It’s cookie time! But these are not your typical dessert cookies — these Teff Cashew Butter Cookies are gluten free, dairy free, egg free, and pack a nutritional punch with 100% whole grain teff flour. You will fall in love with these cookies in no time at all!
So these cookies ^^^ I am obsessed. I took a chance and tried baking with teff flour and I am officially in love with teff flour. Not only did these cookies turn out delicious, but they were a big hit with the family and friends I shared them with. People were shocked that these little cookies were free from gluten, dairy, and eggs! I have to admit, I was so happy with how the cookies came out too.
I always get a little worried when it comes to baking with gluten free flours. All flours are different and have different flour to liquid ratios and bake differently, so when baking with a new-to-me flour, I can get a bit nervous.
Luckily these cookies turned out better than expected and that’s why I am sharing them with you all today. You’re welcome 😉
What is teff flour??
If you are unfamiliar with teff flour, you are probably wondering what the heck it is. I was right there with you until I was introduced to this flour in Run Fast. Eat Slow. Shalane and Elyse spoke highly of using teff flour so I knew I had to give it a shot.
Here is a breakdown of the nutritional benefits of teff flour:
- Gluten free flour
- 100% whole grain flour
- Compared to other grains, it has a much larger percentage of bran and germ so it’s a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium
- Higher calcium content than all other flours
Fun fact: Teff flour is the flour of choice among Ethiopian runners… so that means there is definitely something to it, right?! 😉
So now that we know why teff flour is amazing… let’s talk about these cookies!
They are soft and a bit like a shortbread cookie. The dough can be a bit hard to work with at first, but I noticed when I was baking the second and third batches (compared to the first), it was much easier to plop onto the baking sheet and spread down. Letting the dough sit for a little bit definitely helps it spread and bake easier.
Oh! And when the cookies are done baking, they will still be a bit soft, but rest assured if you let them sit out for 10 minutes, they will harden up. <—- good luck waiting that long 😉
These Teff Cashew Butter Cookies are:
- Dairy free
- Gluten free
- Egg free
- Nutritionally packed
- Whole grain
- 1½ cups Teff Flour
- 1 cup Cashew Butter
- ½ cup Maple Syrup
- ½ cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- ½ tsp Sea Salt
- ½ tsp Ground Cinnamon
- Preheat oven to 350 degrees farenheit. Line a cookie sheet with parchment paper.
- In a large bowl, combine teff flour, sea salt, and cinnamon. Mix together.
- Add cashew butter, maple syrup, melted coconut oil, and vanilla extract. Stir together until well combined.
- Roll dough into small round balls and place on parchment paper-lined cookie sheet.
- Flatten balls halfway down with a fork.
- Bake for 14-15 minutes on middle rack of oven.
- Remove from oven and let cool for at least 10 minutes.
- Store in airtight container for 5-7 days.
- Do not use freshly ground cashew butter
- I used Bob’s Red Mill Teff Flour
Pin for later
- Have you ever used teff flour?
- What is your favorite type of flour to bake with?