Ingredients
Directions
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
Toast the hazelnuts: preheat oven to 325 degrees F. Spread hazelnuts out on a baking sheet. Bake for 10 minutes.
Remove from the oven and let cool. In the meantime, turn the oven up to 350 degrees F.
Add half of the hazelnuts (½ cup) to a food processor, along with the date paste, apple sauce, vanilla extract, and salt, if using. Blend until smooth. Using the skins of the hazelnuts is fine, but you might find that some skins have fallen off during toasting.
Add the teff and peanut butter. Blend until a dough forms.
Scoop dough into a large bowl. Set aside.
Roughly chop the remaining toasted hazelnuts into large pieces (halved or quartered).
Add the hazelnuts into the large mixing bowl with the teff dough.
Mix well.
Scoop batter to make balls 1 1/2 inches in diameter and then arrange in rows. Leave 1 inch of space around each one.
Using the back of a fork, flatten each ball of batter. Arrange dark chocolate chips evenly on top of each cookie.
Bake for 15 minutes. The bottoms should be slightly golden but the tops will still be slightly soft. Let cool before enjoying!
Chef’s Notes
Substitutions
Instead of adding hazelnuts to the food processor to make a hazelnut butter, you can add extra peanut butter.
Instead of using chopped hazelnuts for the crunch, use peanuts or your favorite nuts or seeds for some crunch.
In place of applesauce, you can use ripe mashed bananas.
If you don’t have date paste, try another fruit paste or pure maple syrup (note that you might need to add a little more teff to create a dough consistency if you replace date paste with maple syrup.)
Peanut allergy? In place of peanut butter, use tahini or your favorite nut or seed butter.
Whole Food Sweetener
Make the Super Simple Date Paste ahead of time.
Sugar-free
Omit the chocolate chips — they’ll be Nutty Teff Cookies and will still be delicious!
Or, add unsulfured dried fruit (dates, apples, apricots — your choice!) in place of chocolate chips.
8 servings
1
- Amount per serving
- Calories340
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 3.5g18%
- Sodium 15mg1%
- Total Carbohydrate 38g14%
- Dietary Fiber 6g22%
- Total Sugars 15g
- Includes 3g Added Sugars6%
- Protein 8g
- Calcium 30mg3%
- Iron 0.9mg5%
- Potassium 240mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
Toast the hazelnuts: preheat oven to 325 degrees F. Spread hazelnuts out on a baking sheet. Bake for 10 minutes.
Remove from the oven and let cool. In the meantime, turn the oven up to 350 degrees F.
Add half of the hazelnuts (½ cup) to a food processor, along with the date paste, apple sauce, vanilla extract, and salt, if using. Blend until smooth. Using the skins of the hazelnuts is fine, but you might find that some skins have fallen off during toasting.
Add the teff and peanut butter. Blend until a dough forms.
Scoop dough into a large bowl. Set aside.
Roughly chop the remaining toasted hazelnuts into large pieces (halved or quartered).
Add the hazelnuts into the large mixing bowl with the teff dough.
Mix well.
Scoop batter to make balls 1 1/2 inches in diameter and then arrange in rows. Leave 1 inch of space around each one.
Using the back of a fork, flatten each ball of batter. Arrange dark chocolate chips evenly on top of each cookie.
Bake for 15 minutes. The bottoms should be slightly golden but the tops will still be slightly soft. Let cool before enjoying!
