Tuesday, December 4, 2012

Peanut Butter Teff Cookies

It's getting close to Christmas which means it's definitely cookie time.  This is an easy and fairly healthy cookie.  And my little one LOVES these, and so do I.  :) The peanut butter I used was slightly chunky (self ground, so I didn't make it perfectly smooth), but you could use either smooth or chunky. Teff is an excellent source of minerals (it has the most calcium per cup of any grain, and is also high in iron, magnesium, phosphorus, zinc, copper, and manganese) and your B vitamins.  It is a dark grain, so it gives these cookies a darker color than what you would typically see in a peanut butter cookie, but that hasn't stopped my kids from eating them.



This post was shared on Slightly Indulgent Tuesdays, Gluten Free WednesdaysAllergy Free Wednesdays and Whole Food Fridays.

Peanut Butter Teff Cookies
1/4 cup coconut oil
1/2 cup honey
1 cup natural peanut butter
1 egg
1 teaspoon vanilla
 1 1/2 cups teff flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
Preheat oven to 350F. Mix wet ingredients together in a food processor or stand mixer.

Mix dry ingredients in a separate bowl, then add to the wet ingredients and mix until it comes together, make sure the honey is fully mixed in (it likes to sit at the bottom).

Roll into 1 inch balls onto an ungreased cookie sheet. Press down with a fork in a cross pattern and cook for ~10 minutes.

2 comments:

  1. love the ingredients you chose! Pinned Paula!

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  2. Yummy, these look great! I've been looking for a peanut butter cookie recipe that's sweetened with honey :) I'm pinning these right now!

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