These gluten-free and vegan Chocolate-Dipped Hazelnut Teff Cookies make for healthier, nutritionally packed cookie with the beloved nutella flavor!
Over this last year, teff has quickly become one of my favorite flours to play with. It’s tiny grains have a melt-in-your-mouth effect that I think is truly unique. Slightly nutty in flavor, I have found it is versatile in its uses and oh-so-good when paired with chocolate.
With the commencement of holiday baking (how is it December right now?), I wanted to create something worthy of the season but on the healthier side of things. Immediately my thoughts went to teff flour. This teeny tiny grain packs a nutritional punch that can’t help but make you feel good for using it.
Enter hazelnuts and chocolate. You’re feeling even better now, right? My teff almond butter cookies recipe is one of the most popular on the site and one of my favorites as well. By whipping up some homemade roasted hazelnut butter, sweetening them with maple syrup, and wrapping the finished cookies in chocolate and more hazelnuts, those little teff cookie gems were transformed.
Big thanks to Gabriel at The Dinner Special for having me on the podcast this week! If you’d like to hear more about my story and journey to becoming gluten-free, check it out!
Chocolate-Dipped Hazelnut Teff Cookies (Gluten-Free, Vegan)
Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Set aside a 1/4 cup of the hazelnuts and place the remaining 2 cups on the cookie sheet and roast in oven for 10-15 minutes. While the hazelnuts are still warm, place them inside a clean dish towel and rub them together so that the skins fall away. Not all the skins will remove and that's okay, get as much of the skins off as you can and place hazelnuts in the bowl of a food processor. Process the hazelnuts, stopping occasionally to scrape down the sides of bowl, until they are smooth and creamy, about 4 to 5 minutes. This should yield about 1 cup hazelnut butter.
Turn the oven temperature down to 350 degrees Fahrenheit. In a medium bowl, combine teff flour and salt. Add 1 cup hazelnut butter, maple syrup, coconut oil (make sure it is no longer hot), and vanilla extract. Stir with a rubber spatula until well combined.
Using a small spoon to scoop dough, roll cookie dough into small balls and place on cookie sheet. Due to the variances in oil in the hazelnut butter, if your cookies dough is very gelatinous, add 1 to 2 tablespoons more teff. With a fork, flatten balls about halfway down.
Bake for 10-11 minutes. Overbaking will result in a dry cookie. Remove from oven and allow to sit on cookie sheet for a couple minutes, then transfer to cool on a wire rack.
While the cookies are baking, chop the reserved 1/4 cup hazelnuts. Once the cookies have completely cooled, place the chocolate chips in a small microwave safe bowl and heat in 30 second intervals until completely melted. Using a spoon, cover half of each cookie with melted chocolate and place on a piece of parchment paper. Sprinkle with chopped hazelnuts. Allow chocolate to cool and harden before storing in an airtight container.
Adapted from my Teff Almond Butter Cookies.