“New year, new you” blah blah blah. Amongst my circle, cutting down on white sugar is by far the most unanimous resolution. However, if you’re like me, there is no way in hell that you’re cutting out sweets. Not only do I advise against cutting out sweets for countless emotional and psychological reasons, but also for physical ones. They say withdrawal is a terrible thing… so WHY go cold turkey when you can whip up a batch of these delightful little bundles of joy? Made with teff flour, a veritable nutritional powerhouse from Ethiopia full of fiber, protein and iron and sweetened with maple syrup, these cookies are rather righteous. Oh, and they’re vegan to boot.
Teff Peanut Butter Cookies
Makes 16-24 cookies
1 1/2 cups teff flour
3/4 teaspoon fine-grain sea salt
a generous 1/2 cup of pure maple syrup
1/2 cup safflower oil (or other vegetable oil)
1 1/4 teaspoons vanilla
1 cup chunky peanut butter
1.) Preheat oven to 350 degrees. Grab yourself two ungreased cookie sheets. In a large bowl, whisk together flour and salt. In a food processor, pulse the maple syrup, oil, vanilla and peanut butter until blended. Add the peanut butter mixture to the dry ingredients and stir until well-combined.
2.) Using a tablespoon, scoop balls of dough onto the cookie sheets. If you’d like, crosshatch the tops of each with a fork, flattening out the tops a bit. Sprinkle each with a bit of sea salt. Bake for 15 minutes. The cookies will be very goopy so allow them to cool for a few minutes on the sheets before moving to a wire rack to cool. These cookies are even yummier 3-4 days after baking them.