Peanut Butter and Chocolate Chip Teff Cookies (Dairy and Gluten and Free)

Once and awhile I think crave a peanut nut butter cookie.  I typically don't like to use peanut butter because of the whole mold factor so I do believe sunflower seed butter would substitute quite well here as it usually does making this cookie then a safe for school treat.  Anyway, the combination of the flour, nuts and chocolate was quite a hit in this house.  The teff flour gives these cookies a dark color while adding lots of protein and fiber.
Ingredients

• 1/2 cup natural unsweetened peanut butter or sunflower seed butter may work
• 2 tablespoons coconut oil
• 1/3 cup coconut or palm sugar
• 1 teaspoon gluten free vanilla
• 1 egg
• 1 cup + 1 tablespoon teff flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 cup dairy free chocolate chips*

Directions

1. Preheat oven to 350 F.
2. In a small pot on very low heat add peanut butter, coconut oil, vanilla and palm sugar.  Simply melt ingredients together ensuring they don't get hot.
3. Add the egg to the oil mixture stirring to combine (again make sure this isn't hot so that the egg does not cook)
4. In a mixing bowl combine teff flour, psyllium husk, sea salt and baking powder.
5. Add oil mixture to the dry ingredients and mix to combine ingredients.
6. Pour in chocolate chip and mix again.
7. Roll dough into balls and place on cookie sheet and simply flatten balls out with your hand or a bottom of a mug.
8. Bake for 8-10 minutes at 350 F.
9. Cool on a wire rack.

*Food for Life of President's Chocolate Chips are dairy free