Peanut Butter-Chocolate Chip Cookies
This is one of my favorites. It takes minutes to prepare, it has no gluten, dairy (if you use dairy free chips), or eggs. What more could you ask for? This recipe is from her book “Going Wild in the Kitchen”. Many (not all) of Leslie’s recipes are GF and dairy free and fabulous for people who like exploring exotic (and delicious) tastes. You can find more information on the book and Leslie at www.lesliecerier.com
Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate. These cookies, a classic combination of peanut butter and chocolate, are delightful treats.
Yield: About 2 dozen
1 1/2 cups teff flour
1/2 teaspoon sea salt, optional
1 1/8 cups peanut butter
2/3 cup maple syrup
1/4 cup corn or canola oil
1 tablespoon vanilla
1/2 cup chocolate chips
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the teff flour and salt, if using. Set aside.
3. Place the peanut butter, maple syrup, oil, and vanilla in a food processor, and blend until creamy. Add to the flour along with the chocolate chips, and stir to form a moist dough.
4. Shape the dough into walnut-sized balls. Place on an ungreased cookie sheet about 3/4-inch apart. Flatten gently with a fork.
5. Bake 15 minutes, or until they lose their shine. Remove from the oven, and cool at least 10 minutes before serving
For a Change . . .
- Hazelnut Butter Chocolate Chip Cookies. Use hazelnut butter instead of peanut butter. For this, you will also have to increase the teff flour to 2 cups (or use 2 1/2 cups whole wheat pastry flour), and use 3/4 cups chocolate chips.
Leslie Cerier is a gourmet organic caterer, personal chef, cooking instructor, nutritional expert, advocate for sustainable agriculture, and award-winning photographer. She is the author of Going Wild in the Kitchen, The Quick and Easy Organic Gourmet and coauthor of Sea Vegetable Celebrations. A pioneer and national authority on wheat-free baking, cooking with wild foods and whole grains, Ms. Cerier has developed recipes for organic food companies and individuals, and published dozens of articles on vegetarian cooking, nutrition, and organic lifestyle. She resides in western Massachusetts. You can visit her website at www.lesliecerier.com.
Recipes Excerpted from Going Wild in the Kitchen by Leslie Cerier © 2005 Used by permission of Square One Publishers, Inc.