Teff flour is gluten free but highly water soluble and makes a wonderfully light cookie.


  • 1/3 C oil
  • 1/3 C water
  • 1 egg or 1 batch egg replacer
  • 2/3 C sugar (Note 1)
  • 1 1/3 C teff flour
  • ¼ tsp. salt
  • 2 tsp. baking powder (Note 2)


  1. Mix oil, water, egg, and sugar together well.
  2. Add flour, salt, and baking powder to the mixture.
  3. Add water to thin the dough out or more flour to thicken it—it should form a loose drop cookie dough.  
  4. Drop spoonfuls onto a non-greased cookie sheet and bake at 350 degrees Fahrenheit for 7-8 minutes.  

We have added cocoa powder and extra sugar or stevia and these are very good also

Note 1:

You can also use a combination of half sugar and half stevia.

Note 2:

You can also use tapioca or white sweet potato baking powder or universal baking powder or any non-corn baking powder.

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