Sunday, November 4, 2007

Teff Peanut Butter Cookies

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!


the veggie paparazzo said...

Yum. I'm definitely going to play around with this recipe.

Deborah said...

i have teff flour in the freezer and plan to try out this recipe soon!

one of the things i miss since going gluten-free are all the "healthy" desserts i was baking. I used whole-wheat for everything, and less sugar. So far, the gluten-free stuff i have made seems to need sugar to make it tasty, though I am experimenting with less and less. I LOVE the idea of using maple syrup in this recipe, and I really like the "grainy" texture.

Can't wait to try these.

cheryl said...

Hi there--I'm posting this on behalf of Leslie, the author of the recipe. Which, by the way, is very yummy.

Thanks everyone! Glad that you enjoyed my recipe for Teff Peanut Butter Cookies. I know that at Bob Red Mills site, I, Leslie Cerier, am given credit for the this tasty recipe. If you want more teff recipes and the latest variation of this one: Teff Peanut Butter Chocolate Chip, please pick up Leslie Cerier's latest cookbook, Going Wild in the Kitchen. Leslie Cerier is an Organic cookbook author of Going Wild in the Kitchen; Leslie Cerier is a gourmet vegetarian caterer and personal chef, nutrition expert on cooking for women's health, recipe developer for natural foods companies and individuals with food sensitivities. Leslie teaches cooking and lectures nationwide and can be reached at

Anonymous said...

These cookies are good with the Bob's Red Mill Teff, but even better with Ivory Teff from!