Peanut Butter Chocolate Chip Cookies
You might have noticed I seem to have a thing for peanut butter and chocolate, and for eating them together like in our Chocolate Peanut Butter Apple Dippers. I found this recipe for Peanut Butter Chocolate Chip Cookies about a year ago on the website for Terry Walters who is a cook book author focused on eating clean and living well.
Though they contain no oils or processed sugars I wouldn’t exactly call these “healthy”. But every now and then one needs a special treat and these are at the top of my list. Not only are they delectably sweet, they are like little pillows of peanut butter with chocolate chips. And with only six ingredients it doesn’t get much easier than this. The hardest part of this recipe is getting the peanut butter and maple syrup to mix together smoothly. Just use a little elbow grease and you’ll be good to go.
These are gluten-free due to using teff flour as the grain. If you are unfamiliar with teff grain it is a wonderful naturally gluten-free option that is delicious in baked goods. According to the Bob’s Red Mill website, whole grain teff, “compared to other grains, has a much larger percentage of bran and germ so it’s a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. The calcium content in teff significantly surpasses that of all other grains.” Hey, that’s good enough for me! Even if you are not avoiding wheat or gluten these are fantastic cookies. Be sure to use teff FLOUR and not the teff GRAIN in these. If you buy the teff grain by accident, use a high-speed blender to make it into flour.
So if you want a quick and seriously delicious cookie that is as light as air and a pinch to whip up, try these Peanut Butter Chocolate Chip Cookies. I’d like to tell you if they freeze well but 20 of these never last in our house longer than about 3 days. They are seriously addictive.
If you have a chance, be sure to visit Terry Walter’s website or purchase one of her books to see what else she has cooking up. She believes in nourishing yourself with nutrient-rich foods in a rainbow of colors and a full spectrum of tastes. This recipe for Peanut Butter Chocolate Chip Cookies is from her book Clean Food, Revised Edition: A Seasonal Guide to Eating Close to the Source.
- 1 1⁄2 cups teff flour
- 1/8 - 1⁄4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup peanut butter (smooth or chunky, preferably organic with no added oil, salt or sugar)
- 1 cup maple syrup
- 1⁄2 cup vegan or dairy-free chocolate chips
- Preheat oven to 350°F.
- In a large mixing bowl combine teff flour, salt and baking soda.
- In a medium mixing bowl combine peanut butter and maple syrup.
- Pour wet ingredients over dry and blend until just combined.
- Fold in chocolate chips.
- Line a cookie sheet with parchment paper.
- Drop batter by heaping teaspoons onto cookie sheet.
- Leave cookies free-form or press down dough with tines of fork in crisscross pattern.
- Bake for 13 minutes or until just lightly browned. Do not over bake them or it changes the texture.
- Remove from oven and place on wire rack to cool.
This post was shared on Ricki Heller’s Wellness Weekend, Gluten-Free Fridays, and: