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

Ingredients:

  • 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

Directions:

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. 

ENJOY!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here: