Teff Almond Butter Cookies

Teff Almond Butter Cookie - Under the Monkey Bars

Teff Almond Butter Cookies - Under the Monkey Bars

Vegan cookies are the BEST kind of cookies. Why? Because you can eat the dough!! No raw eggs in this recipe. You are going to flip over these Teff Almond Butter Cookies!

No matter how healthy you are, you still need cookies! Am I right? I love, love, love cookies. These cookies are soft, rich, satisfying, and just the right balance of chip to cookie. They taste hearty and healthy like a molasses cookie but there’s no refined sugar. My favorite thing about Teff Almond Flour Cookies is that they’re really filling. I can eat two and feel satisfied (a.k.a., not devour the whole batch).

I know what you’re thinking: What is TEFF? I’d never heard of this grain until a friend sent me this cookie recipe. Teff is a whole grain from Ethiopia. It’s actually the smallest grain in the world. Teff is a nutritional powerhouse because its high in fiber, protein, calcium, and iron. So it’s super good for you and totally not a weird flour. Even Bob’s Red Mill makes teff flour so it won’t be hard to find.

As with all of my recipes, these cookies are pretty flexible and allergy friendly. Use whatever kind of nut butter you have: almond butter, peanut butter, sunbutter, etc. This Teff Almond Butter Cookie recipe is gluten free, dairy free, vegetarian, soy free, refined sugar free, and safe for egg allergies! 

The monkeys made this batch so I know you can do it. Only six ingredients people! Stock up your pantry so you can make these cookies any time you want. Drop me a note in the comments or write a review if you make them. I’d love to hear from you!

Cómelo todo!

Teff Almond Butter Cookies
Yields 22
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Cook Time
13 min
Cook Time
13 min
Ingredients
  1. 1-1⁄2 cups teff flour
  2. 1⁄4 teaspoon sea salt
  3. 1 teaspoon baking soda
  4. 1 cup chunky almond butter
  5. 1 cup pure maple syrup
  6. 1⁄2 cup chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. Combine flour, salt, and baking soda in one bowl.
  3. Combine almond butter and syrup in another.
  4. Pour dry ingredients over wet and blend until just combined.
  5. Fold in chocolate chips.
  6. Line cookie sheets with parchment paper.
  7. Drop batter by heaping teaspoons onto cookie sheet.
  8. Leave cookies free-form or press down dough with tines of fork in crisscross pattern.
  9. Bake 13 minutes or until just lightly browned. Don’t overbake them!
  10. Remove from oven and place on wire rack to cool.
Notes
  1. - Amount of cookies is dependent on how much batter you eat!
  2. - Don't make these cookies without parchment paper. They will stick.
Adapted from Terry Walters
Adapted from Terry Walters
Under the Monkey Bars http://underthemonkeybars.com/

Black Bean Chia Brownies

 BlackBeanBrownies

You read it right. Yes, I put black beans in our brownies. Crazier things have happened in my kitchen!

When Bean was a toddler (what seems like ages ago), I used to bake with Jessica Seinfeld’s cookbook to sneak veggies onto her picky plate. I still think it’s a great idea even without toddlers in the house. Never miss a chance to eat more nutrients and whole foods!

Black Bean Chia Brownies have a fudge consistency, but unlike regular brownies, they are high in protein, folate, iron, and fiber. You can’t taste the black beans at all! These brownies are gluten free, dairy free, vegetarian, and paleo friendly with no refined sugar. You don’t need a high speed blender for this recipe. I made these brownies before I got my Vitamix and they came out just as tasty.

BlenderBrownies

If you’ve never had cacao nibs before, I’d recommend adding them to half of the brownies to start. Peeled and crumbled from whole cacao beans, nibs have a pure (not sweet!) chocolate flavor and are crunchy (read: hard), which is why I recommend pressing them into the brownies. Cacao nibs are a rich source of antioxidants, iron, magnesium, and fiber. If you like them, go for the 1/4 cup.

I found this recipe in my grocery store’s monthly magazine (Nature’s Market Basket), and this isn’t the first! So many great health tips and recipes in that little freebie. Definitely ask if your grocery store has a magazine or health flyer.  They seem to be popping up more and more.

 

Black Bean Chia Brownies
Serves 9
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 15 ounce can black beans, drained and rinsed
  2. 3 eggs
  3. 1/2 cup coconut sugar
  4. 1/3 cup coconut oil at room temperature
  5. 1/4 cup raw cacao powder
  6. 2 tablespoons chia seeds
  7. 2 teaspoons vanilla extract
  8. 1/2 cup dark chocolate chips
  9. 1/4 cup raw cacao nibs (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square baking pan with parchment paper.
  3. In a food processor or high speed blender, combine black beans, eggs, coconut sugar, coconut oil, cacao powder, chia seeds, and vanilla. Process until smooth.
  4. Stir in chocolate chips.
  5. Transfer mixture to prepared pan. Level with a spatula. Sprinkle with cacao nibs (or other topping) and press lightly into mixture.
  6. Bake for 30 to 35 minutes or until a toothpick inserted into center comes out clean. Lift brownie out of pan using parchment paper and let cool on baking rack.
  7. Cut and serve!
Adapted from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy
Under the Monkey Bars http://underthemonkeybars.com/
Notes:
– Buy organic ingredients whenever possible.
– Use raw cacao powder instead of unsweetened cocoa powder.  Raw cacao is a good source of fiber and contains minerals like potassium, iron, and calcium.
– We like Enjoy Life Mini Chips because they are free of the eight most common allergens.
– I buy these black beans. The cans are BPA free and the beans are organic: win-win.
Coconut sugar is unrefined with naturally occurring nutrients like magnesium, potassium, zinc, iron, B vitamins, and amino acids. Try it 1:1 as a replacement for white sugar.
– I use parchment paper a lot for our gluten free baking. It makes for a much easier clean up too!

Cómelo todo!