Teff is a tiny ancient grain that packs quite a nutritional punch – we love mixing up our bread, cookies and other sweet treats using teff. It’s all about diversifying your diet!
Chocolate & peanut butter teff cookies
4 Plant Points
- 200g teff flour
- 1/2 tsp sea salt
- 1 ripe banana (approx 100g peeled), mashed
- 140g smooth peanut butter, or other nut/seed butter
- 50ml date paste (swap: honey or maple syrup)
- 50ml extra virgin olive oil
- 100ml milk of choice
- 1 egg
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 30g dark chocolate chips or chopped dark chocolate bar
- Extra peanut butter, chocolate & a pinch of sea salt to top
- Pre-heat the oven to 180C and line or grease a baking tray.
- Combine the teff flour and salt in a large mixing bowl.
- Add all of the wet ingredients (mashed banana, peanut butter, date paste, olive oil, milk, egg, vanilla extract and almond extract) and mix well until fully combined.
- Add the dark chocolate chips and fold into the mixture.
- Divide the mixture into 12 and roll into balls, then put on the baking tray.
- Using the palm of your hand, flatten each ball to your desired thickness.
- Bake in the oven for 10-12 minutes (this will keep the cookies quite soft - leave in for a few more minutes if you like a crunchier bite!).
- Remove from the oven. Let them cool and enjoy while they’re still warm, or pop into an airtight container in the fridge for later.