These easy Teff Almond Butter Cookies are nutritionally packed and have an addictive almond flavor. Gluten-free, vegan, and refined sugar-free.
Teff is a humble tiny grain that is a nutritional powerhouse. This whole-grain exotic flour pairs well with nuts, bittersweet chocolate, cocoa powder, fruits, and seeds.
But you'll find in this recipe, almonds and teff make for delicious and delightful treats!
Why you'll love this recipe
- Nutritionally packed cookie
- Easy recipe
- Simple ingredients
- These cookies will melt in your mouth!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Teff flour - With a wonderfully nutty taste, teff is a tiny gluten-free grain that is very finely ground gluten-free flour rich in essential amino acids, minerals, vitamins, fiber, and a low-glycemic index.
You can find the flour in health food stores, many grocery stores, and online. I like using Bob's Red Mill brand.
Almond butter - This acts as our binder and fat as well as flavor. If you use salted almond butter, you might want to adjust the salt in the recipe.
(If you love almond butter, you need to try granola butter!)
Maple syrup - Gives these cookies just the right amount of sweetness.
Vanilla extract - Helps round out the sweetness and all-around flavor!
Almond extract - One of the star ingredients! A little bit goes a long way to making these gluten-free cookies irresistible.
Before you start: Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a Silpat.
Step 1: In a large bowl, combine the dry ingredients; teff flour, salt, and cinnamon.
Then add the wet ingredients; almond butter, maple syrup, coconut oil (ensure it is no longer hot), and almond and vanilla extracts.
Stir with a rubber spatula until well combined. Allow dough to rest for 5 minutes.
Step 2: Use a tablespoon or #40 cookie scoop, then roll the cookie dough into small balls and place on the baking sheet.
With a fork, flatten balls about halfway down into a cookie shape. Sprinkle cookies with sea salt.
Step 3: Bake for 10-11 minutes. Remove from the baking tray and allow to cool on a wire rack.
Step 4: Store in an airtight container.
- It is important to let the dough rest for about 5 minutes before rolling it into balls. This will allow for the flour to absorb some of the mixtures.
- A little sprinkle of sea salt on top right before baking is highly recommended!
- Storing the teff cookies at room temperature will create softer cookies over time, storing them in the refrigerator will give them a little more of a bite.
Teff is considered an ancient grain. The teff grain comes from the lovegrass plant (Eragrostis tef) native to Africa.
Teff has a wonderful nutty, earthy flavor and is great when used in combination with other gluten-free flours. It pairs well with nuts (hazelnuts and almonds!), seeds, chocolate, and sweeteners like maple syrup and coconut sugar.
It is used in making traditional injera but is excellent in cookies, muffins, bread, crackers, and porridge.
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Teff Almond Butter Cookies (Gluten-free, Vegan)
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine the teff flour, salt, and cinnamon. Then add the almond butter, maple syrup, coconut oil (make sure it has cooled), and almond and vanilla extracts. Stir with a rubber spatula until well combined. Allow dough to rest for 5 minutes.
- Use a tablespoon or #40 cookie scoop, then roll cookie dough into small balls with your hands and place on prepared baking sheet. With a fork, flatten balls about halfway down into a cookie shape. Sprinkle cookies with sea salt.
- Bake for 10-11 minutes. Remove from baking tray and allow to cool on baking sheet on a wire rack.