Nick's Teff Cookies
Yield: 2 dozen
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.)
Preheat oven to 350º F.
Melt coconut oil by placing it in an oven safe dish in the preheated oven until liquid, about 5 minutes. It can also be melted in a pan on the stove top, over low heat, for about 5 minutes.
Mix together, by hand, coconut oil, peanut butter, maple syrup, vanilla, mashed bananas and salt. Add teff flour, in thirds, mixing everything together until well blended.
Drop rounded spoonfuls on a greased baking sheet. Bake for 15 minutes.
Each serving (2 cookies): 320 cal, 21g fat (10g sat), 0mg chol, 60mg sodium, 30g carb, 4g fiber, 8g protein
Recipe by, PCC Nutrition Educator