Coming ‘atcha with another delightful recipe from Run Fast Eat Slow. If you know me well you know I have quite the sweet tooth. I can demolish anything that’s chocolate and peanut butter. (Reese’s you’ve been warned). So when I looked through the sweet section of the book I knew I wanted to give these a try. Plus everyone had been raving about them – so no brainer.
They don’t have eggs (which I also appreciate) so the batter is up for grabs too! They recommend in the book to let it refridgerate overnight but I’ve put them in the oven after whipping up the batter and they taste great. So if you’re impatient (like me) and don’t want to wait no problem! Look below for the full recipe and instructions. 🙂
- 3/4 cup teff flour
- 1/2 cup almond flour
- 1/3 cup semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- Mix together all dry ingredients (teff flour thru sea salt).
- Add wet ingredients – stir until just combined.
- Preheat oven to 350, line with parchment paper.
- Drop spoonfuls of batter on baking sheet, about an inch a part.
- Bake until bottoms are lightly browned, 12 mins.
- Let cookies cool completely before removing or eating (they need to harden).