Gluten-Free Teff Flour Cookies with Halva and Chocolate
This week I visited the Mahane Yehuda market in Jerusalem.
On Ha-Agas Street (right across from the Banai family's vegetable shop), there is a hidden little shop for Ethiopian groceries and food.
Among the array of wonderful spices, I also purchased some light teff flour at a very low price, without really having a clue what to do with it.
It sat in my cupboard for a few days until today, when I decided to try and make vegan, gluten-free cookies out of it. Why not? It's worth a try, right?
The first thing I noticed is that the flour is a bit grainy and isn't as "cooperative" to work with as wheat, for example.
That's why I think pairing it with fat can help turn it into a much more pleasant raw material to handle.
And there's nothing like Tahini to make life a whole lot easier.
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A bit about the recipe
I made these cookies with teff flour, but if you don't have any, you can make them with any flour you have at home.
I wouldn't recommend making these with chickpea or soy flour due to their very strong flavors.
I used regular white tahini rather than whole tahini because whole tahini tends to become bitter during baking.
I added one tablespoon of sesame seeds for some texture, but feel free to skip it.
Don't be afraid of the chocolate coating; it only adds about 10 calories per cookie.
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How to serve it?
One or two cookies make the perfect 4:00 PM snack, a pre-workout energy boost, or even a healthy late-night treat.
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Nutritional values by nutritionist and fitness coach Noam Bachar:
One cookie out of 40 (weighing 25g) contains:
100 kcal
3g Protein
8g Carbohydrates
6g Fat
Want another gluten-free cookie recipe? Click here
Gluten-Free Cookies
Ingredients
- 400 g light teff flour 2 cups
- 350 g light tahini 1.5 cups
- 200 g silan (date syrup) 1 cup
- 1 tbsp sesame seeds optional
- 100 g dark chocolate
- 1 tbsp canola oil
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tbsp water
Instructions
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Preheat the oven to 180 degrees.
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In a large bowl, combine all ingredients and mix until you get a uniform, sticky dough.
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Place the dough onto a sheet of parchment paper.
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Place another sheet of parchment paper over the dough and use a rolling pin to flatten it.
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Using an upside-down glass, cut out circles.
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Bake for 8-12 minutes (depending on the thickness of the cookie).
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The cookies should be golden and slightly browned.
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For the chocolate coating:
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Melt the chocolate in the microwave or over a double boiler.
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Add the tablespoon of oil and mix well.
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Dip each cookie halfway into the chocolate and set aside to dry.
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The cookies will keep in an airtight container for up to a month.
Notes
You can also roll the dough with wet hands to create small balls for a more classic halva cookie shape.
