CBPB Cookies: Cashew & Peanut Butter Cookie Scoops (Gluten-free)

Teff.  New, fun ingredient to experiment with!  First recipe: right off the back of the Bob’s Red Mill Teff Flour bag!  I decided to use half cashew butter and half peanut butter for a mellower flavor.  Right out of the oven, these cookies melt in your mouth and then get slightly crumbly the next day but still delicous.  (They look exactly like the Brownie Scoops because I used my tablespoon scooper but totally different taste!)

makes approx 2 dozen

1 1/2 cups teff flour
1/4 teaspoon vanilla powder
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup sunflower oil
1/2 cup cashew butter (room temperature)
1/2 cup peanut butter (room temperature)

Preheat oven to 350 and line baking sheet with parchment paper.

Blend teff, vanilla powder, and salt in a big mixing bowl.

Combine maple syrup, oil, cashew butter, and peanut butter in another bowl.

Combine the wet and dry ingredients.  Mix well.  Dough is slightly crumbly.

Using a tablespoon scooper, form cookies and place on parchment paper.  Bake for 15 minutes.  Let cool.  Enjoy!

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