Vegan Gluten-Free Double Chocolate Teff Cookies

This recipe has been adapted a bit from Shalane Flanagan and Elyse Kopecky's cookbook Run Fast. Eat Slow., which everyone should buy immediately!

BEFORE YOU SCROLL: This cookie dough has to sit overnight in the fridge before you can bake it!

Ingredients:

• 3/4 cup Teff Flour

• 1/2 cup Almond Flour (or Almond Meal)

• 1/2 cup Dark Chocolate Chips (or Semi-Sweet Chocolate Chips)

• 1/4 cup unsweetened Cocoa Powder

• 1 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1/4 tsp Sea Salt

• 1 cup pure Maple Syrup (not the cheap high fructose corn syrup crap!)

• 1/3 cup Vegetable Oil (or Coconut Oil, melted)

• 1 tsp Vanilla Extract

Instructions:

The day before –

Mix the teff flour, almond flour, chocolate chips, cocoa powder, baking soda, baking powder, and sea salt in a large bowl with a whisk until well combined.
Add the maple syrup, oil, and vanilla.
Mix until just combined. It will look like cake batter. Don't panic! It will work.
Cover the bowl with plastic wrap, and place in the fridge overnight.

The day of –

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Make sure the rack is in the center of the oven.
Using a large cookie scoop, drop heaping scoops of the dough - approximately 1.5 to 2 Tbsp of batter per cookie - about 1 inch apart onto the cookie sheet.
Bake for 14-16 minutes (see NOTES section below).
Let the cookies cool on the tray for 10 minutes, then move to a cooling rack.

Servings: 10 Cookies

Made it? Comment below!

NOTES:

Because the dough is so dark, it's really hard to tell when the cookies are "browned." At 14 minutes, the middle and edges of mine had set, but seemed soft, so I let them go another two minutes and took them out without checking them again.