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.