These are great and super easy to make. The recipe comes from the back of the Bob's Red Mill teff flour package. I used almond butter instead of peanut butter. These are egg-free too.
1 1/2 cups teff flour
1/2 tsp. salt
1/2 cup maple syrup
1/2 cup canola oil
1 tsp. vanilla
1 cup nut butter
Preheat oven to 350. Set aside ungreased cookie sheet. In large bowl, combine dry ingredients and set aside. In another bowl, blend syrup, oil, vanilla, and nut butter. Add the wet ingredients to the dry ingredients and blend well. With damp fingertips/hands, shape dough into walnut-size balls. Place on cookie sheet and flatten with tines of fork. Bake 13-15 minutes. They will be crumbly/flimsy when first removed, so wait a bit before removing to a plate/wire rack to cool. Yield: 24 cookies.
Friday, April 3, 2009
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