IT SIMPLY DOESN’T MATTER HOW CLOSELY I follow my own dietary guidelines. When all is said and done, I still love cookies, and so do my children. Rather than deny ourselves, we came up with this decadent recipe that allows us to keep the wheat out of our diets but the cookies in.
1 1⁄2 cups teff flour (preferably ivory)
1⁄4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% peanut butter
1 cup maple syrup
1⁄2 cup semisweet dark chocolate chips
Preheat oven to 350°F.
Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined—do not overmix. Fold in chocolate chips.
Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free-form or press down in crisscross pattern with tines of a fork. Place in oven and bake 13 minutes or until lightly browned. The key to these cookies is not to overbake them! Remove from oven and place directly on a wire rack to cool.
MAKES 20 cookies