If you are interested in making gluten free cookies but haven’t found a flour substitute that you like, try teff. It is the world’s tiniest grain but with a lot to love about it (such as protein, calcium and fiber). I usually make nut free cookies, but teff goes so well with peanut butter I just couldn’t resist. They came out perfectly dense but cakey and the chocolate and peanut butter made them a huge hit with my kids.
1/2 cup whole teff
1/2 cup whole grain brown rice flour
1/2 cup large oats
1/2 cup warm water
1 Tablespoon molasses
1/2 cup sugar
2 Tablespoons peanut butter
1/4 cup chocolate chips
Mix the grains and then pour on the warm water (it helps to cook the teff). After about 5 minutes add the other ingredients and place on a cookie sheet.
Bake 350 F for 18 minutes
Let cool 10 minutes (this allows the teff to cook through–if you eat them directly out of the oven as I am prone to do, the teff might still be a bit grainy).