Teff flour is something I have rather gotten into, lately. My neighborhood has a lot of Ethiopian corner markets, which have enlightened me to the utility and tastiness that is TEFF. A naturally gluten-free grain, it is high in protein, fiber, and hearty taste. This makes for exquisite binding in baking, as well as gives your goodies that “je ne sais quoi” that is frequently missing in GF baking.
Even though it was a nut that sent me whizzing into anaphylaxis at the age of 10, I will still, oddly, get cravings for peanut butter cookies. Solutions!: Tahini is a butter made from sesame seeds, which are not part of the nut family, meaning, us Nut Bubble Children can eat it! Teff, tahini, and agave nectar make these creamy, salty, sweet, and crisped cookies just what the doctor ordered for anybody, especially if you cannot eat nuts, dairy, soy, or gluten.
3/4 cup teff flour
1/3 cup sorghum flour
a heaping 1/4 tsp. sea salt
1/4 tsp. baking soda
1 cup tahini
1/3 cup agave nectar
1/3 cup high heat oil*
1 1/2 tsp. vanilla
1/3 cup chocolate chips of your choice**
Preparation time: 5 minutes
Cook time: 10-12 minutes
Yields one dozen cookies
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In medium bowl, mix dry ingredients, and set aside.
3. In large bowl, combine tahini, agave nectar, oil, and vanilla thoroughly until creamed. Slowly stir in dry ingredients until combined. Mix in chocolate chips.
4. In heaping tablespoon-fuls, spread out cookies 1” apart on an ungreased baking sheet. Bake for 10-12 minutes, or until outsides are lightly golden browned.
*Meaning canola, avocado, sunflower seed, safflower, grapeseed, or any other neutral oil that suites your allergic palate.
**To ensure gluten-free, make sure there is no artificial vanilla or “vanillin”, as it is derived from wheat. For dairy-free or vegan cookies, use chocolate chips without butter or milk added.