Ingredients

2c Teff Flour

1c Gluten Free Flour (we recommend Namaste)

1t sea salt

2t Baking Soda

2c Peanut Butter (or sub Sunbutter for nut free)

2t Vanilla

2T Molasses

1 1/4c Maple Syrup

1c Sprectrum Shortening

Instructions

Place dry ingredients (1st 4 ingredients) into large mixing bowl and set aside. Place all wet ingredients into a food processor and blend until creamy. Add to dry ingredients and mix well.
Using a small ice cream scooper, we use black #30 1 1/4 oz, scoop onto parchment lined cookie sheet, press thumbprint & fill with your favorite jam. Your can all roll dough and criss cross with a fork for a classic pb cookie.
Bake at 350 degrees for 10-12 minutes. Let cool about 5-10 minutes. Cookie will set and be ready to handle

Smokey Pumpkin Seeds

Arugula Pesto