I thought I'd post this recipe for all my gluten free readers, and this one is even vegan friendly, I think. It is on the package of Bob's Red Mill Teff Flour, and they are just pretty tasty! Of course, I can never leave well enough alone and follow the recipe exactly, so here is the revised healthier version! If you have a Whole Foods store, you should be able to find Teff flour in the Gluten Free section. If not, you can order it on line at Bob's Red Mill.
Teff Peanut Butter Cookies
Makes about 36 2" cookies
1-1/2 cups teff flour
1/2 tsp. sea salt
1/2 cup maple syrup
1/2 cup grapeseed oil
1 tsp. vanilla
1 cup peanut butter (I used fresh ground, but the recipe doesn't specify)
Preheat oven to 350 degrees. Mix maple syrup, oil, vanilla, salt and peanut butter together in large bowl. (recipe says to put in food processor, but I just stirred it up and it worked fine.) Add Teff flour and mix well. Shape dough into walnut sized balls (I used a small scoop). Place on ungreased cookie sheet or baking stone and flatten gently with tines of a fork. Bake about 13-15 minutes. Cool on wire rack.
I tried these out on my daughter (who came begging for lunch today), and she said they were good, just not like normal peanut butter cookies. They are plenty sweet, but they are fairly grainy, like a whole wheat cookie might be. I thought they were really good, and plan to serve them tonight if anyone shows up for my UL Open House. Chalk up another one for the healthy snack maker!