potato, Egg, Soy, Yeast, Peanuts, or Tree Nuts. It will be friendly to most folks who have food allergies.
They might be good with 1/4 cup of raisins or chopped dried apricots added. Dried fruits are not allowed for the yeast-allergic (unless we dehydrate them ourselves), so they are not on the official ingredient list.
If you substitute the butter with coconut oil or another non-dairy solid fat, you can make these tasty cookies vegan. Butter is flavorful, but then so is coconut (to which I’m allergic). Different fats will give the cookie different baked textures.
Would you like the recipe? I thought so.
No-Nutz Teff Cookies
1 stick Butter – softened (or sub 1/2 cup of your favorite solid fat)
1/2 cup Light Brown Sugar
1/2 cup Applesauce
1 tsp Real Vanilla (gluten free certified if needed)
1 cup Teff Flour by Bob’s Red Mill
5 Tbsp Golden Flaxseed Meal
1/2 cup Sweet White Rice Flour (must be sweet rice, also called mochi rice)
1/4 cup Arrowroot Starch or Tapioca starch
1 tsp Baking Soda
1/2 cup Pepitas (raw, shell-free pumpkin seeds)
1/4 cup Sunflower Seeds, raw
- Preheat oven to 375F
- Oil one large cookie sheet or jelly roll pan. Set aside.
- In a large mixing bowl, mix butter and sugar. Add applesauce and vanilla, blend again. Set aside.
- In a medium mixing bowl mix, well dry ingredients (except seeds) with wire whisk. Add to butter mixture and mix just until all ingredients are moistened. Add seeds, mix again briefly.
- Drop from large soup spoon onto baking sheet. Makes 18 cookies which crowd together on the sheet. They do not spread out much during baking.
- Bake for approximately 13 minutes until they smell toasty. Remove from oven, move carefully from sheet to cooling rack.
These cookies are very fragile when warm. They firm up and feel like a different cookie when cooled. They last well for several days without refrigeration, but they are likely to not last that long!
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(C) 2011 Lynn DT Hershberger - Licensed under Creative Commons “Attribution-NonCommercial 3.0 Unported” license- http://creativecommons.org/licenses/by-nc/3.0/