These cookies are simple to make and kids of all ages love em. They are gluten free, vegan, rich and satisfying.

Makes 15 (3-inch round) large cookies or 2 dozen small cookies

1 1/3 cups teff flour

1/2 teaspoon sea salt

1 cup organic smooth raw or roasted almond butter

2/3 cup organic maple syrup

1/4 cup organic virgin coconut oil

1 tablespoon organic vanilla extract

1/3 cup organic dark chocolate chips

Preheat the oven to 350°F.

In a large mixing bowl, combine the teff flour and salt.

Place the almond butter, maple syrup, coconut oil, and vanilla in a food processor, and blend until creamy.

Add creamy maple almond butter mixture, chocolate chips to the teff flour and sea salt. Stir with a mixing spoon or use your hands to knead it into a moist dough.

Shape the dough into walnut-sized balls for small cookies or larger tangerine-size balls for larger cookies.

Place them on an un-greased cookie sheet about 3/4-inch apart.

Flatten each cookie gently with a fork.

Bake 10 minutes, or until they lose their shine.

Remove from the oven.

Cool at least 10 minutes before touching. When these cookies come out of the oven, they may be soft to the touch and as they cool, they get more crisp.

LESLIE CREATED THIS RECIPE FOR THE TEFF COMPANY. RECIPE COPYRIGHT © 2022 LESLIE CERIER. ALL RIGHTS RESERVED.

Photos by Tracey Eller

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