A delectable peanut butter cookie that is crisp and tender, packed with flavor, and good for you!
Author:Beard and Bonnet
Prep Time:25
Cook Time:15
Total Time:40
Yield:24 1x
Ingredients
Scale
1 1/2 cups Teff flour, I use Bob's Red Mill
1/2 teaspoon kosher salt
1/2 cup organic maple syrup
1/2 cup coconut oil, in liquid form
1 teaspoon gfree vanilla extract
1 cup creamy peanut butter
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment, set aside.
2. In a large bowl combine the Teff flour and kosher salt, stir to combine, set aside. In a food processor fitted with the "S" blade combine the syrup, oil, vanilla, and peanut butter then process until smooth. Add the liquid ingredients to the dry ingredients and stir until incorporated.
3. Scoop dough with a small cookie scoop into walnut size balls. Roll each portion in between the palms of your hands until smooth and round. The batter will be thick, but will still seem wet from the oil and syrup when you pick it up in your hands. Place on the prepared cookie sheet and gently press down with the tines of a fork to flatten.
4. *Bake for 13-15 minutes then cool completely on the baking sheet over a wire rack before serving.
Notes
*Allow the cookies to cool completely before attempting to pick them up. They are very fragile when they come out of the oven, but will harden as they cool.
