Date Cookies

 In Cookies, Sweet Treats

This week was an exciting, inspiring and exhausting week. Last weekend, after reading a couple of my favorite bloggers based in the UK, I was determined to throw myself into learning everything I could about teff. Needless to say there was a lot of recipe testing and minimal time online because there’s next to nothing about teff out there aside from the nutty taste and how prevalent it is in Ethiopian cuisine. I’m hoping to change that because teff is such a versatile ingredient that just happens to be great for you!

Now that I’ve worked with both varieties of the grain that our farm grows, I have a slightly better understanding of the ingredient. Of course, there’s also an appreciation for how much I don’t know, but that will come with time. There’s nothing quite like starting a journey without any maps or guidebooks to help you on your way.

These date cookies are my first successful recipe with teff that I’ve developed without basing it on a recipe from a cookbook or blogger. As I’m very new to the recipe development world, I’m rather proud of them and hope you like them as much as I do! If you aren’t a huge fan of dates, feel free to use raisins (I think golden raisins would hit the spot!) or, if you’re my younger sister, chocolate chips.


⅓ cup coconut oil, melted

½ cup maple syrup

2 eggs

6-7 Medjool dates, chopped into smallish pieces

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 cup oats

½ cup ground almonds

1 cup Tenera Grains brown teff flour

3 tablespoons wweet rice flour

¼ cup and 2 tablespoons ground golden flaxseed

¼ cups and 2 tablespoons brown rice flour


  1. Preheat oven to 350°
  2. Combine wet ingredients, including dates, in a large bowl. Mix all the dry ingredients in another bowl.
  3. Pour the dry ingredients into the wet ingredients and mix well.
  4. Scoop out about 1-2 tablespoons of batter and roll into a ball with your hands. Place on baking tray and flatten it just a smidgen.
  5. Bake for 12-15 minutes or until the cookies have “cracked” under the pressure! Let cool for a minute on a cooling rack and then proceed to eat as many as you want while they’re warm.
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