Peanut Butter Shortbread Cookies

          All I wanted was to make a batch of cookies. Nice and simple, right? Well, maybe under normal circumstances, but I learned an important lesson this evening: Do not attempt to bake after a two-hour, incredibly disheartening chemistry exam.
          I came home exhausted from said exam, feeling riddled with the shame and frustration that comes from not having studied nearly as hard as I should and could have. But I had my heart set on baking tonight.
          As I've already said, this blog is, in part, my inspiration for getting my butt back in the kitchen. And this whole blog carnival thing, Slightly Indulgent Tuesdays, seemed like a great way to get into the swing of it. Even if, on this particular Tuesday, it meant breaking down when the first tray came out of the oven—scorched on the bottom and crumbling to dust on top—bursting into tears, and crying out, "I can't do anything right!" (I wish it wasn't true, but alas...)

The platter of charred, crumbly, burnt-tasting cookies that made me cry.

          You see, before going gluten-free, baking was like therapy for me. And since changing my diet to suit my sensitivities, I've struggled to embrace this former favorite pastime of mine. It just seemed so much simpler when I only had to use one inexpensive, glutinous flour (wheat) to make just about anything I wanted. Now, with the wheat a known culprit in my dietary difficulties, I've had to expand my grain-based horizons, and my baking budget. While I am slowly growing to appreciate the plethora of grains and flours to which my new gluten- and wheat-free ways are introducing me, I'm still not too keen on the expense of purchasing five different flours just to make one cookie.
          So how delighted do you think I was when I was perusing the gluten-free baking aisle the other day and saw a mere six-ingredient, single-flour recipe on the back of a bag of Bob's Red Mill Whole Grain Teff Flour? Yep, that's right—just teff flour, maple syrup, vanilla extract, vegetable oil, peanut butter, and a pinch of salt. Oh yeah, I was super excited. So, with the relatively small package of Teff in hand, I happily made my way to the checkout, along with a jar of creamy organic peanut butter. I smiled as I pictured myself stirring this one, single flour into a bowl with a mere five other, very simple items. Call me lazy, but that's my kind of baking.
          Of course, I can't take full credit, or even half credit; this recipe is directly adapted from the Bob's one. I just decided to use agave nectar in place of maple syrup, and I added a sprinkling of organic cane sugar over the top of each cookie. Plus, I changed the name to more accurately reflect the taste of the product, in my opinion.
          So, here you go: super simple, slightly indulgent...

Peanut Butter Shortbread Cookies

You will need:

1 1/2 cups Teff flour

1/2 cup agave nectar

1 cup creamy peanut butter (preferably organic, no sugar added)

1/2 cup canola (or other vegetable) oil

1 tsp. vanilla extract

pinch of sea salt

*Preheat oven to 350º 

*Blend the peanut butter, agave nectar, vegetable oil, and vanilla extract in a mixing bowl until smooth and creamy. 

*Stir in the Teff flour and pinch of salt. 

*Place teaspoon-sized balls of dough on an ungreased baking sheet. Use a fork to make the traditional peanut butter cookie markers.

*Sprinkle with organic cane sugar on top.

*Bake 8-10 minutes.

     Please be warned: In honor of the Slightly Indulgent theme, these treats are not very sweet. They are, however, delicious. I suggest enjoying with a hot cup of tea. 
    
     This post is linked to Slightly Indulgent Tuesdays.