Malty teff and hearty oats add toothsome texture and flavor to these chunky chocolate chip cookies. Layer the ingredients in a jar for a pretty gift.
Here's a recipe that just barely made it into Alternative Baker – the variation listed under the Teff Oatmeal Cookies with Whiskey Currants. Jay's favorite ever cookies are oatmeal chocolate chip with walnuts, and I couldn't not include a recipe for them (especially given the 1 million dishes he did during the making of the book). But time was running out. (Er, technically, it had run out long ago, to the chagrin of my editor who kept getting emails from me begging to add more recipes into an already-too-long-manuscript.)
Luckily, the cookies won.
Drop cookies can be persnickety beasts, objecting to slight changes in temperature/moisture/Mercury in retrograde/bad vibes, either spreading into flat pancakes or staying in tight little lumps upon hitting the heat of the oven. This humble recipe was the one that took the most tries to get right. I tested batch after batch, making tiny adjustments, until I was finally satisfied. The originals are laced with a whiff of fresh nutmeg and studded with plump, boozy currants, all bound up in an earthy base of teff flour, oats, brown sugar, and lots and lots of butter. With each failed batch, I'd console myself with a warmly spiced (albeit overly flat/thick/sweet/salty) cookie and start over again.
When the manuscript was handed in (and I caught up on sleep enough for my synapses to start firing again), I suddenly realized my glaring omission. It was too late to develop and shoot an entirely new recipe, so, on a whim, I swapped out the nutmeg and currants for a mess of chopped bittersweet chocolate, in the hopes that I could sneak in just one more variation, but sure that the slight change of ingredients would wreck havoc on this most finicky of recipes.
To my surprise and delight, the recipe was far sturdier than expected. The cookies baked up beautifully, spreading into thick, chewy, chunky cookies laced with the earthy tastes of teff, oat, molasses, dark chocolate, and toasted nuts. Tessa made them with coconut sugar, and Traci shared the originals with step-by-step photos. This is probably the recipe from the book I make most often when I'm craving something quick and sweet late at night or on a rainy day. Clearly Jay isn't the only cookie monster in the house.
When Sarah and I were brainstorming ideas for our DIY demo at our new (ginormous) Anthropologie later this week, I thought these cookies could make a good cookie mix gift in a jar. The recipe would need slight alterations – instead of adding the hot melted butter to the sugar, then stirring in the egg, then the flours, the egg and butter would have to be added directly to the dry ingredients. I expected disastrous results, but again met with cookie success. Sarah's sharing her recipe today, too. It's equally loaded with chocolate, alternative flours, and nuts and is TO DIE FOR. Get her recipe over here.
If you're new to teff, this recipe is a perfect introduction. The tiny grain is most commonly used in Ethiopian injera, but the flour has a nutty flavor that reminds me of malted chocolate milk, and it pairs beautifully with other similar flavors. Here, brown sugar, chocolate and oats all work together to show off its exceptional flavor.
More Cookie Recipes:
- Gluten-Free Chocolate Ginger Cookies {dairy-free & vegan options}
- Salty Double Rye Chocolate Chip Cookies
- Chocolate Chip Almond Butter Cookies with Buckwheat, Maple, and Oats {Vegan and Gluten-Free}
- Almond Pulp Chocolate Chip Cookies
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, or subscribe to receive new posts via email. And if you make this teff chocolate cookie recipe, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Oatmeal Teff Chocolate Chip Cookies & Cookie Mix Gift in a Jar
Print Recipe Pin RecipeIngredients
For the cookie mix
- 3/4 cup (100 g) teff flour (preferably Bob’s Red Mill brand)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup (27 g) tapioca flour/starch
- 1/4 cup plus 2 tablespoons (80 g) packed light brown sugar
- 1/4 cup (50 g) organic granulated cane sugar
- 1 cup (90 g) GF old-fashioned rolled oats
- 6 ounces (170 g) coarsely chopped bittersweet chocolate (60-70%)
- 3/4 cup (90 g) walnuts, toasted, cooled, coarsely chopped or broken
- Need: 1 wide-mouth 1-quart or 1-liter canning jar
Add-ins
- 8 tbsp (113 g) unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- flaky salt for sprinkling (optional)
Instructions
For the cookie mix
- In a small bowl, sift together the teff flour, salt, and baking soda. Pour into the jar to form the bottom layer, rapping the jar on the counter a few times to flatten the flour into an even layer. Spoon the tapioca flour gently over the teff flour to create the second layer, rapping the jar on the counter again. Spoon in the brown sugar, packing it down gently to form a flat layer. Repeat with the granulated sugar, oats, chocolate, and nuts.
- Seal and attach the following directions to the jar.
Printed directions for tag:
- Pour contents of jar into large bowl, breaking up any clumps. Stir in 8 tablespoons melted, cooled unsalted butter, 1 large egg, and 1 teaspoon vanilla. Scoop 2-3 tablespoon balls onto 2 lined baking sheets, sprinkle with flaky salt, and bake at 350ºF until edges are set and tops are soft and puffed, 10-15 minutes.
Notes
Nutrition
Tori//Gringalicious says
These little sweeties are so delicious looking!!! I could probably eat them all!
Ruby says
Eeee I just got some teff flour in a recent "hippie foods" care package from my mom and have been wondering what to do with it besides breakfast porridge! Can't wait to give these a try. And such a lovely gift idea xx
Beata Macklin says
Did you ever consider visiting Canada? How about Anthropology in Toronto?
I love your book. I am making one recipe after another and everything is delicious. Thank you
Christine says
We are major oatmeal chocolate chip cookie fans in my house, so I'm dying to make this asap! I may even need to stay up a little late tonight and bake cookies... Best of luck to you and Sarah at the Anthro event, that sounds like it will be so adorable and so fun!!
Roxie says
Okay... buying teff flour asap. The link to Sarah’s cookies isn’t workin’. And I need to buy your book.
Roxie says
Okay...I need to by teff flour asap. The link to Sarah’s cookies isn’t workin’? And I need to buy your book.
Lily says
Can cornstarch be substituted for the tapioca starch? I'm sure tapioca is better, but in a pinch will cornstarch compromise the end result? Thanks.
Anisa says
What a sweet idea - love it! Going to do this at xmas - thanks for the post Alanna xx
Amy @ Thoroughly Nourished Life says
There is no such thing as too many chocolate chip cookie recipes :) I love this hearty, tasty-flour version! And all those chocolate chunks ~swoon~.
I can't wait to try these, and to give jars of mix to my gf friends for Christmas! Good luck with the Anthro demo!
Lawre O'Leary says
I love the book, got my copy and have been sharing it with everyone. I made the Banana Pecan Scones and the Pumpkin Cranberry Bread for an event this past weekend. Both were a hit and GONE in short order. Many people asked about the book. Congratulations on a job well (and beautifully) done. Thank you again and again.. Lawre
Alanna says
Aw, thank you for the sweet words Lawre! I so appreciate your recipe testing help with the book. Thank *you* again and again! <3
Conni says
Alanna, it was such a pleasure to meet you tonight. You are such a kind and gentle person. I love your cookbook! Every recipe I have made has been great (not just great for gluten-free, but great). This is a cookbook for all not just those who are gluten free. Great work. Thank you!
Alanna says
Hi Conni! Meeting you completely made my week. Thanks so much for coming out and for the sweet words. Hope to see you again soon! <3
Angela - Patisserie Makes Perfect says
These look great Alanna - I have been looking for a recipe with teff. I heard all about it on a food programme on radio 4 and it sounded really interesting.
Now I just have to find some online to buy!
Didina Gnagnide Angorinie says
Hi Alanna, I love these kinds of cookies (not too sweet and rich). I made your buckwheat gingersnap cats from your book (I have a cat cutter from a Halloween set) to give to my professor (who is not coeliac). They were good and chewy thanks to the mochi flour, actually I wish I had kept some for myself :D . I also made them vegan because I didn't have butter or eggs: I used 150 gr delicate olive oil and a 'flax egg'. They came out fine, I think the olive oil added something (of course butter is fine too...).
I wish mochi flour was certified gluten free in Italy, it's sad that of all people my coeliac friend can't enjoy them safely. Do you know if you can grind sweet rice in a coffee blender? It would help a lot.
Kelli says
I have not made these yet, but they look wonderful! Do you have a link to print the jar tags?
Alanna says
Aw thank you! Actually Sarah from Snixy Kitchen made those cute tags. I usually just handwrite them because I'm not as crafty, haha!
Natasha @ Salt & Lavender says
These look so tasty... your photos are just mouthwatering!
Alanna says
Aw, thank you!
SallyBR says
Hello there! Just bought your book (yesterday, in fact) and subscribed to your blog (a few minutes ago)...
I was browsing through your beautiful cookbook and saw these absolutely gorgeous cheesecakes made in Weck jars, however, I searched everywhere for them, and cannot find the ones with the dimensions you recommended. Yours are 6 ounces with a diameter larger than 3 inches, I can only find slightly smaller ones, 5.6 inches in capacity. Do you have a source for those jars, by any chance?
thank you so much!
(by the way, I decided to order your book not only for the recipes, but for the very classy reply you offered a person who complained about your use of dairy... oh, my)
Alanna says
Aw, that means so much to me - thank you! I had to take a few days and deep breaths before writing that response, haha. I believe those are the same jars! I must have just rounded up in my measurements to standardize for those who don't have access to Weck. Sorry for the confusion! Please let me know how it goes. :)
SallyBR says
I can imagine how you felt. Don't let that review bother you, in fact I found your book spectacular - I have no issues with any type of food, but love to expand my horizons. I am now set on the mesquite flour - wow!
thanks for clarifying the size of those jars - I guess I can help the economy and place an order... ;-)
Nuna says
This are excellent cookies. Thank you for the wonderful recipe.
m says
what can be substituted for tapioca flour? really want to make them, but don't have access to tapioca.
Jodi says
I made these after seeing this article. They are absolutely fabulous. They taste better than store bought and are way healthier than conventional homemade. I've made them a few times now, also with slight modifications to the recipe. You really can modify this pretty easily and still have them taste great. For example, instead of tapioca starch I used ground flax seed. So glad this recipe is out there!
Alanna says
I'm so glad you like these cookies and that you've had good success modifying the recipe! Thanks so much for the note!
Jessica says
I'm late to the party here. I just made these, and they're fantastic!
I did have to use a substitution for the tapioca flour though, as I couldn't find any anywhere around here. I used the Pillsbury Best Gluten Free All Purpose Flour Blend. In doing this though, I had to add an extra egg to the mixture. I'll have to either order the tapioca flour or keep an eye out when I'm out and about to see if I can find any so I can make the recipe more true.
Alene says
I made these last week and wasn't sure I liked them initially. It might have been the flavor of the teff flour that bothered me. However, they got better and better as the days progressed! It's a full week later, and they are delicious! I have trouble eating in the morning, and these are now my go-to breakfast with a little yougurt on the side, so I don't feel so guilty about having cookies for breakfast! I followed the instructions from your gorgeous and tempting cookbook, from which I want to bake everything! Thank you!!
Alanna says
Thanks for the note Alene! That's so interesting. Is there any chance your teff flour was old and tasted off? It's usually a pretty mild flour so I'm surprised to hear your feedback! On the other hand, it's definitely a more flavorful flour than what we're used to (compared with all-purpose) so I could see how it might take some getting used to. I'll be interested to hear if you try it in other recipes! Please let me know what else you try from the book. In any case, I'm so glad you're enjoying them! I'm a fan of cookies for breakfast too. And I also like how chocolate chip cookies mature after a few days when their flavors meld. You might like my Chewy GF Chocolate Chip Cookies if you're looking for something a bit more classic. :)
Vespa Woolf says
I just made these tonight and even my picky husband (he didn’t want “healthy” cookies) loves them! They’re like a cookie you’d buy in a gourmet bakery. Thank you for sharing your delicious recipes.
Alanna says
Ha! I'm so glad they were a hit. Thanks for trying my recipe and for the sweet note!
Nicole says
These were so lovely! I love them as a gift, but I just made them for my gluten free roomie - I appreciated that it was a simple recipe without a long list of esoteric ingredients. I did add a little touch of cinnamon, and mine came out very slightly flatter, but they were so soft and delightful! Thank you so much!
Alanna says
I'm so glad you liked them! Thanks a bunch for the note and rating. :)
Cyril Marinos says
Honestly my favorite cookies
Alanna says
Awwww that makes me so happy to hear!
Claire says
I've been making a version these for the last week, Alanna, and of course of they are delicious.
I made them first because my friend was preparing to evacuate (again) from the North Bay fires. When that happens, cookies seem like a good balm. She loved them and ate them happily, of course.
We made them 3 more times because everyone here loved them too. Even the little one who usually likes the gluten-ful cookies more. Shhh. I didn't tell her.
The process is so easy. That may have been my favorite part.
Genius. Once again. Of course.
Alanna says
Aw I'm so honored that you're enjoying my recipe Claire! What a sweet friend you are, I'm so glad they were a comfort during this difficult time. And liked by the unwitting child hehe. Your secret's safe with me. ;)
Nadia says
Very dry and didn't hold together.
Alanna says
I'm so sorry to hear that! I tested these many times myself and also had them made by recipe testers for my book. Can I ask what brand of teff flour you used? I've noticed that brands vary in grinds sometimes. A coarser grind might make these crumbly. Did you change anything else about the recipe?
Ann says
I am making the lazy version of this recipe which is "bars" instead of cookies. It is my COVID-19 version of baking because it is visiting me. I would be a terrible host to this guest if I didn't at least make bars or cookies:-). They look amazing! Thank you for going through all the trial and error of baking so those of us with sensitive tummies can have dessert too!
Alanna Taylor-Tobin says
Baking these cookies in bar form is brilliant! Sorry you're host to a not very pleasant guest right now - I hope you feel better really soon!
KJ says
About six months ago I was diagnosed with a gluten cross-reacting antibody to Rice, Sorghum, and buckwheat. I have needed to avoid wheat for at least 10 years so having to avoid rice flour truly bummed me out. I was despondent. But lately, I have gotten back into GF baking and trying out different rice-free blends. Bread baking is coming along, but I wanted a cookie that I could eat. I ran across this recipe and tweaked it to omit the sugar and use maple syrup instead. This is wonderful!! Thank you for making a recipe that doesn't use rice flour in baking!
Alanna Taylor-Tobin says
Hi KJ, I'm really sorry to hear about your diagnosis, it does not sound like fun to have to avoid all those grains.
But I'm so glad these cookies worked out with those tweaks! I'd love to know what quantities you used? And I'd love to see the bread recipe you're using if you have a link to share!
You might like some of my paleo grain-free recipes which don't use any grain flours too!
KJ says
For the cookies, these are my substitutions:
Mine are dairy free, so used Earth Balance Vegan Soy free butter in place of real butter. I omitted all refined/dark sugar and replaced it with 1/3 cup maple syrup. I can't do eggs either and used 3 Tbsp of liquid Just Egg (an egg replacement made from Mung Bean). In place of bittersweet chocolate, I used Enjoy Life Dairy free Chocolate chips. Everything else was the same as you had listed in the recipe. It came out really well. I am very pleased.
As far as the bread, I posted the recipe in the Facebook Group GF Bread Home Bakers. I posted the bread recipe on Dec 31, 2022. https://www.facebook.com/groups/354638545553904/search/?q=karen%20fong
And thank you for the reference to your paleo recipes. Unfortunately I can't do any nuts or eggs, which makes everything just really hard. I will say I saw a few recipes that I might be able to tolerate, but they have a lot of eggs. Still... I might be able to get them to work. It is a challenge to get recipes to work once you go beyond two eggs. Thank you for your work! It is greatly appreciated.
Alanna Taylor-Tobin says
Oh gosh, those food sensitivities all sound really tough, I'm sorry you're having to manage all that. But I'm so glad these modifications all worked, that's fantastic!
So great that you can tolerate Just Egg. I've experimented with that in baking and in pancakes and found that it can work fairly well.
Can you eat seeds (like sesame / tahini?) I want to find more recipes that you can enjoy! :)