Nick's Teff Cookies | PCC Natural Markets

Nick's Teff Cookies

Yield: 2 dozen

Your rating: None (8 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 tree nut-free iconTree nut-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.)



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 Nick Rose, PCC Nutrition Educator

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


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