The Lovegrass

Teff Coconut Cookies


50g desiccated coconut

70g unsalted butter or vegan substitute

50g coconut sugar

50g caster sugar

1 egg or vegan substitute

1tsp vanilla

25g white teff

125g white Lovegrass teff flour

15g corn flour

¼tsp sea salt


Makes 18 cookies

1. Over medium heat, toast 40g coconut in a small pan, stirring frequently, until golden. Remove from pan

2. In a medium bowl, combine butter, coconut sugar and caster sugar until fluffy. Add in egg and vanilla, mixing until combined

3. In a small bowl, combine white teff, white teff flour, 40g toasted coconut, corn flour and sea salt

4. Add flour mixture to butter mixture, mix well to combine

5. Roll dough into a log and wrap in cling film. Transfer to the fridge and let chill for at least 2 hours

6. When ready to bake, preheat oven to 170C. Line a baking tray with baking paper

7. Remove dough from cling film and roll in remaining 10g coconut

8. Use a sharp knife to cut into 18 even slices

9. Cook for 8-10 minutes or until golden brown. Let cool on the baking tray

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