Chocolate & Fig Teff Cookies

By Lilian Dikmans

Jump to recipe

Have you come across teff flour? It’s a gluten-free flour made from teff grain. It’s slightly nutty flavour works really well in these teff cookies, studded with chunks of dark chocolate and dried figs.

I developed the recipe a while back for Teff Tribe after experimenting with their teff products. Teff is traditionally used in Ethiopian cuisine. When ground into flour form, it’s used to make injera, which is a fermented flat bread. I also use teff flour to make my Savoury Teff Crepes.

Dark Chocolate and Fig Teff Cookies

Ivory teff flour works best in these cookies because it’s more subtle in flavour than brown teff flour. However, if you can’t get teff flour you could try using brown rice flour instead. I love the combination of dark chocolate and dried figs, but feel free to substitute your favourite chocolate and/or dried fruit.

12 cookies

Prep time
5 mins + chilling

Cook time
10 mins


  • 3/4 cup ivory teff flour (I used Teff Tribe Ivory Teff Flour)
  • Pinch of sea salt
  • 1 free-range egg
  • 1/3 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup (or pure maple syrup)
  • 2 x 20ml tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped dark chocolate
  • 1/4 cup chopped dried figs


  • 1
    Preheat your oven to 180°C and line a baking tray with baking paper.
  • 2
    Combine the teff flour and sea salt in a mixing bowl and make a well in the centre. Crack the egg into the well and lightly whisk it with a spoon. Add the melted coconut oil, rice malt syrup, tahini and vanilla and mix everything together until well combined. Stir through the chopped dark chocolate and figs. Chill the mixture in the freezer for 20 minutes.
  • 3
    Once the mixture has firmed up, divide the mixture into 12 balls and lightly press each ball onto the lined baking tray.
  • 4
    Bake in the preheated oven for 10 minutes or until lightly browned around the edges. Allow the cookies to cool before removing from the tray.
  • 5
    Store in an airtight container.


I recommend using ivory teff flour in this recipe as it has a slightly milder flavour than brown teff flour.

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Share This Recipe

You might also like


Please enter your comment!
Please enter your name here

Latest recipes


Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

Latest blog

Why you need a food scale in your kitchen

Have you ever carefully followed a recipe, measuring out the ingredients in cups and spoons, but something went wrong with the end result? Maybe...

Popular Recipes