Amazing Teff Chocolate Chip Cookies

These unusual cookies came about out of necessity:  we were in the middle of our weekly family night pizza dinner when I realized that we had forgotten about dessert.  Within fifteen minutes, and with the help of two of my children,  a big batch of scrumptious cookies was baking in our oven.  The whole house smelled wonderful by the time the timer beeped.

Teff tastes nutty and earthy.  It goes really well with almond or peanut butter and (as I found out) dark chocolate as well.  These vegan cookies are quite addictive but full of wholesome ingredients.  They are sweetened with maple syrup, which adds a buttery sweetness that does not overwhelm.  The dark chocolate chips are less sweet than regular semi-sweet chocolate chips. I prefer it that way, it allows the flavors to really come through.  My teenage son thought they were even better the next day.

My next post will feature a sinful hazelnut-chocolate spread.  Nutella doesn't stand a chance...

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Print this recipe Amazing Teff Chocolate Chip Cookies   1 cup roasted almond butter, unsalted 1 tsp vanilla extract 4 oz unsweetened applesauce 1/2 cup pure maple syrup 1 1/2 cups teff flour 1/8 tsp salt dark chocolate chips Preheat oven to 350F. Oil two cookie sheets. In a food processor, place the almond butter, vanilla, apple sauce and maple syrup.  Mix to cream the ingredients together (2 minutes scraping the sides as needed) Add the Teff flour and salt to the food processor and pulse until combined. Scoop batter to make balls 1 1/4" in diameter and then arrange in rows--leave an 1" of space around each one. Flatten with the back of a fork each ball of batter. Arrange dark chocolate chips evenly on top of each cookie. Bake for 13 minutes in the center of the oven.  The bottoms should be slightly golden but the tops will still be slightly soft. Let cool on a rack. Keep in an airtight container in your pantry or on the counter for a few days.