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!
- 1-1⁄2 cups teff flour
- 1⁄4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup chunky almond butter
- 1 cup pure maple syrup
- 1⁄2 cup chocolate chips
- Preheat oven to 350°F.
- Combine flour, salt, and baking soda in one bowl.
- Combine almond butter and syrup in another.
- Pour dry ingredients over wet and blend until just combined.
- Fold in chocolate chips.
- Line cookie sheets with parchment paper.
- Drop batter by heaping teaspoons onto cookie sheet.
- Leave cookies free-form or press down dough with tines of fork in crisscross pattern.
- Bake 13 minutes or until just lightly browned. Don’t overbake them!
- Remove from oven and place on wire rack to cool.
- - Amount of cookies is dependent on how much batter you eat!
- - Don't make these cookies without parchment paper. They will stick.