Chocolate & peanut butter teff cookies

Makes 12


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!

Six chocolate & peanut butter teff cookies on bench top with chocolate chunks and peanut butter drizzle

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


  1. Pre-heat the oven to 180C and line or grease a baking tray.
  2. Combine the teff flour and salt in a large mixing bowl.
  3. 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.
  4. Add the dark chocolate chips and fold into the mixture.
  5. Divide the mixture into 12 and roll into balls, then put on the baking tray.
  6. Using the palm of your hand, flatten each ball to your desired thickness.
  7. 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!).
  8. 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.


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