I had the house all to myself yesterday evening because Craig was out with some co-workers.  I was really in the mood to bake something and have been promising my co-workers that I would whip up some chocolate chip cookies for them.  Well, unfortunately I was out of eggs, so chocolate chip cookies were out of the question.  I started digging in my pantry and pulled out my package of Bob’s Red Mill whole grain teff flour.  I bought it recently on one of my whole grain grocery store adventures.  I turned the package over because I just knew there had to be a few recipes on the back.  Lo and behold, a super simple recipe for peanut butter cookies was staring me in the face.  I knew it was fate as I read down the list of ingredients.  Score!  I had every single one!

Teff might be new to you (and me), but it has a very long history dating back to ancient times.  It is predominantly grown in Ethiopia and therefore a staple in their cuisine.  The fine grains are ground up to make flour which can be used in a wide variety of recipes.  It is naturally gluten free and is packed full of nutrients.

Peanut Butter Cookies
Barely adapted from Bob’s Red Mill

1 1/2 cups teff flour
1/2 teaspoon fine grain sea salt
1 cup organic peanut butter
1 teaspoon pure vanilla extract
1/2 cup canola oil
1/2 cup amber agave nectar or good quality maple syrup

If you’re cooking with agave nectar, pre-heat oven to 325 degrees.  If you’re cooking with maple syrup, pre-heat oven to 350 degrees.  In a large bowl combine the teff flour and sea salt.  In a second bowl stir together the peanut butter, vanilla, canola oil, and nectar/syrup.  Continue stirring with a spatula until the wet mixture is thoroughtly combined.  Pour the wet mixture into the dry mixture and stir the batter together. 

Line a baking sheet with parchment.  Scoop the batter into balls and place them about 2 inches apart on the baking sheet.  Bake the cookies for 13-15 minutes.  Makes 24.

3 Responses to “Peanut Butter Cookies”