(wheat-free, gluten-free, egg-free)
Early in my post-allergy life, I found a recipe that called for 1 cup peanut butter, 1 cup sugar, and one egg. Pretty simple, and probably delicious; however, I can’t have cane sugar or eggs, and, I wanted CHOCOLATE! These are my indulgence.
These yummy little balls can be made with or without the teff – they are SO good, either way. Without the teff, they have a texture and consistency of snowball cookies (aka Russian Tea Cakes, which has been a point of contention in my family ever since I grew up). With the teff, they are moist and chewy. The photo shows with teff.
Teff is a delicious grain. It adds some chewiness and a little crunch to the cookie, as well as helping to hold it together. [Side note: To cook teff as a tasty porridge, mix 1 part teff to 3 parts water in a saucepan. Simmer for 20 minutes, stirring occasionally; stir well when done. Mix with a little fruit and sweetener (if desired) of your choice.]
Teff is gluten-free, and is a good source of copper, magnesium, potassium, phosphorus, manganese, zinc, and selenium ( 1 , 5 ). Additionally, it’s an excellent source of protein, with all the essential amino acids, which are the building blocks of protein in your body.
Teff is known as an ancient grain, as it has been grown in Ethiopia for thousands of years. It is relatively new to American markets. It can be purchased as a grain (it is the world’s tiniest grain!), or as a flour. This recipe uses the whole grain.
Prep Time: 10 min
Cook Time: 10 min
Yield: 15 – 20 cookies
- 2/3 cup peanut butter, smooth or crunchy; use the natural kind – peanuts and salt ONLY
- 1/2 cup sugar (I use sucanat)
- 1 1/2 teaspoons egg replacer, mixed with 1 tbs warm water (OR a real egg, if you can tolerate them)
- 1/4 cup baking cocoa (I use raw cacao powder)
- 1/4 cup dry teff, simmered for 15 minutes with 1/2 cup water, and cooled enough to handle (teff is optional)
Preheat oven to 350°.
If using the teff, cook it first.
Mix together the peanut butter, sugar, egg replacer, and cacao.
If you’re adding the teff, this is when. Mix really well.
Roll into balls, and place on ungreased cookie sheet.
Place sheet in a 350° oven for about 10 minutes.
Makes 15-20 cookies, depending on size; it will make more, if you add the teff.
Another way to use this recipe:
For moist, chewy brownies, cook 1/2 cup teff in 1-1/4 cup water for 15 minutes, and add that to the peanut butter/ cocoa mixture. Pour into a greased or oiled 8″ round or square pan, and bake at 350° for 15 minutes.