These are one of my favorite cookies. They’re rich, satisfying, and, if you make them with coconut oil, vegan—and proof that sometimes the simplest things are also the best.
Makes about 3 dozen cookies
2 cups teff flour
1/2 teaspoon sea salt
1 cup hazelnut butter
1/2 cup Nutiva extra-virgin coconut oil* or butter, softened or at warm room temperature
1/2 cup maple syrup
Preheat the oven to 350ºF.
Put the flour and salt in a large bowl.
Put the hazelnut butter, oil, and maple syrup in a food processor and blend until creamy. Add the mixture to the flour and stir until well combined.
Shape the dough into walnut-size balls and place them on an unoiled baking sheet about 1/2 inch apart. Gently flatten the cookies with the tines of a fork.
Bake for 10 to 15 minutes, until the cookies lose their shine. Let the cookies cool on the baking sheet for at least 10 minutes before handling. They will be soft when they come out of the oven but will crisp up when they cool.
*This post contains affiliate links. If the product is purchased by linking through this review, Leslie Cerier, The Organic Gourmet receives a modest commission, which helps maintain our site and helps it to continue growing!