• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Soft Teff Chocolate Chip Cookies (Gluten-Free)

April 16, 2022 (last updated November 23, 2022)

Soft Teff Chocolate Chip Cookies (Gluten-Free)

No ratings yet
Leave a Comment Jump to Recipe

These soft and gooey teff cookies have a slightly crisp edge and are loaded with chocolate chips. The cookies bake up soft with no need to refrigerate the dough before baking. Eat them all or freeze them for later.

Be sure to check out more of my recipes with teff flour including my fluffy teff pancakes and homemade gluten free multi-grain teff flour bread and soft and chewy soft teff pumpkin cookies.

Oveerhead view of teff cookies with chocolate chips on baking sheet.

Is Teff Gluten-Free?

Yes, teff is gluten-free. Gluten found only in grains and teff is really a seed. If you are very sensitive to gluten or have Celiac Disease, I recommend using teff that is manufacuted in a dedicated gf facility. Teff from Judee’s Ingredients is a good brand for this.

How to Make Soft Cookies

To make cookies soft and gooey requires a couple of different adjustments. It’s not just about adding more moisture or butter.

Brown sugar has molasses added to it, which gives it a higher moisture content than white sugar. You can use a combination of white and brown sugars, or as I did in this recipe, use all brown sugar. The molasses gives it a wonderful flavor as well as making the cookie soft.

The second adjustment is to use two egg yolks instead of a whole egg. The fat in eggs is in the yolks, which adds more rich yummy moisture to these cookies. The white is more likely to just make the cookies crunchy.

Lastly, baking time is super important. Gluten-free baked goods tend to be much more pale than their conventional counterparts. So it can be difficult to tell when the cookies are done. They will be barely brown on the bottom. If you wait for them to get really brown around the edges they will be overdone and turn crunchy once cooled. So I bake these for 8 to 10 minutes, no more than that. If you take the cookies out too early, the worst that will happen is that they are more ooey gooey and soft! So I recommend erring on the underbaked side.

Note about pans: The darker the color of your pan, the faster the cookies will bake. So if you have a very dark gray or almost black pan, it is likely that your cookies will bake in 8-9 minutes. Silver colored pans will usually require the longer baking time.

Ingredients

Teff flour gives these cookies a wonderful texture and slightly malty, nutty flavor.

A gluten-free flour blend is important to use along with a gluten-free flour. The xanthan gum binder in GF flour blends will keep these cookies from being crumbly. My go-to flour for gluten-free baking is King Arthur Measure for Measure Flour. It is widely available, works well in almost all of my recipes and is the most affordable of the ones I’ve tested. Cup4Cup (contains milk powder) and Pamela’s Artisan Blend are similar and should work in this recipe.

A chocolate chip cookie just wouldn’t be the same without real butter. You could use a vegan butter substitute like Earth Balance or Miyoko’s Cultured Vegan Butter but my preference is for real butter as far as flavor is concerned.

The recipe uses only light brown sugar – no white sugar. The light brown sugar has more moisture in the form of molasses and helps to give these cookies their soft texture.

Two egg yolks instead of a whole egg also helps with the softness in these cookies. The yolks have the fat which really add to the rich moistness. Be sure to use room temperature eggs. Otherwise the cold egg yolks will solidify the creamed butter. Place uncracked eggs in a bowl of warm water as your first step. They should be ready by the time you are ready to use them.

There’s just a tablespoon of milk in the recipe. You can use a dairy-free milk substitute if you’re lactose-free.

The rest of the ingredients are just the basics – vanilla, salt and baking soda.

Oveerhead view of teff cookies with chocolate chips on baking sheet.

Soft Teff Chocolate Chip Cookies (Gluten-Free)

Author: Janet Harlow
Course: Baked Goods, Dessert
Cuisine: American
Servings: 24 cookies
These soft and gooey teff cookies have a slightly crisp edge and are loaded with chocolate chips. The cookies stay soft with no need to refrigerate the dough before baking. Eat them all or freeze them for later.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour
  • Gluten-Free Teff Flour (white)
  • 1 ounce (#40) cookie scoop

Ingredients
  

  • ΒΎ c teff flour (ivory or brown)
  • ο»ΏΒ½ c gluten-free flour blend, King Arthur Measure for Measure recommended
  • Β½ tsp baking soda
  • ΒΌ tsp salt
  • 8 Tbsp (1 stick) unsalted butter, room temperature
  • 1 c light brown sugar, packed firmly in the measuring cup
  • 2 large egg yolks, room temperature*
  • 1 tbsp milk or dairy-free milk substitute
  • 1Β½ tsp vanilla extract, powder or bean paste
  • 1ο»ΏΒ½ ο»Ώc ο»Ώchocolate

Instructions
 

  • Preheat the oven to 350Β°F and line baking sheet(s) with parchment paper (parchment optional).
  • In a small mixing bowl, mix the flours, salt and baking soda together.
  • In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar together for about 1Β½ minutes.
  • Add the egg yolks and beat until combined.
  • Beat in the milk and vanilla.
  • Add the flour mixture and beat until all of the dry ingredients are moistened.
  • Add the chocolate chips and stir by hand with a wooden spoon or rubber spatula.
  • Scoop or drop about 2 Tbsp dough per cookie onto the baking sheet about 2 inches apart.
  • Use the palm of your hand to flatten the dough so that they are disk shaped, not domed.
  • Bake 8-10 minutes.
  • Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Store sealed tightly to keep these cookies soft. Or freeze, in a zip top bag.

Notes

Place cold uncracked eggs in a bowl of warm water for 7 minutes to bring to room temperature. Adding a cold egg to soft creamed butter and sugar will cause the butter to solidify.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods · Tagged: cookies

Comments

  1. Barbara says

    November 23, 2022 at 9:57 am

    You forgot to say how much chocolate chips in your recipe

    Reply
    • Janet Harlow says

      November 23, 2022 at 12:51 pm

      Thanks for letting me know. I will update the recipe. It’s 1Β½ c.

      Reply

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

Thanksgiving prep has started in my kitchen! Wheth Thanksgiving prep has started in my kitchen! Whether you need a gluten-free stuffing recipe, gravy or an easy side, I've got you covered. Need a delicious, decadent dessert? I've got that too. Link in my profile to my Thanksgiving recipes.
πŸ—πŸ₯§πŸ 
You'll find tips for perfect silky, smooth gravy, moist delicious stuffing, perfect pies, simple sided dishes and more.
🍠πŸ₯§πŸ—
#glutenfreethanksgiving #thanksgivingrecipes #thanksgivingdesserts #glutenfreestuffing #glutenfreegravy #losangeleschef #glutenfreeblog #glutenfreepiecrust #glutenfreedessert
Pie and cupcakes are my favorite desserts so I put Pie and cupcakes are my favorite desserts so I put them together in one. These gluten-free apple pie cupcakes make for an awesome autumn dessert. Link to the recipe in my profile.
🍎 πŸ₯§πŸ§
These cupcakes have a fluffy cinnamon spiced cake, traditional apple pie filling and an apple cinnamon buttercream frosting.
🍎πŸ₯§πŸ§
#glutenfreecupcakes #glutenfreedessert #glutenfreeapplepie #losangeleschef #cinnamonbuttercream #glutenfreelosangeles #holidaydessert #glutenfreeholidays #autumndesserts #applepiecupcakes
Nothing says holiday brunch more than cranberry or Nothing says holiday brunch more than cranberry orange muffins. Link to the recipe in my profile.
🎈🍊🎈
#cranberryorangemuffins #glutenfreemuffins #holidaybrunch #glutenfreebaking #losangeleschef #glutenfreechef #glutenfreeblog #cranberryorange
This Sweet Potato Frosting is the perfect holiday This Sweet Potato Frosting is the perfect holiday topping for cupcakes, cakes muffins and anything your heart desires. There's just four ingredients and no cane sugar. Link to the recipe in my profile.
 🍠 🧁🍠
Sweet potato puree, cream cheese, butter and maple syrup are all you need for this amazing frosting. Amazing on carrot cake, spice cake, vanilla cake and so much more.
🧁🍠🧁
#sweetpotatofrosting #cakefrosting #glutenfreeholiday #holidaydesserts #glutenfreeblog #losangeleschef #glutenfreelosangeles #sweetpotatodessert #sweetpotatorecipe #cupcakefrosting #glutenfreecupcakes
Do you like your gluten-free pumpkin bread slather Do you like your gluten-free pumpkin bread slathered in a rum icing or a straight up?? Get the recipe - link my profile.
πŸŽƒπŸŽƒπŸžπŸŽƒπŸŽƒ
This recipe is super easy and makes an incredibly moist and delicious pumpkin bread that is good enough for dessert, brunch or a little autumn snack.
πŸŽƒπŸŽƒπŸžπŸžπŸŽƒπŸŽƒ
#glutenfreepumpkinbread #pumpkinbread #glutenfreebrunch #glutenfreebaking #autumndesserts #glutenfreelosangeles #glutenfreechef #glutenfreeblog #pumpkindessert #fallbaking
I hope you didn't miss it last week! This gluten-f I hope you didn't miss it last week! This gluten-free lemon drizzle cake is too good! Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #glutenfreecake #lemonloaf #glutenfreeblog #glutenfreechef #loasangeleschef #glutenfreelosangeles #glutenfreelemoncake
This Gluten-Free Lemon Drizzle Cake is the cake of This Gluten-Free Lemon Drizzle Cake is the cake of my dreams. Link to the brand new recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The combination of lemon and butter in a sweet dessert is about as good as it gets, if you ask me. This cake is super moist and somewhere between a pound cake and a fluffy layer cake.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #lemonloaf #glutenfreelemoncake #glutenfreecake #lemoncake #glutenfreelosangeles #glutenfreeblog #prettycakes #lemondesserts #glutenfreelemondrizzlecake
Add a shot of peanut butter whiskey to your peanut Add a shot of peanut butter whiskey to your peanut butter cookies and you'll be hooked like I am! Link to the recipe in my profile.
πŸ₯œπŸ§ˆπŸͺ
#peanutbutterwhiskey #boozydesserts #glutenfreecookies #whiskeycookies #boozycookies #glutenfreeblog #peanutbutterwhiskeydessert #losangeleschef #glutenfreelosangeles

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories