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Teff Peanut Butter Cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Contributed by www.lesliecerier.com


List of Ingredients




1-1/2 cups Teff (Tef, T'ef) Flour
1/2 tsp Sea Salt
1/2 cup Maple Syrup
1/2 cup Canola Oil
1 tsp Vanilla
1 cup Peanut Butter (do not use freshly ground)

Recipe



Preheat oven to 350°F.

Set aside an ungreased cookie sheet.

In a large bowl combine dry ingredients, set aside.

In a food processor blend syrup, oil, vanilla and peanut butter.

Add the wet ingredients to the dry ingredients; blend well.

Shape dough into walnut size balls.

Place on cookie sheet and flatten gently with the tines of a fork.

Bake about 13-15 minutes.

Cool on wire rack.

Yield: 24 cookies

Note from BL: Any nut or seed butter may be used. If you have a seed butter which is especially dry, please 2 extra Tbls of oil. I used 1/4 cup olive and 1/4 c coconut oil instead of the canola but any edible oil will work fine.
Dairy-free chocolate chips, seeds or nut pieces can also be added.