Indulge in the rich combination of dark chocolate and tangy raspberries with these teff cookies. The nutty flavor of teff flour complements the sweet raspberries, offering a delightful texture for any occasion. Whether you’re an experienced baker or new to baking, these cookies are easy to prepare. Each bite delivers a burst of flavor, making these cookies a treat for dessert enthusiasts.
Ingredients
- 1 cup teff flour
- 1/2 cup dark cocoa powder
- 1/2 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the teff flour, cocoa powder, coconut sugar, baking soda, and salt until well combined.
- Stir in the melted coconut oil and almond milk until the mixture forms a dough.
- Gently fold in the fresh raspberries, ensuring they remain whole.
- Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges of the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Keywords: Teff Flour, Raspberry, Cookie Dough, Chocolatey, Sweet Treat
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