Teff Flour Peanut Butter Cookies

Teff is one of the smallest grains in the world, and also one of the most nutritious.  It is gluten-free and a good source of fiber, protein, calcium and iron.  In Ethiopia, teff flour is used to make injera bread, which is a staple there.

The fact that teff grains are so small makes it very difficult to mill into teff flour.  You can find it though.  Bob’s Red Mill (www.bobsredmill.com) makes a whole grain teff flour that can be found in health food stores.  Teff flour is also gluten-free and makes a great alternative to regular flour.

I picked some up and decided to give it a try.  Here’s what I came up with.  This recipe is actually adapted from one taken right off the back of the teff flour package.  I eliminated the oil and substituted applesauce.  Mashed ripe banana would probably be a tasty oil substitute here, too.   If peanuts (or nuts in general) are out of the question because of an allergy or sensitivity, try using sunflower seed butter instead.  

Ingredients :

  • 1 1/2 cup whole grain teff flour
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 1 cup peanut butter (or sunflower seed butter)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour and salt.  Set aside
  3. In a separate bowl, mix the remaining ingredients well. (You can use a hand mixer, food processor or even a blender for this part.)
  4. Add the wet mixture to the dry and stir until well combined.
  5. Roll dough into balls the size of a tablespoon and place on a parchment-lined baking sheet.
  6. Slightly flatten with a fork, using the tines to make a criss-cross pattern.
  7. Bake for 13-15 minutes, then cool on a wire rack.

(yields 2 dozen cookies)