Peanut Butter Chocolate Chip Teff Cookies
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Leslie Cerier
ingredients
1/2 teaspoon sea salt, optional
1 1/8 cups peanut butter
2/3 cup maple syrup
1/4 cup corn or canola oil
1 tablespoon vanilla
1/2 cup dark chocolate chips
Instructions
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the teff flour and salt, if using. Set aside.
3. Place the peanut butter, maple syrup, oil, 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.
4. Shape the dough into walnut-sized balls, and place them on an ungreased cookie sheet about 3/4-inch apart. Flatten gently with a fork.
5. Bake 15 minutes, or until they lose their shine. Remove from the oven.
6. Cool at least 10 minutes before serving.
For a Change . . .
• To make Hazelnut Butter-Chocolate Chip Cookies, use hazelnut butter instead of peanut butter. You will also have to increase the teff flour to 2 cups and use 3/4 cup chocolate chips.
• If teff flour is not available, try another whole grain flour.
Excerpted from Going Wild in the Kitchen by Leslie Cerier,
Square One Publlshers, Inc.© 2005. Used by permission of the publisher.
To learn more about Leslie Cerier, visit her website.
makes:
About 2 dozen cookies
serving size:
