Teff Peanut Butter Chocolate Chip Cookies

Teff Peanut Butter Chocolate Chip Cookies
Gentl & Hyers

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 keeps the wheat out of our diets, but the cookies in!


Preheat the oven to 350 degrees.

Combine the flour, salt, and baking soda in one bowl and peanut butter and syrup in another. Pour the wet ingredients over the dry ingredients and blend until just combined. Fold in the chocolate chips.

Line a cookie sheet with parchment paper. Drop the batter by heaping teaspoons onto the cookie sheet. Leave the cookies free-form or press down the dough with tines of a fork in a crisscross pattern.

Bake until just lightly browned, about 13 minutes. (The key to these cookies is not to overbake them.) Remove from the oven and place on a wire rack to cool.


Calories per serving:

192 calories

Dietary restrictions:

Balanced, Low Sodium Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 165g 254%
  • Carbs 535g 178%
  • Saturated 43g 215%
  • Fiber 41g 164%
  • Trans 0g
  • Sugars 269g
  • Monounsaturated 77g
  • Polyunsaturated 36g
  • Protein 100g 199%
  • Sodium 1,966mg 82%
  • Calcium 996mg 100%
  • Magnesium 1,130mg 283%
  • Potassium 3,654mg 104%
  • Iron 30mg 164%
  • Zinc 23mg 153%
  • Phosphorus 2,225mg 318%
  • Thiamin (B1) 2mg 118%
  • Riboflavin (B2) 5mg 315%
  • Niacin (B3) 44mg 221%
  • Vitamin B6 3mg 128%
  • Folic Acid (B9) 236µg 59%
  • Vitamin E 24mg 120%
  • Vitamin K 11µg 14%
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