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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 100.7
  • Total Fat: 5.9 g
  • Cholesterol: 9.4 mg
  • Sodium: 58.8 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Teff Peanut Butter Cookies calories by ingredient
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Teff Peanut Butter Cookies

Submitted by: PRINCESSQAMAR

Introduction

Gluten-free Ethiopian, Eritrea and Abyssinian culture flour cookies. You can find Teff flour in USA from Idaho now. You can buy online at: https://www.bobsredmill.com/catalog/index.
php?action=showdetails&product_ID=386
Gluten-free Ethiopian, Eritrea and Abyssinian culture flour cookies. You can find Teff flour in USA from Idaho now. You can buy online at: https://www.bobsredmill.com/catalog/index.
php?action=showdetails&product_ID=386

Number of Servings: 36

Ingredients

    3/4 C Dark or Light Teff Flour
    3/4 C Brown Rice Flour, plus additional for forming cookies
    6 TBL Sugar
    1/2 tsp Fine Sea Salt
    1/2 tsp Xantham Gum
    4 TBL (1/2 stick) cold unsalted butter, cut into small cubes
    2 TBL Canola Oil
    1 C creamy or chunky Peanut Butter
    1 large Egg
    1 tsp Vanilla extract or Vanilla powder



Directions

1. Preheat oven to 350 degrees. Line 2 large baking sgeets with parchment paper. (If using only one sheet, cool under runing water and dry beforereusing, as it must be cold.)

2. Combine Teff flour, rice flour, sugar,xantham gum, and butter in food processor. Process briefly to form fine meal. Add oil, peanut butter, egg, and vanilla, and pulse until crumbly dough forms. Pinch off walnut-sized pieces, compress slightly, and roll into balls. Flatten slightly into 11/2 by 1/2 inch thick disks. Arrange on baking sheets about i inch apart. Using fork dipped in teff flour, flatten cookies a bit while forming a crisscross pattern on each.

3. Bake, a sheet at a time, until cookies are lightly browned, 15 minutes. Let cool on cokie sheet 5 minutes, then transfer to wire rack to cool completely.

Makes about 36 cookies.




Number of Servings: 36

Recipe submitted by SparkPeople user PRINCESSQAMAR.






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