Peanut Butter Chocolate Chip Teff Flour Cookies (Gluten Free)
One of my favorite gluten free cookie recipes is from Terry Walters’ Clean Food cook book! This delicious sweet treat is the recipe I’m so excited to share with you all today. Everything in this cook book organized by season, so grocery shopping is easier to find those in-season foods! The book is full of delicious clean recipes that my family and I have been trying out for years. With all the auto-immune, cancer, and food sensitivities within my family over the years, we try to cook at home as healthy and clean as possible. Terry’s books make it so easy (and fun) to do so! I’m a huge peanut butter and chocolate fan which is why these cookies are my favorite treat to bake when I’m having a craving for sweets. I have even got my brother and my boyfriend, who are very picky eaters, obsessed with these cookies!
I had never heard of teff flour until my mom made these cookies back in 2011. It gives these cookies a soft, fluffy texture you’d never guess they are gluten free! Teff flour is a gluten-free ancient grain native to Ethiopia and an excellent alternative to wheat-flour in baking. Teff flour is also a good source of protein and fiber and it’s high in iron! Definitely a step up from wheat-flour! In addition it contains iron, calcium, magnesium, phosphorus, manganese, and 9 essential amino acids! Gotta love nutrient dense desserts.
My favorite kind of teff flour is the white (or ivory) flour, although you can make this with the brown kind as well. Terry suggests using the white teff flour for this recipe, probably because it makes the cookies look more like traditional chocolate chip cookies and it’s more finely milled. You can find all the ingredients, and the specific teff flour I use, linked below!
The ingredients the recipe calls for are pictured above. Recipe is as follows:
Peanut Butter Chocolate Chip Teff Flour Cookies
DIETARY INFORMATION: Gluten Free
PREP TIME: 10 mins
COOK TIME: 13 mins
SERVING SIZE: About 20 cookies
1 1/2 cup teff flour (preferably ivory)
1/4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% peanut butter (I used Teddy’s Natural smooth because I prefer that texture)
1 cup maple syrup
1/2 cup semisweet dark chocolate chips
Preheat oven to 350° F
Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined—do not over mix.
Fold in chocolate chips
Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free-form or press down in crisscross patter with tines of fork.
Place in oven and bake for 13 mins or until lightly browned. The key to these cookies is to NOT overbake them! Remove from oven and place on wire rack to cool.
Let me know if you bake this recipe too! Would love to hear if you and your family or friends loved it as much as I do.