Peanut Butter Banana Teff Cookies

Peanut Butter Banana Teff Cookies

Yield About 18 cookies

Prep Time 10 minutes			Cook Time 15 minutes


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Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Healthy cookies? Yes, when they are made without oil and with all whole food, plant based ingredients. Have you heard of the worlds smallest grain know as Teff? These cookies are a wonderful treat that you need to try!

Instructional images follow the recipe.

Ingredients:

Ingredients:

1 small banana, mashed (about 1/2 cup or slightly more)
1 1/2 cups Teff flour Teff flour from Amazon
1/4 cup Maple syrup
1 teaspoon Vanilla extract
3/4 cup Peanut butter (natural without added sugar or oil)

Optional Additions:

1/4 cup Mini vegan chocolate chips

Special Equipment:

No special equipment is required.

Preparation Method:

Putting it together:

Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.

Peel the banana and place in a large bowl. Use a fork to mash the banana until smooth. Add the maple syrup and vanilla extract and continue mashing until combined.

Add the peanut butter and continue mixing with the fork until all ingredients combined. Add 1 cup of the teff flour and mix until combined. Depending on the size of your banana, you may need to add the remaining half cup of flour. You want a fairly moist yet stiff dough that will hold together when rolled into a ball. If you are adding the vegan mini chocolate chips, you should add them at this stage.

It may be easier to use your hands to make sure the mixture is fully combined.

Divide the dough into about 12 or 18 equal portions and roll each portion into a ball roughly the size of a golf ball. Place each ball onto the parchment lined baking sheet.

Use a fork to press down each ball, turning the fork 90 degrees to create a cross pattern on each cookie. The cookies should be 1/4 to 1/2 inch thick after pressing.

Place the cookies in the preheated oven and bake for 12 to 15 minutes. Remove from the oven and let rest for at least 5 minutes before enjoying. Store the cookies in a sealed container on the counter for up to 3 days, or in the refrigerator for up to 7 days.

Putting it all together:

Mash the banana

{image: Mashing the banana}