Teff Peanut Butter Cookies

Having never baked with teff before, I made these cookies strictly by the book, or, by the package, as it were. The Bob's Red Mill bag of whole grain teff flour featured this recipe for cookies, and, since dairy and gluten free J was itching for something sweet today, and since I am always itching for something sweet, I thought wed give em a try. I was skeptical to say the least. No egg and no sugar? Also, I expected a somewhat sour taste like the teff-infused injera bread I've had at Ethiopian restaurants. Well, the sourness is no doubt the yeast or starter for the injera, because teff by itself, while hearty and dense, is delicious. I almost added some chocolate chips to this-- for insurance purposes-- but J refused. I'm glad he did because they baked up yummily without it. Though I am tempted to experiment now... teff brownies, anyone? The one thing is that they are crumbly, so once one starts to handle a teff cookie, one better devour it quickly!

1 1/2 c teff flour
1/2 t sea salt
1/ c maple syrup
1/2/ c sunflower oil
1 t vanilla
1 c peanut butter

Preheat oven to 350. Set aside an ungreased cookie sheet. In a large bowl combine dry ingredients. Set aside. In a food processor blend syrup, oil , vanilla, and peanut butter. Add the wet ingredients tot he dry ingredients. Blend well. Shape dough into walnut sized balls. Place on cookie sheet and flatten gently with the tines of a fork. Bake about 15 minutes. Cool on wire rack. Yields 24 cookies.