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 ½ cups teff flour
- ½ teaspoon sea salt
- 1 cup organic smooth or chunky peanut butter
- ⅔ cup organic maple syrup
- ⅓ cup extra-virgin coconut oil
- 1 tablespoon organic vanilla extract
- ½ 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 ¾-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.