Peanut Butter Chocolate Chip Teff Cookies

Leslie Cerier

Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate. These cookies, a classic combination of peanut butter and chocolate, are delightful treats.

ingredients

Instructions

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the teff flour and salt, if using. Set aside.

3. 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.

4. Shape the dough into walnut-sized balls, and place them on an ungreased cookie sheet about 3/4-inch apart. Flatten gently with a fork.

5. Bake 15 minutes, or until they lose their shine. Remove from the oven.

6. 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 3/4 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.

makes: About 2 dozen cookies