Serves: 5
Total Calories: 499

2 1/2 cups teff flour
1/4 cup ground coffee beans (such as an espresso) or grain coffee powder
1/4 cup unsweetened cocoa
1 tablespoon arrowroot
1 tablespoon baking powder
1/2 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup canola oil
3/4 cup maple syrup
2/3 cup semisweet chocolate chips

1. Preheat the oven to 375°F. Lightly oil a cookie sheet and set aside.

2. In a large bowl, mix together all of the ingredients in the order listed to form a smooth dough.

3. Shape the dough into 3-inch rounds about 1/2 inch thick. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.

4. Bake 10 minutes, or until they lose their shine. Remove from the oven.

5. Cool at least 10 minutes before serving.

For a Change . . .
• Replace the canola oil with 1/2 cup coconut oil. (As coconut oil comes in a solid form, you’ll have to melt it over medium-low heat before adding it to the other ingredients.)

FYI . . .
The greater the percentage of cocoa, the darker, more bitter the chocolate.

Nutritional Facts:

Serves: 5
Total Calories: 499
Calories from Fat: 271

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream