A classic, re-invented with dates as a substitute for sugar and a combination of almonds and teff to replace regular four.

Ingredients

• 1/2 cup teff seeds (ivory teff is preferred, but brown teff is alright too)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 cup finely ground almonds (see notes)
• 1 cup gluten-free oats
• 250g pitted dates
• 1/4 cup water
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 100 g raisins

Notes:

* I grind my almonds briefly in a high-speed blender to get almond meal.

Directions

1. Blend teff seeds, salt, baking soda and cinnamon into a flour in a high-speed blender. Add ground almonds and process until reaching a flour consistency again.
2. Transfer into a large mixing bowl and mix in the oats.
3. Microwave the dates with the water for 1 minute. Stir and microwave another 45 seconds. Transfer to a food processor or blender (with the water).
4. Add the oil and vanilla and blend into a smooth paste.
5. Combine the wet and dry ingredients into the large mixing bowl and mix thoroughly. Fold in the raisins.
6. Chill the dough for 2h or more in the refrigerator.
7. Preheat oven to 350°F.
8. Scoop the dough using an ice cream scoop and onto a baking sheet lined with parchment paper. Flatten to 1/2 inch (1 cm) thick. The cookies will retain their shapes pretty well and won’t rise much, so you don’t need to space out the cookies much on the baking sheet.
9. Bake for 13 minutes.
10. Cool completely. I usually keep these cookies in the refrigerator in an airtight container.
11. Enjoy!

Enjoy!