A classic, re-invented with dates as a substitute for sugar and a combination of almonds and teff to replace regular four.
- 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
* I grind my almonds briefly in a high-speed blender to get almond meal.
- 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.
- Transfer into a large mixing bowl and mix in the oats.
- 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).
- Add the oil and vanilla and blend into a smooth paste.
- Combine the wet and dry ingredients into the large mixing bowl and mix thoroughly. Fold in the raisins.
- Chill the dough for 2h or more in the refrigerator.
- Preheat oven to 350°F.
- 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.
- Bake for 13 minutes.
- Cool completely. I usually keep these cookies in the refrigerator in an airtight container.