These Gluten-free Teff Chocolate Chip Cookies with Pecans are a great choice any time of year, but they’re especially welcome during the holiday season when cookie swaps and treats abound. Made with teff flour, rolled oats, coconut oil, and vegan chocolate chips, they deliver the classic chocolate-chip flavor with a gluten-free, plant-based twist.
This post is sponsored by The Teff Company, makers of Maskal Teff™ products.
I just returned from my last trip of the year and feel ready to settle in for the holidays. I was in New Orleans for Shiftcon, a green-living conference for bloggers, and the city was full of sparkling lights and festive decorations. Even a tiki bar we visited had a special holiday drink menu—easy to catch the holiday spirit with scenes like that.
These cookies contain coconut oil; I realize some readers avoid oils entirely. I haven’t yet tested applesauce, pumpkin, or other oil replacements with teff flour for this recipe, but I plan to try an oil-free batch soon and will update the post with results. If you experiment with applesauce, pumpkin purée, a thick date paste, or a lower-sugar option (such as stevia and stevia-sweetened chips), please share your experience in the comments so others can benefit.
For now, this recipe is gluten-free and vegan. It’s easy to adapt — omit the pecans to make them nut-free, skip the coconut if you prefer, or swap in your favorite dried fruit. These cookies are sturdy enough for mailing and holding up at cookie swaps while still tasting indulgent.
Gluten-free Teff Chocolate Chip Cookies with Pecans
Gluten-free Teff Chocolate Chip Cookies with Pecans
24 cookies
15 minutes
10 minutes
25 minutes
These cookies combine the nutty flavor of teff flour with chewy oats, coconut, chocolate chips, and chopped pecans. They’re a dependable, allergy-friendly option for gatherings: gluten-free, vegan, and easy to customize. Omit add-ins or swap ingredients to suit dietary needs or taste preferences.
Ingredients
Dry Ingredients:
- 1 cup Maskal Brown Teff Flour
- 3/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup melted coconut oil
- 1/2 cup vegan sugar or coconut sugar
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 teaspoon vanilla
Add-ins:
- 1/2 cup vegan chocolate chips
- 1/2 cup dry shredded coconut
- 1/2 cup chopped pecans (or other nut of your choice)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the teff flour, rolled oats, baking soda, and salt. In a separate small bowl, whisk together the melted coconut oil, sugar, flax-and-water mixture, and vanilla.
- Add the dry ingredients to the wet mixture and stir well. The dough will be thick; you may find it easiest to use your hands to fully incorporate the chocolate chips, coconut, and pecans.
- Use a 1-tablespoon scoop to portion the dough onto the prepared baking sheets. Press each mound gently with the back of a spatula to flatten slightly.
- Bake for 12 to 13 minutes, or until the bottoms are golden brown. Let cool on the sheet a few minutes before transferring to a wire rack to finish cooling.
Nutrition Information
Amount Per Serving
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram to let us know how your cookies turned out.
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vanilla Gluten-free Vegan Pizzelles
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-free Apple Teff Pancakes
- Vegan Gluten-free Teff Crepes
- Gluten-Free Vegan Teff Oat Rolls
More Recipes to Try
- Keep the Chill Away with these Vegan Hot Drinks
- 11 of the Very Best Vegan Holiday Cookies
- 7 Quick and Easy Vegan Breakfast Recipes
- Vegan Holiday Gingerbread Pear Crumble From OATrageous Oatmeals
