Nick's Teff Cookies

Yield: 2 dozen

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free soy-free iconSoy-free wheat-free iconWheat-free

Teff is the ancient grain of Ethiopia, naturally gluten-free, and full of good nutrition. Teff is a great source of protein and fiber so it is very filling, and the fiber will help slow the absorption of the sweetener used in this cookie. PCC carries whole-grain teff flour, and whole-grain teff — both grown in Idaho by the Maskal Teff Company. (Whole grain teff also makes a nourishing breakfast porridge.)

Ingredients

Preparation

Preheat oven to 350º F.

Melt the coconut oil by placing it in an oven safe dish in the preheated oven until the coconut oil has melted to liquid form (approximately 5 minutes). It can also be melted in a pan on the stovetop, low heat, for approximately 5 minutes.

Mix together (by hand) the coconut oil with the peanut butter, maple syrup, vanilla, mashed bananas and salt.

Add in the teff flour (in thirds), mixing everything together until well blended.

Drop rounded spoonfuls on a greased baking sheet. Bake for 15 minutes.

serving size: (2 cookies) 320 cal, 21g fat (10g sat), 0mg chol, 60mg sodium, 30g carb, 4g fiber, 8g protein

Recipe by Nick Rose, PCC Nutrition Educator

Source: PCC Sound Consumer, November 2012

Learn more about our recipes. View guidelines »

More about: bananas, cookies, gluten free, maple syrup, teff

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