Here are some cocoa cookies you can make with just 3 main ingredients with chocolate or carob powder. All you need is a flour, nut or seed butter and sweetener. I made these with teff flour which is gluten-free.
These cookies are soft to the touch especially when using teff flour. Teff is common in Ethiopian cuisine by the bread made named Injera.
Ingredients:
- 1 2/3 cups (200g) teff flour (or chickpea/garbanzo flour, rye flour, spelt flour, kamut flour, brazil nut meal, walnut meal)
- 6 Tbsp. dutch processed cocoa powder, cocoa chocolate powder or carob powder
- 1 cup (180g) coconut sugar (see agave option below)
- 6 Tbsp. (100g) tahini (sesame seed butter) (or walnut or brazil nut butter)
- 1/4 cup + 3 Tbsp. (100g) plant-based milk or water
- 1/2 tsp. baking soda
*to make with agave use half of the milk 3 1/2 Tbsp. (use 50g) and bake at 335F for 13-16 min
Method:
- Pre-heat oven to 360F
- In a bowl stir milk and coconut sugar
- Add tahini and stir to combine
- In a separate bowl, combine and stir teff flour and baking soda
- Add teff flour combination to the remaining mixture
- Scoop spoon fulls onto a cookie sheet or cast iron skillet
- Bake for 10-12 minutes at 360F
- Allow to cool for 10-15 minutes before eating.
More plant based pastries available in our pastry book 7 Flours available now.
