Malty teff flour adds big flavor to these chunky chocolate chip teff cookies. Made with one bowl in just 30 minutes! Gluten-free and can easily be made dairy-free.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total: 30 minutesminutes
Servings: 15(2.5-inch) cookies
Ingredients
Wet Ingredients
8tablespoons(113 g) unsalted butter, melted
¼cupplus 2 tablespoons (80 g) packed light brown sugar*
¼cup(50 g) organic granulated cane sugar*
1large egg (2 ounces out of the shell)
1teaspoonvanilla extract
Dry Ingredients
¾cup(100 g) teff flour (preferably Bob’s Red Mill brand)
¼cup(27 g) tapioca flour
¼teaspoonbaking soda
¾teaspoonfine sea salt
1cup(100 g) GF old-fashioned rolled oats
6ounces(170 g) coarsely chopped bittersweet chocolate or chocolate chips (60-70%)
¾cup(90 g) walnuts, toasted, cooled, and coarsely chopped or broken
flaky salt for sprinkling (optional)
Instructions
Position a rack in the upper third of the oven and preheat to 350ºF. Line two rimless cookie sheets with parchment paper.
Make the Cookie Dough
Place the white and brown sugars in a large bowl. Stir in the melted butter and let cool to warm.
Whisk in the egg and vanilla.
Place a mesh strainer over the bowl and sift in the teff and tapioca flours, baking soda, and salt.
Stir the dough vigorously to combine.
Stir in the oats, chocolate, and nuts until combined. (You don't have to worry about over-mixing the dough because there are no glutens to turn tough!)
Let the dough sit for a few minutes until thick enough to scoop, or chill briefly.
Bake the Cookies
Form the dough into balls that are about 3 tablespoons large (a #24 cookie scoop works well).
Place the dough balls on the prepared cookie sheets, spacing them 2-3 inches apart.
Top each dough ball with a pinch of flaky salt, if using.
Bake the cookies until the edges are set and starting to color but the centers are puffed and look underbaked, 10-12 minutes.
Remove the cookies from the oven and pull them, parchment and all, onto wire racks to cool. They will be delicate at first, but will continue to firm up as they cool.
Store the teff cookies at room temperature for up to 3 days.
Notes
*In place of both of the sugars you can substitute coconut sugar by weight (130 g / ~3/4 cup + 2 tablespoons coconut sugar)Adapted from Alternative Baker.Make-Ahead:
Cover the dough and let stand 1-2 hours at room temperature before baking.
Or scoop the dough into balls and chill airtight until ready to bake, up to 1 week. This will make thicker, chunkier, chewier cookies as shown here.
TBG Tip:For extra dense, chewy cookies, give the pan a few firm raps on the counter when you pull them from the oven. And be sure to have a glass of milk or unsweetened almond milk on hand.Nutritional values are based on one of fifteen cookies.