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Chocolate & peanut butter teff cookies

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!

Dessert

Overall rating | 1 Rating

Dr Megan Rossi's Chocolate & Peanut Butter Cookies recipe
4
plant points
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Ingredients

Makes 12 cookies

200g teff flour 1/2 tsp sea salt 1 ripe banana (approx 100g peeled), mashed 140g smooth peanut butter [swap: other nut or 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

Method

Step 1

Pre-heat the oven to 180c and line or grease a baking tray.

Step 2

Combine the teff flour and salt in a large mixing bowl.

Step 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.

Step 4

Add the dark chocolate chips and fold into the mixture.

Step 5

Divide the mixture into 12 and roll into balls, then put on the baking tray.

Step 6

Using the palm of your hand, flatten each ball to your desired thickness.

Step 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!)

Step 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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2 comments

team@theguthealthdoctor.com

February 2, 2021 @ 9:50 am

You should be able to find it in health stores, but buckwheat flour would work as an alternative :)

Liane

February 2, 2021 @ 6:53 pm

I have looked everywhere for Teff - where can you buy it, or is there an alternative to use ?