Gluten-free Teff Chocolate Chip Cookies with Pecans

Gluten-free Vegan Chocolate Chip Pecan Cookies Made with Teff Flour and Coconut too!

Sure, you could make these Gluten-free Teff Chocolate Chip Cookies with Pecans anytime of the year. But it’s the time for cookie swaps and adding in a few sweets, so why not make it a little healthier?

Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.

I just got back from my last trip of the year, and I’m ready to settle in for the holidays. We were in New Orleans for Shiftcon, a green conference for bloggers.

There were tons of holiday lights and decorations everywhere I looked. There was even a special holiday drink menu at a tiki bar I went to. It was impossible to not get the holiday spirit!

Gluten-free Vegan Chocolate Chip Pecan Cookies Made with Teff Flour and Coconut too!

This recipe does contain coconut oil, and I know some of you avoid all oils. At this point, I haven’t tested it with applesauce or pumpkin as an oil replacer with teff flour. I will try to make a batch soon and will update this post.

If you try an oil-free version please let us know in the comments if it was a success or failure. I want to try making a thick date paste, using less sweetener or maybe stevia, with stevia-sweetened chocolate chips to make this a cookie for everyone.

For now, it’s gluten-free and vegan, plus you could customize them to be nut-free or leave out the coconut and add dried fruit. Happy almost winter!

Gluten-free Teff Chocolate Chip Cookies with Pecans

Cookies are a great anytime treat. I love hosting cookie swaps around the holidays too. Everyone loves chocolate chip cookies, and these are gluten-free and vegan, making them perfect for people with allergies. You can leave out the pecans or coconut to make them even more allergy-friendly. You could even add in your favorite dried fruit too!

Dry Ingredients:

1 cup Maskal Brown Teff Flour
3/4 cup rolled oats
1/2 teaspoons 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-in Ingredients:

1/2 cup vegan chocolate chips
1/2 cup dry shredded coconut
1/2 cup chopped pecans (or other nut of your choice)

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
Add the dry to the wet and mix well. It’s very thick so you may need to use your hands to knead in the add-in ingredients.
Use a 1 tablespoon scoop to get a portion of the dough, place on the prepared cookie sheet, and press down with the back of a spatula to flatten. Repeat with all the dough.
Bake for 12 to 13 minutes, or until the bottom of the cookies are brown.