Peanut Butter Cookies




2 dozen


2 dozen

Peanut butter cookies are a classic and now you can enjoy them in this gluten free version made from teff flour. Pass the milk!

Print Recipe


  1. Preheat oven to 350°F.
  2. In a large bowl combine teff flour and salt.
  3. Combine remaining ingredients, maple syrup through peanut butter, in a food processor and blend until smooth.
  4. Mix the wet and dry ingredients together. Shape into walnut-sized balls, then flatten gently with a fork.
  5. Bake for 15 minutes. Let cool a few minutes on the cookie sheet before using a spatula to move them to a wire rack to cool thoroughly. Store in an air tight container.
Chocolate chips can also be added.


  • 1 1/2 cups of Maskal Teff flour
  • 1/2 tsp of sea salt
  • 1/2 cup of maple syrup
  • 1/2 cup of your favorite light oil
  • 1 tsp vanilla
  • 1 cup of peanut butter (best with peanut butter that is not fresh ground).

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