Serves: 5
Total Calories: 331
Yield: 2 Dozen

1 1/2 cups teff flour
1/2 teaspoon sea salt (optional)
1 1/8 cups peanut butter
2/3 cup maple syrup
1/4 cup corn or canola oil
1 tablespoon vanilla extract
1/2 cup semisweet chocolate chips

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine the teff flour and salt, if using. Set aside.

3. Place the peanut butter, maple syrup, oil, and vanilla in a food processor, and blend until creamy. Add to the flour along with the chocolate chips, and stir to form a moist dough.

4. Shape the dough into walnut-sized balls, and place them on an ungreased cookie sheet about 3/4-inch apart. Flatten gently with a fork.

5. Bake 15 minutes, or until they lose their shine. Remove from the oven. 6. Cool at least 10 minutes before serving.

For a Change . . .
• To make Hazelnut Butter-Chocolate Chip Cookies, use hazelnut butter instead of peanut butter. You will also have to increase the teff flour to 2 cups and use 3/4 cup chocolate chips.

Nutritional Facts:

Serves: 5
Total Calories: 331
Calories from Fat: 152

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream