Teff Peanut Butter Cookies (Gluten Free/Vegan)

These delicious, nutritious cookies were directly inspired by Bob's Red Mill. Bob's is local to Portland, and they are a great resource for nutritious, affordable gluten-free grains (and regular grains, too!)

I was recently reading in Woman's Day (or someplace like that!) about Teff. I had heard of teff long ago, probably because we have Ethiopian friends at our church who often bring Injera bread, a staple flatbread of Ethiopians, and it's made out of teff. It's very simple to make!

Teff flour is much higher in iron and other minerals than regular wheat flour. These cookies were tasty, but a bit crumbly (but not too bad). I think adding applesauce to the recipe might help, or even a couple of eggs. Either way, my entire family LOVED these, so they're a winner in my book! Chock full of nutrient-dense ingredients, you can feel good about your loved ones enjoying these treats that are free of additives, gluten, trans-fats, and empty carbs!

Bob's Teff Peanut Butter Cookies

In your mixer bowl, combine:

1.5 cups Teff flour
1/2 tsp sea salt


1/2 cup maple syrup
1/2 coconut oil (or any oil)
1 tsp. pure vanilla extract
1 cup creamy peanut butter
1-2 eggs (optional)

Cream together. Form into walnut-sized balls, place on parchment-lined cookie sheet. Then press down with fork. Bake for about 10 min. at 350 degrees. Let cool completely before removing. Enjoy!


Xenia Kathryn said...

Mmm! This might be the answer to my personal cookie conundrum! :D Yum, yum. Thanks for posting.

Michele said...

Is that 1/2 a cup of coconut oil?

Michele :)

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