Chunky, nutty, vegan, spiked with chocolate chips & salty peanuts! These little cookies are quick to make, full of goodness from nuts & seeds – and of course, chocolate is the ultimate goodness, right?
I’ve used teff flour here, but brown rice flour works just as well – the resulting cookies will be a lighter shade, though, because teff flour is fairly dark.
What is teff, you ask? It’s a gluten free grain from Africa, smaller than a poppy seed. It’s one of those tiny ancient superfoods that packs a nutritional punch, with a high calcium & iron count and also – which is rare in grains – Vitamin K.
½ cup salted roasted peanuts, roughly broken up or chopped
¾ cup ground almonds
1/2 cup teff flour
1 tsp baking soda
¼ cup chocolate chips
1 tsp pure vanilla
1/3 cup tahini
¼ cup pure maple syrup
1 Tbsp neutral oil – olive, rice bran & coconut all work well
optional 2 or 3 squares of dark chocolate to drizzle on top
Preheat the oven to 175 C and line a baking tray with baking/parchment paper.
Combine all the dry ingredients in a mixing bowl and combine well. Then make a well in the middle, pour in the wet ingredients and mix it to create a thick damp dough.
Roll the dough into balls about the size of a ping-pong ball & put them on the baking tray. You should end up with about 18. Press each one gently with a fork to flatten them a little, then bake for 12 minutes. Cool on the tray, then drizzle with melted chocolate if desired.
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