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Home » Recipes » Teff Peanut Butter Cookies
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Teff Peanut Butter Cookies

Gluten Free.

  • 1 cup Peanut Butter (do not use freshly ground)
  • 1 tsp Vanilla Extract
  • 1/2 cup Canola Oil
  • 1/2 cup Maple Syrup
  • 1/2 tsp Sea Salt
  • 1-1/2 cups Teff Flour

Directions

Step 1

Preheat oven to 350°F. Set aside an ungreased cookie sheet.

In a large bowl combine dry ingredients, set aside.

Step 2

In a food processor blend syrup, oil, vanilla and peanut butter. Add the wet ingredients to the dry ingredients; blend well. If the dough seems too dry to shape, continue to mix.

Step 3

Shape dough into walnut size balls. Place on cookie sheet and flatten gently with the tines of a fork. Bake about 13-15 minutes. Cool on wire rack.

Yield: 24 cookies
Teff Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 24

Rating

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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Teff Flour

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Ratings & Comments (12)

5 Stars  67%  8
4 Stars 17%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 17%  2

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12 Reviews

Write A Review »

*****
Angie December 14, 2011
These are great! they have the nice gritty get-in-your-teeth texture. They are very reminiscent of regular peanut butter cookies, but with the benefit of teff, which has 20% of your daily iron. I have a massive sweet tooth and these always satisfy me.
*****
Michelle January 9, 2012
I didnt know quite what to expect when I tried the recipe. The texture was nice and the aroma while the cookies were baking made the whole house smell wonderful. They satisfied my sweet tooth with a nice pb taste!
*
Anna February 7, 2012
The flavor was great, but the texture was not pleasant. I did not enjoy the gritty texture in my teeth. I thought it was more like sand.
*****
Marci T April 29, 2012
I make these with sunflower seed butter as I am allergic to peanut butter. I sometimes use honey (my favorite), I spoon the dough on the sheet or Xagave which contains calcium and fiber. Excellent! You have to add a little flour if you use the sun nut butter.
*
Debbers July 30, 2012
These are the little cookies that almost were.

They smell and look great, but they crumble like sand in your hand and your mouth. They need... something. I'm going to try some variations by adding almond milk or coconut oil to see if I can add some moisture...
*****
Dude August 24, 2012
reviews coming in are telling me they taste good but they're pretty dry. is this avaerage?
*****
Bob's Red Mill August 28, 2012
These cookies are made with Teff Flour which does have a slightly gritty texture. As you can see from the comments, some people like the texture while others do not. It is really a matter of personal preference.
*****
Sandy March 7, 2013
I love these treats, especially knowing they do not have sugar,egg or white flour.great snack.
****
Tamara June 3, 2013
My batch yielded more like 48 cookies (walnut sized as the recipe called for)... not 24. If you don't like the crumbly texture try freezing them once cool and taking out to eat as needed. You can totally eat them "frozen" and then they have a more traditional cookie texture.
****
Heidi June 12, 2013
I agree about the texture preference. I love the gritty texture! I put less maple syrup in because I don't like them too sweet. I will also take notice next time whether my peanut butter is already salted...and then put less of the required salt in.
*****
karen February 19, 2014
These are great! Fragile when they come off the pan. But we put ours in the fridge and they hold up better. When you are avoiding wheat and still need a peanut butter cookie, this fits the bill!! We are not exclusively gluten free and my 8 year old loved them. I used coconut oil instead.
*****
kathy July 23, 2014
These are one of the worst cookies I have made--gritty and too crumbly, Where"s the leavening?? I wasted my expensive maple syrup.

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