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+ servings

Chocolate-Dipped Hazelnut Teff Cookies (Gluten-Free, Vegan)

Teff pairs beautifully with chocolate, and the addition of hazelnuts makes for a sweet, nutty treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 28 cookies
Calories 166kcal
Author Tessa



  • Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • Set aside a ¼ 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 ¼ 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.



Calories: 166kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 79mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg