The corrosion of Aaron Stone


Whole Wheat Oatmeal Teff Chocolate Chip Cookies

The title is quite a mouthful, and so are these cookies! Crunchy, soft, crumbly, textured, tasty, and as it happens, vegan and parve! I made this recipe up last weekend while it was raining in San Francisco, and had a hankering for cookies. Ate a bunch, and brought the rest in to work to share and meet my coworkers. We all knew it was a rainy weekend, because the company message board was full of “extra cookies in the break room!” messages :)

  • 2/3 cup whole wheat flour
  • 2/3 c. oatmeal
  • 1/3 c. teff flour
  • 1/2 c. sugar (white, demerara, brown, etc.)
  • 1/3 c. olive oil
  • 1/3 c. dark chocolate chips
  • 2 tbsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. baking powder

Now you’re probably looking through that list and thinking, “Ok, all that looks familiar, except for that teff stuff. What’s that!?” Teff is a grain grown in Ethiopia. It’s one of the most protein-dense grains, and also the smallest whole grain. Ethiopians use it to make their native style of bread, called injera, which I can best describe as a sourdough crêpe. Bob’s Red Mill sells teff flour, available at most natural foods stores and Whole Foods.

Next time I make this recipe, I might also throw in some frozen concentrated orange juice to add a little bit more binding to the finished batter. Eggs would do the trick, too, but I didn’t have any in the fridge when I whipped this up.