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Active time
15 minutes
Total time
30 minutes
About 2 dozen cookies

1 ½ cups teff flour

½ teaspoon sea salt, optional

1 ⅛ cups peanut butter

⅔ cup maple syrup

¼ cup corn or canola oil

1 tablespoon vanilla

½ cup dark chocolate chips

  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 ¾-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 ¾ 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.


Calories: 180
Total Fat: 11g
Saturated Fat: 2g
Sodium: 110mg
Carbohydrate: 18g
Fiber: 2g
Total Sugars: 9g (Added Sugar: 8g)
Protein: 4g

Yield: About 2 dozen cookies

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