Categories: Gluten-Free Vegan BakingVegan Baking and SweetsVegan Cookies and BarsVegan Recipes

Peanut Butter Chocolate Chip Teff Cookies

These vegan and gluten-free peanut butter chocolate chip cookies are made with nutrient-dense, iron-rich teff flour. With just a few ingredients, you get a whole lot of flavor! Recipe contributed by Leslie Cerier. Photos by Tracey Eller.

Makes 8 jumbo cookies or 2 dozen smaller cookies

  • 1 1/2 cups teff flour
  • 1/2 teaspoon sea salt
  • 1 cup organic smooth or chunky peanut butter
  • 2/3 cup organic maple syrup
  • 1/3 cup extra-virgin coconut oil
  • 1 tablespoon organic vanilla extract
  • 1/2 cup organic dark (vegan) chocolate chips

Preheat the oven to 350°F.

In a large mixing bowl, combine the teff flour and salt.

Place the peanut butter, maple syrup, shortening, and vanilla in a food processor, and blend until creamy. Add to the flour along with the chocolate chips, and stir to form a moist dough.

Shape the dough into walnut-sized balls for small cookies or larger tangerine-size balls for jumbo cookies, and place them on an ungreased cookie sheet about 3/4-inch apart. Flatten gently with a fork.

Bake 10 minutes, or until they lose their shine. Remove from the oven. Cool at least 10 minutes before serving.

Leslie Cerier :

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    • Julie, I use applesauce quite a bit in baking in place of oil; I can't guarantee the outcome, but it would likely work. Or use mostly applesauce with just a smidgen of oil.

  • I made these yesterday and they were pretty good. People should note that you need to do more than gently press them with a fork if you want them as flat at those in the picture, as they do not really spread at all. I formed balls and gently pressed them and got the same shape when they were done -- which is fine but they will be denser, more cake-like cookies unless you flatten them like the picture.

    It took some searching to find the original recipe on the site referenced but I did find it here: http://www.lesliecerier.com/recipes/peanut-butter-chocolate-chip-teff-cookies/ and noted that the original is different in a couple of places. It calls for slightly more PB, says the sea salt is optional and calls for slightly less coconut oil. I did notice that this batter is oily -- so oily that my chocolate chips did not want to stay in the batter.

    I did add more chocolate chips, since 1/2 cup seemed a little low (we like chocolate!), and I used dandelion syrup instead of maple syrup (recipe here http://www.examiner.com/list/dandelion-syrup-sunshine-a-jar) since that's my standard sub for maple syrup, honey and agave. Otherwise I followed this recipe exactly. Next time I will press them flatter by hand to aim for a thinner cookie and will try the 1/4 cup oil instead of 1/3 cup. I think I might omit or reduce the sea salt next time as well.

    • Thanks for your detailed input, it's very much appreciated. Leslie may have edited her original recipe since submitting it to VegKitchen. I'll have to check that out!

  • These are delicious! I took the suggestion of reducing the oil to 1/4 cup and left out the sea salt. They are quite crumbly though so make sure you have a plate underneath the cookie when you take a bite...