These luscious vegan and gluten-free peanut butter chocolate chip cookies use hearty teff flour. 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. You can make them with and without chocolate chips.
Zoom and learn with Leslie! Leslie Cerier, aka The Organic Gourmet, is a passionate cook, teacher, and gardener. She is offering an array of Zoom classes this year. See more information on her private farm-to-table online cooking classes.
More about teff flour
The flour milled from the tiny teff seed has been a staple grain crop in Ethiopia for millennia. The main ingredient in injera, the moist, sponge-y national bread of Ethiopia, teff products have been slowly made inroads in our country’s natural foods market over the past few decades.
Teff is super nourishing and naturally gluten-free. Its flavor has been described as nutty and earthy, and as mentioned above, has a natural sweetness. It’s believed to be the world’s tiniest grain, and so the flour milled from it is never refined.
Teff and its flour are high in protein and fiber and standouts in iron and calcium content as well. Learn more in our Guide to Teff Grain and Teff Flour.
Excerpted from Going Wild in the Kitchen by Leslie Cerier. Square One Publishers, Inc.© 2005. Reprinted by permission of the author. Photo at top: Tracey Eller.
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- 1 1/2 cups teff flour
- 1/2 teaspoon sea salt, optional
- 1 1/8 cups peanut butter
- 2/3 cup maple syrup
- 1/4 cup extra virgin coconut oil
- 1 tablespoon vanilla extract
- 1/2 cup dark chocolate chips
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the teff flour and salt, if using. Set aside.
- 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.
- 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.
- Bake 15 minutes, or until they lose their shine. Remove from the oven.
- Cool at least 10 minutes before serving.
Variation: Divide the dough into 8 equal parts to make jumbo cookies, as shown in the photo just above this recipe box.
About Leslie Cerier
For over 30 years, Leslie Cerier, “The Organic Gourmet,” Farm to Table Chef and Recipe Developer has been teaching culinary nutrition and hands-on vegetarian cooking for health and vitality. Leslie is also a nationally known author of cookbooks and a popular TV Chef, Motivational Speaker, and trains chefs worldwide.
She focuses on local, seasonal, organic foods that are not just good for you, but also pleasurable, delicious, and good for the planet. Follow this link for Leslie’s complete bio.
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