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Active time15 minutes
Total time30 minutes
YieldAbout 2 dozen cookies
1 ½ cups teﬀ ﬂour
½ teaspoon sea salt, optional
1 ⅛ cups peanut butter
⅔ cup maple syrup
¼ cup corn or canola oil
1 tablespoon vanilla
½ cup dark chocolate chips
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the teﬀ ﬂour and salt, if using. Set aside.
- 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.
- Shape the dough into walnut-sized balls, and place them on an ungreased cookie sheet about ¾-inch apart. Flatten gently with a fork.
- Bake 15 minutes, or until they lose their shine. Remove from the oven.
- 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 ¾ 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.
Total Fat: 11g
Saturated Fat: 2g
Total Sugars: 9g (Added Sugar: 8g)