These lightly sweetened cookies laced with maple syrup are made with teff flour, a naturally gluten-free artisan grain.
Inspired by Shiloh Farms’ peanut butter cookie recipe, I made my own dark chocolate chunk version substituting almond butter and adding almond flour for a yummy tea-like cookie-biscuit.
1 cup almond butter
1/2 cup maple syrup
3 ounces grapeseed oil
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups teff flour
1/2 cup almond meal
1/2 cup dark chocolate chips or chunks
pinch sea salt
Preheat oven to 350 degrees. Pulse wet ingredients in a food processor until thoroughly mixed. Place in a bowl and mix in dry ingredients. Form dough into balls and place on parchment lined cookie sheet. Lightly flatten dough with a spatula to cookie size and bake for 12-15 minutes. Cookies are crumbly when hot. Carefully transfer to a wire rack to cool. Makes approximately 2 dozen.