Peanut Butter Chocolate Chip Teff Cookies

Peanut Butter Choco Chip teff Cookies from Leslie Cerier

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.

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7 comments on “Peanut Butter Chocolate Chip Teff Cookies

  1. Nava

    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.

  2. Magic and Mayhem

    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: 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 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.

  3. Nava

    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!

  4. KW

    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…

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