Teff Peanut Butter Chocolate Chip Cookies
IT SIMPLY DOESN’T MATTER HOW CLOSELY I follow my own dietary guidelines. When all is said and done, I still love cookies, and so do my children. Rather than deny ourselves, we came up with this decadent recipe that allows us to keep the wheat out of our diets but the cookies in.
CLEAN FOOD | Anytime | Page 275
Ingredients
11⁄2 cups teff flour (preferably ivory)
1⁄4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% peanut butter
1 cup maple syrup
1⁄2 cup semisweet dark chocolate chips
Preparation
Preheat oven to 350°F.
Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined – do not overmix. Fold in chocolate chips.
Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free-form or press down in crisscross pattern with tines of fork. Place in oven and bake 13 minutes or until lightly browned. The key to these cookies is not to overbake them! Remove from oven and place directly on wire rack to cool.
MAKES 20 cookies
10 Comments
Hi,
I made these cookies for some friends at the small natural foods store where I work because the only thing that I have ever had made with teff is injera. We all loved them. The most exciting part is that our bakers are looking at teff as a new gf cookie option.
thanks so much!
Hi Dani,
Don’t be shy! Share the natural food store where you work so we can all go sample the gluten-free cookies made by your bakers. Stay tuned for more gluten-free cookies, muffins and desserts in my new book due out this fall!
As a runner who doesn’t eat much meat, I’m always looking for foods that are high in iron. These teff cookies are delicious AND high in iron & protein. I baked them the night before my half-marathon – they were great pre-race fuel
HI Megan, We share the passion – for the cookies and running! I also like to fuel the night before a race or long run with high-protein quinoa or wild rice, and greens like collards and kale – all high in iron, too! Keep on running on and stay tuned for my next book due out in the fall. I think you’re going to love my new energy bars!
Sounds delicious but what is teff? I’m new to gluten free.
Hi Kathleen – Teff is the smallest grain, super-high in protein and non-gluten. Because it’s so small, it can’t be hulled before grinding which allows teff flour to have nearly the identical nutritional value as the whole grain. It comes in ivory and brown – both have a nutty taste. If you can’t find it at your local natural food store, check out The Teff Company and enjoy!
Terry,
My wife and I cook from your book just about every night! I surprised her the other night with these cookies…they were so easy to make!
When are you coming out with a new book? We’d love to know!
With a tag like “Arm Tattoos” – how do you leave a comment without a picture!?! I’m so glad that you and your wife are enjoying CLEAN FOOD. I’m really excited about my next book as I’ve been testing the recipes for the past couple of months and they’re delicious (and of course vegan and gluten-free, too)! The new book is due out in the fall. Stay tuned here and on Facebook for information about the launch and promotional events. Eat Clean, Live Well!
I absolutely LOVE your book–thank you for sharing your recipes.
I am making these cookies to share with my family at the cabin this weekend. I am curious: are they soft & do they puff up? Should I change anything for high altitude baking?
You have a new book coming out this fall? I cannot wait!!
Hi Allie, To keep these cookies nice and soft, be sure not to over bake them. You may even want to reduce your baking time to compensate for the high altitude. The new book, CLEAN START, is coming out November 2nd. In them meantime, enjoy your cookies and other CLEAN FOOD creations!