Peanut Butter Teff Cookies

I'm always on a mission to make food that tastes amazing, but is good for you. Especially something that will satisfy my snacking urges that hit around 3pm or after dinner. With as much running as I do, I want to make sure everything I'm putting in my mouth can fuel me. (Eat Better = Run Better)

teff cookies

Enter these Peanut Butter Teff Cookies. Teff is the main source of carbs for Ethiopian's elite runners who eat it in the form of injera or in a porridge. Eating teff is probably going to be the only thing I have in common with Ethiopian runners lol. 

What is teff?

teff flour

Some of the big draws to teff for me was the fact that it was gluten free and also was a good source of iron. (But I mean, read that list again, there's a bunch of good reasons to eat it.) I take a iron supplement every day (or at least try to) but I always try to include iron rich foods into my diet.

I found Teff Flour at my local Key Foods, but you can find it at Whole Foods or on Amazon. I like Bob's Red Mill brand.



  • 1.5 cups teff flour 
  • 1 cup peanut butter (or almond or cashew)
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 t salt
  • 1 t vanilla extract
  • 1 t pumpkin spice (or cinnamon)

Preheat the oven to 350 degrees. Mix the peanut butter, coconut oil, maple syrup, salt, vanilla extract and pumpkin spice together. Add in the teff flour. Depending on the consistency of the dough let it sit and firm up a little bit. Place small balls of the dough on a parchment lined cookie tray. Gently press down on the balls with a fork to flatten. Bake for 15 minutes. When done baking let them cool for 15 minutes.

These cookies seriously are the jam. Perfect for an afternoon dinner snack, or to munch before a run.

Let me know if you guys try this recipe out!