Introducing Teff Flour …and a Healthy PB Chunk Cookie Recipe

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Good afternoon,  have I got a treat for you!

Last night my good friend Paige, who we affectionately call “Gugs”, came over armed with a baker’s spirit and a little Athleta bag  full of ingredients. She introduced me to a gluten-free grain that I had never heard of before called “teff” .Turns out teff is a grain from Ethiopia that has many nutritional properties, and for that reason alone is worth learning about! So now, I am here introducing it to you as well.

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According to my research, teff, a North African cereal grass, is the smallest grain in the world and has been used in Ethiopian cooking for thousands of years. It has even been used to make beer!

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Teff is gluten free, high in protein, fiber, and calcium, and has 20% your DV of iron in one serving! (

Side note…. That reminds me, have you ever bought anything from Bob’s Red Mill? They are a great company with delicious flours perfect for baking, and seem to be run by a pretty great guy too. The video they have on their website may make you cry (not that it made me tear up…why would I do that?!) :P…. I get really inspired when I see people doing what they love and helping others. If you’re into that, check out the website’s short video intro.

Back to the teff…. so it turns out not only is this gluten free grain a nutritional powerhouse, but it also makes a pretty darn tasty cookie! Gugs adds chocolate chunks (the ones from Trader Joe’s) to her cookies, and thus I have renamed them to Gug’s Teff PB Chunk Cookies.

For those of you out there who are watching your refined sugar intake, I would say skip the chocolate chunks and use unsweetened dark chocolate instead. The only other sweetener in the recipe is maple syrup, which is processed by the body much easier. Thus, that makes a pretty darn delicious and healthy cookie! You be the judge– either way you can’t go wrong–the chunks don’t have too much sugar regardless, and hey, compared to your average cookie recipe, these might as well be called healthy round biscuits or something!

When baking your cookies, make sure not to leave them in the oven too long. I do this by checking with a fork when it seems like they look done.

Here’s that recipe for you:

Gug’s Teff PB Chunk Cookie Recipe 

(adapted from Bob’s Red Mill Teff PB Cookies)

  • 1 cup Peanut Butter (do not use freshly ground)
  • 1 tsp Vanilla Extract
  • 1/2 cup Canola Oil
  • 1/2 cup Maple Syrup
  • 1/2 tsp Sea Salt
  • 1-1/2 cups Teff Flour
  • 1/2-2/3 cup TJ’s Chocolate Chunks (We add these to the recipe for extra fun!)


Preheat oven to 350°F. Set aside an ungreased cookie sheet.
In a large bowl combine dry ingredients, set aside. In a separate bowl whisk together syrup, oil, vanilla and peanut butter. Add the wet ingredients to the dry ingredients; blend well with whisk. If the dough seems too dry to shape, continue to mix.
Shape dough into walnut size balls. Place on cookie sheet and flatten gently with the tines of a fork. Bake about 13-15 minutes. Cool on wire rack.
Makes about 20 cookies.
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Voila! 🙂

Bon appetit et bonne sante– and keep innovating!




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