a worthy rebellion

On a Thursday morning, when rain pools a nest in the windowsill and the sun wraps itself in cloud white and refuses to shine, it’s time to bake. A soft melt-in-your mouth cookie. One that hints at chocolate, caramel, and nuts with the first bite, and when the cookie settles on tongue, a bit of sun shines through. It is light and chewy with a bit of fruit for texture and sweetness. Such a cookie cannot be subdued by such a monochromatic day.

Teff Sun Cookies are masked by in a series of flavorful undercurrents. Teff flour gives this cookie a slight chocolate flavor. Maple syrup and sunflower seeds taste more like caramel and nuts than health food staples. Coconut oil softens it and lends a buttery crumb. These cookies are also gluten and dairy free and a bit rebellious.

Gluten-free baking can be fussy. It demands a strict measurement. Dry ingredients are sifted together and set aside; fats are often melted (coconut oil or butter) and blended with other wet ingredients; wet ingredients are added to the dry.

With this recipe, I broke the rules a bit. I first measured the flour, salt, and cinnamon, whisked them together, and set them aside. I used my kitchen aid with the paddle attachment to ‘cream’ the coconut oil (in solid form), maple syrup, rice milk, applesauce, vanilla, and finely ground sunflower seeds, a step called for in most gluten flour drop cookie recipes. Once the dough was fully mixed, I then mixed in the dry ingredients then followed by the chopped raisins.

It was a worthy rebellion. Taste for yourself.

Teff Sun Cookies

(printable recipe)
adapted from Bob’s Red Mill Recipes and Whole Life Nutrition

Yield 24 cookies

1 1/2 cups Bob’s Red Mill Teff Flour
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/3 cup pure maple syrup
3 tablespoons rice milk
2 tablespoons applesauce
1/2 cup coconut oil (left in solid form)
1 teaspoon vanilla
1 cup raw sunflower seeds, finely ground (equals 1 1/4 cups ground)
1/3 cup raisins, chopped

Preheat oven to 350 F. Line two cookie sheets with parchment paper, set aside.

In a medium-sized bowl, whisk together the flour, cinnamon, and salt, set aside.

Grind sunflower seeds in a coffee grinder, food processor, or the dry container the Vita-Mix.

In a mixer with the paddle attachment (or in a food processor), combine syrup, rice milk, applesauce, coconut oil, vanilla, and ground sunflower seeds, mix or blend well. Add dry ingredients to the wet in the mixer or in the food processor, mix or blend well. Add the chopped raisins.

Shape dough into 1-inch balls. Place on cookie sheet and flatten gently with fork tines.

Bake 12-15 minutes. Cool on a wire rack.


  1. michaela says

    i just got the babycakes nyc cookbook and tried the vegan and gluten free blueberry muffins. they were good.

    i will have to try this cookie recipe as well.

  2. nikki says

    shellyfish – if you do make them, let me know how they turn out.

    michaela – i recently made babycakes's cornbread and johnnycakes, both quite good.

    Aysha – Thanks!

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