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Peanut Butter Chocolate Chunk Teff Cookies

Peanut Butter Chocolate Chunk Teff Cookies

Teff is one of the smallest and oldest known grains on the planet, and it sure is one of the mightiest. Native to Ethiopia, teff is used in a wide variety of ways, enjoyable just cooked up as is into a porridge, shaped into savory cakes, incorporated into soups, or ground into a flour and made into spongy injera breads to be served up with a variety of legume and vegetable dishes — or, as in this case, as a feature of sweeter creations. Teff is also an excellent source of dietary fiber, iron, calcium and protein.

This is my first time baking with teff flour, and it surely won't be the last. Here teff flour is the star in these gluten-free vegan-friendly cookies that are now my new declared favorite peanut butter cookie. I know I've made this declaration before, but I've made a few batches of these teff and peanut butter cookies already, so until the next great idea comes along, I'm smitten. The rather mild but distinctly earthy and nutty flavor of teff combines perfectly with peanut butter in these delectably soft, moist, melt-in-your-mouth delights with chunks of divine dark chocolate. They also happen to be healthy enough to enjoy for breakfast with a fine cup of coffee. Peanut butter and chocolate are truly one of those desert-island-must combinations that would be hard to do without.

Ingredients:
  • 1 1/4 cup natural crunchy peanut butter
  • 2/3 cup maple syrup
  • 1/2 cup unsweetened apple sauce
  • 1 tablespoon vanilla
  • 1 1/2 cups teff flour
  • pinch of sea salt
  • 2/3 cup dark chocolate, cut into small chunks (or use chocolate chips)
  • 1/4 cup dried cherries (optional)
Instructions:
  • Line a baking sheet with parchment paper and preheat an oven to 350°.
  • In a large bowl, stir together the peanut butter, maple syrup, apple sauce and vanilla until well combined. Add the teff flour and salt and stir to combine. Fold in the chocolate and cherries if using.
  • Shape the dough into tablespoon portions and transfer to the prepared baking sheet. Flatten slightly with a fork. Bake for 15 minutes until lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before then transfering to a wire rack to cool. If necessary, divide the dough into two batches to avoid over crowding the baking sheet.

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