Gluten-Free Teff Chocolate Chip Date Cookies

date02.26.18

Soft and chewy gluten-free teff chocolate chip date cookies with chopped dates, melty chocolate chunks, roasted almonds, and a lightly crisp edge. Here for all your midnight chocolate chip cookie cravings.

Gluten-Free Teff Date Cookies

These were meant to be a bonus Valentine’s Day recipe – “date cookies,” get it? But I was hit with back to back sinus infections that wiped me out. I’m on the mend now and my oven is bursting with cookies. There’s no time limit on cookies for me though. I’m always down for a freshly baked cookie, especially these gluten-free teff chocolate chip date cookies with just the right balance of roasted almonds and chocolate chunks.

Gluten-Free Teff Date Cookies

 

Gluten-Free Teff Date Cookies

The other night Zoella was video chatting with my mom (aka her “Nonny”). When my mom bit into a cracker snack, Zo pointed at her and shouted, “Nonny a cookie monster! Om nom nom nom!” I guess my mom eats cookies in front of my toddler often enough that she’s taken note of it (note: my mom doesn’t even live in the same town!). Now, if asked what Nonny’s favorite food is, Zo quickly answers cookies. She doesn’t even know what her own favorite food is, but she’s certain Nonny loves cookies (and possibly that my mom and cookie monster are one and the same).

While my mom wasn’t actually eating a cookie that time, Zo was not wrong. My mom is a cookie monster. She’d probably eat a whole batch of these cookies in one sitting.

Like mother like daughter like granddaughter.

Gluten-Free Teff Date CookiesGluten-Free Teff Date CookiesGluten-Free Teff Date Cookies

Does anyone else keep homemade cookie dough balls in their freezer at all times for freshly baked cookies on demand? I’ve currently got three flavors ready and waiting. Maybe for Mother’s Day I’ll leave a bag of these teff chocolate chip date cookies with extra chocolate chunks in cookie monster’s freezer.

I’ve been working on these cookies since I had a similar one at the cat cafe two years ago. The sweet caramelized toffee taste that the chopped dates impart on the cookies is craveworthy. That, combined with some super melty chocolate, crunchy deep roasted almonds, and a few flakes of sea salt and you can’t keep me away. The crispy edges give way to soft and chewy centers and, that, in my book, is cookie euphoria.

Gluten-Free Teff Date CookiesThanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on FacebookInstagramTwitterBloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

Gluten-Free Chocolate Chunk Date Cookies
Author: 
Yields: 2 dozen cookies
 
Ingredients
  • 100g pitted medjool dates
  • 1 cup + 1 tablespoon (170g) teff flour
  • ½ cup + 2 tablespoons (75g) tapioca flour/starch
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 9 tablespoons unsalted butter, room temperature
  • ½ cup (115g) packed light brown sugar
  • ¼ cup + 2 tablespoon (90g) cane sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup dry roasted almonds, coarsely chopped
  • 2 ounces bittersweet chocolate, chopped into ¼-inch chunks
  • Flakey salt, for sprinkling
Instructions
  1. Pour boiling water over the dates in a heat-proof bowl just to cover and soak for 5 minutes. Drain well and chop the dates.
  2. In a medium bowl, whisk together the teff flour, tapioca flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 3-5 minutes.
  4. Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.
  5. Slowly add the dry ingredients, mixing until combined.
  6. Add the chopped almonds, dates, and chocolate and mix until evenly distributed.
  7. Drop large scoops (heaping tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches). Chill the dough on the baking sheet for 45 minutes (or freeze for 20 minutes).
  8. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  9. Bake for 14-15 minutes, until the edges are golden brown and the top is set, but still soft.
  10. Remove from oven and bang the pan once to flatten the cookies a bit. Sprinkle with flakey salt. Let cool on the baking sheet for a 5 minutes before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.

 

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13 Comments

  1. Rachael says:

    These sound and look so delicious and comforting. I just want to snuggle up under a blanket (bc its been FREEZING!) and get cozy with a few of these!

  2. Sheri says:

    I’d be a very happy Cookie Monster if these were left in my freezer! :)

  3. Ashley says:

    These sound incredibly delish! Caramel-ly dates and nutty teff flour seem like the perfect upgrade for CCC =)

  4. Roshni says:

    Do you use medjool or deglet noor dates?

  5. Debbie Feely says:

    I made these without nuts and chocolate so I could enjoy the date teff flavor. Lovely! Delicate soft texture with the full rich flavor. It’s nice to have something not spice not chocolate but with a similarly satisfying taste.

    • This reminds me that as a kid I always made my mom make chocolate chip-less chocolate chip cookies – my fav! I need to try these without the nuts and chocolate now – great idea!

  6. Natalie says:

    These cookies are amazing! So chocolatey ♥♥♥

  7. Amanda says:

    I made these last night and they are incredible. Crisp edges, chewy middles! They’re one of the best gf cookies I’ve had. The only change I made was replacing the almonds with equal weight of mini chocolate chips (60 grams).

  8. Katherine Barcsay says:

    Mine ended up staying pretty puffy and not flattening our. Any suggestions?

    • Interesting! I think there can be variations in flour brands possibly, but three questions: 1. Did you bang the pan on the stovetop right after taking them out of the oven? 2. Did you use the flour cup measurements or weight measurements? and 3. Did you bake them from the fridge or after freezing the dough? I notice sometimes when I bake it straight from the freezer after they’ve been frozen for a day or two, they don’t spread quite as much.

  9. jenny says:

    I never tried cookies with date in it but it sounds amazing!

  10. Aimee says:

    These are great cookies!! I love the thwacking method to get cookies flatten. Thanks for the tip. These cookies ought to be named patient cookies. 90 minutes from start to in your mouth. Worth the wait. I was surfing the net and these cookies came up and I have been craving them for the last couple of days. Could not get them out of my mind.Thank you for creating such an innovative, creative and delicious recipe. Glad I found you. Looking forward to diving into your archives and whatever else you shows in the future.

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