Download PDFCLEAN FOOD, revised edition | Snacks | Page 332

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 keeps the wheat out of our diets, but the cookies in!


1-1⁄2 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 or dark chocolate chips


Preheat oven to 350°F.

Combine flour, salt and baking soda in one bowl and peanut butter and syrup in another. Pour wet ingredients over dry and blend until just combined. 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 dough with tines of fork in crisscross pattern. Bake 13 minutes or until just lightly browned. (The key to these cookies is not to overbake them.) Remove from oven and place on wire rack to cool.

MAKES 20 cookies

© 2012 Terry Walters



  1. Posted March 16, 2010 at 11:58 am | Permalink

    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!

  2. Posted March 16, 2010 at 12:16 pm | Permalink

    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!

  3. Posted March 22, 2010 at 10:22 am | Permalink

    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 🙂

  4. Posted March 22, 2010 at 12:24 pm | Permalink

    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!

  5. Posted March 28, 2010 at 8:01 pm | Permalink

    Sounds delicious but what is teff? I’m new to gluten free.

  6. Posted March 28, 2010 at 9:57 pm | Permalink

    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!

  7. Posted April 26, 2010 at 5:24 pm | Permalink

    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!

  8. Posted April 26, 2010 at 9:20 pm | Permalink

    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!

  9. Posted August 3, 2010 at 9:40 am | Permalink

    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!!

  10. Posted August 3, 2010 at 11:01 pm | Permalink

    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!

  11. Posted January 17, 2011 at 6:05 pm | Permalink

    I haven’t made these cookies yet but I made the Oatmeal Cookies on the page before. I love them but am having a hard time with the batter. It falls apart before I can roll it into a ball. Any suggestions? I used the brown rice flour in the recipe and just cant get the batter right.
    I didn’t know you had a new cookbook out…I will have to go get it. I am in love so far with the Pad Thai recipe in Clean Food.

  12. Posted January 17, 2011 at 6:20 pm | Permalink

    Hi Lauren, The dough is not the sticky type and will fall apart if you roll, but if you press the cookies into shape as opposed to roll, you should be good to go!

  13. Posted January 17, 2011 at 7:22 pm | Permalink

    Thank you! I will try that!

  14. Posted January 18, 2011 at 10:04 pm | Permalink

    what is the nutrition/ caloric breakdown on the teff peanut butter chocolate chip cookies and is there a breakdown of the other recipes in your clean eat cookbook somewhere. thanks for the great recipes.

  15. Posted January 19, 2011 at 9:44 pm | Permalink

    Hi Kathleen, I do not have nutritional breakdowns for my recipes. Wishing you continued success and nourishment from your CLEAN creations!

  16. Posted March 27, 2011 at 1:42 pm | Permalink

    Thank you, Terry, for creating this delicious cookie. As someone who is allergic to cane sugar, I love finding recipes that use natural sweeteners. What a treat!

  17. Posted August 20, 2011 at 5:02 pm | Permalink

    Terry, these cookies are AMAZING! I have been making your Banana Chocolate Chip cookies for my clients (I’m in sales) and now I am definitely going to make these as well! Just enjoyed my first batch this afternoon…

  18. Posted August 20, 2011 at 6:55 pm | Permalink

    Enjoy them, Brette! I’ve been busily working on book 3 and have just finished what instantly became a family favorite…Dark Chocolate Chunk Cookies. Looking forward to sharing that recipe with you soon!

  19. Posted September 7, 2011 at 4:15 pm | Permalink

    I made them but decided to make bars instead of cookies. I figured I’d need to cook them a little longer but I think I overbaked them. Yet they were still delicious!

  20. Posted September 29, 2011 at 3:06 pm | Permalink

    We have a strong peanut allergy in the family, instead of pb, do you think I can subsitute tahini or sunflower butter or maybe a combination of the two? Although we like maple syrup; we’ve been using agave more and notice it’s not an ingredient in your cookbooks and wanted to get your opinion (really enjoy reading the commentary in your cookbooks). Thank you!!

  21. Posted September 30, 2011 at 8:31 am | Permalink

    Hi Susanna, The consistency of any of those nut/seed butters should work just fine with these cookies, but I can’t say which is going to taste good. My concerns would be that the sunflower butter will yield a green cookie (good for cookie monster, but not for the rest of us!). Cashew or almond butter may give you a more appealing taste, if you can do tree nuts. You’re trying to achieve a fairly stiff batter, so be prepared to add a touch more flour if they seem too runny (I would expect this to be the case if you use tahini).

    I used to use agave and do like its taste, but started questioning whether it was as “clean ” as I thought it was when I started reading exposes that suggested otherwise. Dr. Mercola has been the most outspoken on this subject. Here’s a link to one of his essays that draws questions about agave.


    (When you click this link, it will ask you to subscribe, but you can scroll down and access most of the article w/o doing so!) Since I know where maple syrup comes from, it’s minimally processed and its local, I stick with that (plus it’s yummy!).

    Eat clean live well!

  22. Posted January 21, 2012 at 3:15 pm | Permalink

    I’ve just discovered that I have a gluten intolerance. The past week or so I have been craving a sweet treat and these cookies were the perfect solution! Thank you for your wonderful clean recipes. Keep ’em coming!

  23. Posted March 25, 2012 at 11:03 am | Permalink

    Hi Terry,

    Is there a way to tell if you need 1 cup or 1 1/2 cups of teff flour?

  24. Posted March 27, 2012 at 7:12 pm | Permalink

    They’ll come out great no matter which quantity you use, but the goal is a fairly firm batter – it will be work to mix I. The final bit of flour. I wish I could think of something that’s similar, but I’m coming up empty! Hmm…how about like thick paste? I hope that helps!

  25. Posted May 26, 2012 at 10:01 pm | Permalink

    I just made these cookies for my boyfriend who is allergic to wheat. We both LOVED them. They taste so yummy and healthy, with just the right amount of sugar. After trying this recipe, I ordered your two other books from Amazon. I can’t wait to study your other recipes. Thank you, Terry!

  26. Posted June 16, 2012 at 11:15 pm | Permalink

    I loved these cookies! I discovered your book when looking for fun watercress recipes. I now use your recipes every day and have completely restocked my kitchen.
    You are wonderful! Thank you.
    I made a few modifications, though. I used almond flour because I didn’t have teff flour on hand. I also added rolled oats (I add these to practically every batter I make) and dehydrated coconut flakes. I also used 100% cacao chocolate, but I didn’t find the cookies overwhelmingly bitter.
    Simple, and delicious.
    A great boost of protein when I’m craving something decadent!

  27. Posted July 12, 2012 at 4:16 pm | Permalink

    When my son was diagnosed with Celiac disease, I went crazy buying all sorts of flours and trying all sorts of bread recipes…without a whole lot of success. Now I still have a pretty full bag of teff flour sitting in my freezer, so I am going to give these a try. I don’t have 100% natural peanut butter though. Mine is ‘natural’…it contains some sugar, palm oil, and salt. I think I probably need to cut back on the maple syrup so they aren’t too sweet. What do you think?

  28. Posted July 12, 2012 at 5:20 pm | Permalink

    Hi Karen,

    Definitely give these a try! The batter is delicious on it’s own, so use less maple syrup to start with and add it at the end if it’s needed. I think you’re going to be buying more teff flour after you taste these!


  29. Posted March 14, 2013 at 11:23 pm | Permalink

    I have made these cookies and the oatmeal raisin cookies for work and EVERYONE loves them. No one believes they are vegan and gluten free and taste so good. And I am not a cook at all. I barely boiled water before I went plant-based diet last September and realized I needed to start cooking. Your book as helped me to understand cooking as well as enjoy it…AND allowed me to not have to give up cookies!

  30. Posted April 8, 2013 at 12:08 pm | Permalink

    Will whole grain teff work in this recipe? What will the differnce be in place of the suggested ivory teff flour?

  31. Posted April 8, 2013 at 2:00 pm | Permalink

    Absolutely! All teff flour is whole grain as teff is too small to hull before milling into flour. I find that the brown teff flour dries out more quickly so you may want to reduce your cooking time by a minute or so. Enjoy! Terry

  32. Posted April 8, 2013 at 4:09 pm | Permalink

    Thanks so much for the info Terry – I have the brown teff flour and will give these a try asap!

  33. Posted May 27, 2013 at 8:09 pm | Permalink

    Terry- I just made these cookies but I was low on PB so I used part sunflower butter. And they turned green, just as you say! What I want to know is, is it bad for you? Not sure that anyone is too keen on eating them even though they taste fine!

  34. Posted May 28, 2013 at 7:18 am | Permalink

    Hi Josie,

    Your green cookies are totally safe, even though they look a bit funky. Other nut butters (cashew, almond, peanut…) won’t alter the color, but sunflower is so green to start with that the end result inevitably looks like something Oscar the Grouch or Kermit the Frog would like!

    I hope you can enjoy them anyway!


  35. Posted May 28, 2013 at 8:39 am | Permalink

    Thank you, Terry!

  36. Posted June 26, 2013 at 7:03 pm | Permalink

    I love it when folks come together and share thoughts.
    Great blog, stick with it!

  37. Posted August 22, 2013 at 8:48 pm | Permalink

    We love these cookies and make them on a (WAY TOO!) regular basis. We enjoy a variation of 1/2 cup peanut butter, 1/4 cup almond butter and 1/4 really good tahini as a yummy treat. The cookies are rich and creamy, still peanut buttery but have a little extra special yumminess. We live in your cookbooks and love your recipes!

  38. Posted August 22, 2013 at 9:29 pm | Permalink

    Sharing the cookie love! Eat clean live well! Terry

  39. Posted November 11, 2013 at 7:42 pm | Permalink

    These cookies are amazing!! the first time i made them i was in doubt that they would turn out good, but talk about good, boy Oh boy they were GOOD!!!!!

  40. Posted November 17, 2013 at 2:24 am | Permalink

    Hi Terry, I’ve made these twice now and they are amazing! For some reason the entire city of Denver has been out of Teff flour for several weeks now and I’ve happily found that you can grind Teff grains in the dry container of the Vitamix quickly and easily. Thanks for a great recipe! I’ll be sharing these at a vegan Thanksgiving potluck in Boulder tomorrow.

  41. Posted November 18, 2013 at 8:40 am | Permalink

    Gotta love that Vitamix! We went through a dry spell with no teff available here in the Northeast as well, but it seems to be back. Try my favorite from The Teff Company. Enjoy in good health! Terry

  42. Posted October 14, 2014 at 5:19 pm | Permalink

    Your recipe looks delicious! The second ingredient on the recipe only says 1/2 cup. What is the 1/2 cup ingredient? Is it 1 1/2 cups of teff flour? Thanks!

  43. Posted March 24, 2016 at 10:06 pm | Permalink

    These have been our favorite cookies since we got your cookbook when it came out. They are SO INCREDIBLY YUMMY and I feel good eating them because they’re satisfying in that decadence of cookies and yet also fill us up well and are nutritious to boot.

    I have only ever made these with smooth natural 100% PB and regular teff flour (eg not ivory), and I adore them!

    Thank you, Terry Walters!

    Thank you so much for making this recipe and sharing it with the world. I’m making yet another batch… I trust my kids will grow up

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