I am big on nut butter cookies. You can use peanut butter or almond butter, whichever you prefer. I have made Flourless Peanut Butter Cookies, Crunchy Peanut Butter and Coconut Cookies, Sugar Free Peanut Butter Cookies with Oatmeal, Chocolate Peanut Butter Cookies, Dairy-Free Peanut Butter Cookies Using Cookie Mix, and now, gluten free egg free peanut butter cookies with teff flour. They’re all wonderful and some are considered grain-free as teff and buckwheat are seeds, not grains. However, my all-time fave is Gluten Free Nutter Butter Cookies Recipe (Dairy-Free). Those are a bit more time-consuming than this new recipe. I enjoy this new one for its nutritional value, ease of preparation, and flavor. I hope you enjoy them, as well. They’re dairy-free, egg-free, and gum-free, to name a few. They are also grain-free as teff is a seed, not a grain.
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Discover absolute fudgey goodness in these gluten-free egg-free peanut butter cookies! Use creamy or chunky peanut butter.
Ingredients:
- 1 1/2 cups gluten free teff flour (brown or ivory)
- 1/2 teaspoon salt
- 1 cup creamy or chunky gluten free peanut butter
- 1/2 cup pure maple syrup
- 1/2 cup neutral-flavored oil
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat oven to 350ºF.
- In a large bowl, whisk together the teff flour and salt; and set aside.
- In the bowl of your food processor, add the peanut butter, maple syrup, oil and vanilla until creamy.
- Add the wet mixture to the bowl of dry ingredients; and stir to combine.
- Shape the dough into rounded tablespoon-filled balls and transfer to a baking sheet lined with parchment or a silicone baking mat. Alternatively, you may lightly oil the baking sheet.
- Bake on the center shelf of your oven for 13 to 14 minutes. Transfer to a wire rack to cool completely.
- Once they cool, feel free to fill them with your favorite filling or thick frosting. Many people enjoy the nutter butter filling.. However, they're wonderful plain, as well.