There’s nothing like a few warm cookies on a cool fall afternoon in the northeast, especially if they have health benefits! These cookies get the best of both worlds, they’re tasty but they’re also loaded with nutrients. The teff flour adds extra fiber and a complete source of protein. Teff, a super grain like quinoa, has all 9 essential amino acids. Protein is not only important for proper cell function and rejuvenation, but it’s also great because it helps to promote satiety, helping to keep you fuller for longer. These tasty cookies are also made with maple syrup, which packs 54 antioxidants alone!
To mix it up you can swap cranberries for dried tart cherries. Tart cherries are great for a post-workout recovery snack as they help prevent sore muscles. For an added sweet, you can also add vegan chocolate chips!
- 1 1/2 cups (336 g) teff flour
- 6 tsp (27 g) dried cranberries
- 1/2 tsp salt
- 1/2 cup (100 g) almond butter
- 1/2 cup (4 oz./125 ml) maple syrup
- 1/2 cup (4 oz./125 ml). coconut oil, warmed to a liquid state
- 1/2 tsp vanilla extract
- Preheat your oven to 350 F/177 C.
- While oven is heating, get your un-greased cookie sheet ready and place it aside.
- Combine dry ingredients (flour, cranberries, salt) in one mixing bowl; in another combine wet ingredients (almond butter, maple syrup, coconut oil, vanilla extract).
- Pour wet ingredients over mixed dry ingredients.
- Mix all ingredients together using a whisk until smooth.
- Form teaspoon-sized dough balls, and place on un-greased cookie sheet.
- Place sheet in oven, bake for 13 – 15 minutes.
- Remove from oven once baked; set sheet aside and let it cool for 15-20 minutes.
- Serve and enjoy!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
- Nutrition per serving:
- Saturated Fat6g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.