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!

Be sure to use fresh ground peanut butter to get the best results.

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
  • 1/4 cup of your favorite light oil
  • 1 tablespoon vanilla
  • 1 cup of peanut butter (best with peanut butter that is fresh ground)

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