Peanut Butter Chocolate Chip Teff Cookies
My graduate school in Kenmore, Washington, where I completed my Masters of Science in Nutrition, was basically a nudist colony.
Okay fine - there weren't actually naked people. But hippies selling sourdough starter, naturopaths pickling artichokes in the hallways, midwifery students embroidering placentas onto their hemp tote bags - those were commonplace.
And as you can probably assume, the cafeteria offerings followed suit.
Fermented this, ancient grain that, nettle-infused such-and-such...the place was a nutritionist's paradise and a foodie's prison all wrapped into one. And while the bone broth oatmeal certainly left something to be desired, there was one cafeteria item I was hellbent on purchasing daily: teff cookies.
Finally, after years of speculation & experimentation, I've nailed down that same sacred taste and texture.
Behold, the only morsel of grad school I'll happily reminisce upon: Peanut Butter Chocolate Chip Teff Cookies.
(Sorry biochem.) (Always a bridesmaid.)
Prep time: 5 min
Makes About 20 cookies
Bake time: 15 min
1.5 cups teff flour (oat flour works well too!)
1/2 tsp sea salt
1 1/8 cups natural peanut butter
2/3 cup maple syrup
1/4 cup mashed ripe banana
1 Tbsp vanilla extract
1/3 cup dark chocolate or semi-sweet chips/chunks
Preheat the oven to 350 degrees F and grease (or line with parchment paper) a cookie sheet.
Whisk together the teff flour and sea salt in a medium-size bowl. Fold in the peanut butter, maple syrup, mashed banana and vanilla until just combined.
Finally, mix in the chocolate chunks and roll into 1-inch cookie rounds on the prepared baking tray. Gently press down on each cookie with the back of a fork to flatten before baking for 15 minutes.
Remove from the oven and let cool slightly before serving warm.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: