I had the joy of living in Ethiopia and eating injera bread daily. Injera comes from the powerhouse grain teff, which is gluten-free and high in calcium, protein, and fiber. I was beyond excited to find that Bob’s Red Mill sells teff flour and began dreaming up all the teff treats I could make. ROO’s Teff Nuttzo Cookie reminds me of a shortbread cookie in consistency and has a delicious nutty taste highlighting Nuttzo’s seven different nuts and seeds. If you want to make Santa happy, consider leaving the Teff Nuttzo Cookie with the Cashew Christmas Milk under the tree. You may also want to make seconds for yourself since both treats are that good!
* Recipe adapted from Bob’s Red Mill
- 1 1/2 cups Teff Flour from Bob’s Red Mill
- 1 cup of Nuttzo
- 1/2 cup maple syrup
- 1/2 cup coconut oil, liquid form
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat the oven to 350°F and line a baking sheet with parchment.
- In a large bowl, combine the teff flour and salt.
- In a food processor, blend the Nuttzo, maple syrup, coconut oil, and vanilla extract.
- Add the liquid ingredients to the dry ingredients and stir until incorporated.
- Roll dough into walnut size balls and then place on the prepared baking sheet.
- Bake for 13-15 minutes and then cool completely on the baking sheet before serving.
- After cooling, serve the cookies with Cashew Christmas Milk and leave out for Santa!
* The cookies will be very fragile when they come out of the oven, in turn, let them cool completely before trying to eat them.