Wonderfully nutty, and chocked full of gluten-free oats and chocolate, these teff oatmeal chocolate chip cookies from the Alternative Baker cookbook are hearty and delicious.
You know you've found a good book when you can't put it down. As a kid, I used to cozy into my self-made corner, a small space behind a big, plush easy chair in the corner of the living room.
With blankets, pillows, and snacks, I would read without interruption until it was time for dinner.
With adulthood changing my reading habits (and corners), it is much rarer these days that I have the opportunity to crack open a book of any kind. Rarer still—reading without interruption.
So when my friend Alanna of The Bojon Gourmet's new cookbook, Alternative Baker, landed on my doorstep a few weeks back, it was only upon seeing the cover that I knew I was hooked.
To say that Alternative Baker has been accompanying me all around town is probably an understatement. Tucked in my tote bag, it's been at my side for lunch break readings, at the coffee shop, grocery store, orchestra rehearsal, and on my nightstand.
While those uninterrupted reading days may be over, making use of those spare moments here and there can be so satisfying.
Alternative Baker, as well as Alanna's blog, utilizes an assortment of alternative flours and starches for everything from dessert for breakfast, to cookies, cakes, and tarts.
The beauty of gluten-free baking is the world of flavors and textures that it opens up past all-purpose flour—one that shouldn't be limited to those needing to omit gluten.
If you've been a reader here for a while, you may have noticed my affinity for naturally gluten-free teff. The tiny grain, a nutritional powerhouse, is slightly nutty with cocoa-like qualities.
Paired with chocolate or other more neutral flours, the flavors sing. In Alanna's recipe that I'm sharing today, the flavors of teff, oats, dark chocolate, and toasted walnuts are like a full-on chorus.
Alanna provides variations to many of the recipes in the book, and this one was an optional riff on her teff oatmeal cookies with whiskey currants (those will be happening soon).
Hearty, chewy, nutty, chocolatey, and downright satisfying, I promise you they won't last long.
A couple of things to note—the only deviation from the original recipe that I made was by swapping in coconut sugar for brown sugar. It worked wonderfully, so use what you have on hand.
If you are hesitant about buying teff flour, do know that one bag can last you quite some time (enough for several batches of cookies!). You can find it, as well as the tapioca flour called for in the recipe, at most grocery or health stores or online.
📖 Recipe
Teff Oatmeal Chocolate Chip Cookies
Ingredients
- ¾ cup walnuts 90 g
- 8 tablespoons unsalted butter 113 g
- ¼ cup + 2 tablespoons packed coconut sugar 80 g (or organic light brown sugar)
- ¼ cup organic granulated cane sugar 50 g
- 1 large egg
- ½ teaspoon vanilla
- ¾ cup teff flour (I use Bob's Red Mill brand) 100 g
- ¼ cup tapioca flour 27 g
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 cup gluten-free old-fashioned rolled oats 90 g
- 6 ounces coarsely chopped bittersweet chocolate (1 ¼ cups) 168 g
Instructions
- Position a rack in the upper third of the oven and preheat to 350 degrees Fahrenheit. Line 2 rimless cookie sheets with parchment paper. Spread the walnuts on a small sheet pan and toast in the oven until golden and fragrant, 8-10 minutes. Let cool completely, then chop roughly.
- Place the butter in a small saucepan and set over low heat to melt, swirling occasionally. Place the sugars in a large bowl and stir in th melted butter. Let cool slightly, 5 minutes, then whisk in the egg and vanilla. Place a strainer over the bowl and add the teff flour, tapioca flour, salt, and baking soda. Sift the flour mixture into the butter mixture, then stir vigorously to combine thoroughly. Stir in the nuts, oats, and chocolate. If the dough is soft, let it stand at room temperature to firm up, at least 15 minutes or up to 2 hours. The dough can also be chilled for up to several days; bring back to room temperature before proceeding to the next step.
- Scoop the dough into 1 ½-inch diameter balls (about 3 tablespoons; a size 24 or 30 spring-loaded ice cream scoop makes this easy) and place them on the prepared cookie sheets, spacing them 2-3 inches apart. Bake the cookies one pan at a time on the upper rack until the edges of the cookies are golden and set and the tops are pale golden but still soft., 10-15 minutes.
- Remove the cookies from the oven and let them cool on the pans. they will be very soft and fragile at first, but will firm up as they cool. These are best the day of making when the edges are crisp and the centers moist. Cooled cookies can be stored airtight for up to 3 days; they will soften slightly and become more fragile as they sit.
Nutrition
DanielLiaxy
займ 20000 - pret personnel 5000 euros, кредит 25000 - oformitkredit.ru.
Scottvak
Предлагаем полностью готовое решение/We offer cracked SMARTS32 ALL MODULES (CRACK - Dongle emulator/Custom license/Patch). Полная поддержка наших решений. Тестирование перед оплатой/Full support for our solutions. Testing before payment. Контакты/Contacts: nodongle24 /@/ gmail.com (remove spaces and /)
Dinkey 2 Dongle Emulator, Keylock Iii Dongle Emulator, Sentinel Superpro Dongle Emulator, ROCKEY4 Plus Dongle Emulator, ROCKEY 5 Dongle Emulator, Enky Sl Hid Dongle Emulator, Spark Keypro Dongle Emulator, Net-SparKey Dongle Emulator, Guardant Code Time Dongle Emulator, Sentinel Eve3 Dongle Emulator, Marx CrypToken Dongle Emulator, FLEXnet License Manager, Minilock Hid Dongle Emulator, Rockey 2 Dongle Emulator, кряк.
Michelle
These sound delicious! Have you ever made them by blending the oats into a flour? I have family members that aren't very fond of whole oats in their cookies. Thanks!
Tessa
Hi Michelle! I'm afraid blending the oats into a flour would change the consistency and outcome of the cookie itself. I would say if whole oats are out for your family, just omit them and add a bit more chopped chocolate/chocolate chips or nuts!
traci | VanillaAndBean
All I can say is that after making these cookies, I am In. Love. With. Teff. All thanks to you and Alanna!! I was surprised at how much I like that nutty flour! Now, I made the whiskey current version, but oh my, I've gotta give the chocolate a go! A symphonic cookie!! Beautifully written and photographed post, Tessa!!
Tessa
So happy to have you on team teff! :) Haha. It does have such a great nutty flavor. I haven't tried yet, but I am just betting that teff works wonders in bread. Now I need to find some currants for the whiskey version. Thank you so much, Traci!! xoxo
Emily | Gather & Dine
I think I bought a bag of teff flour totally intending to make one of your recipes, and sadly never got around to it. :( But now I'm so glad to have it on hand because I'm putting these cookies on my list! They look amazing and I need to get my hands on that book too. (And PS, please tell me how you blog, teach, and play in orchestra?! What in the world, girl?!)
Tessa
Yes, these cookies need to be on your list! It's like my two favorite types of cookies collided. I think you and the kids will love them!
Haha, you are so sweet - I never feel like there is enough time in the day. Just waiting for 3-day weekends to become a thing! <3 <3 <3
Alanna
Tessa! Thank you so much for the sweet words about the book! I put so much time into the writing, all the while thinking to myself, "No one's ever gonna read this crap!" So it means so much to me that you're doing so. This is one of my very favorite recipes from the book (I just made them to bring on a plane trip the other day) and yours look absolutely perfect. I will def be trying them with coconut sugar next time - genius! Thank you so much for the amazing post, dear friend! <3
Tessa
You're so welcome - it is one gorgeous book and I love every bit of it. I cannot wait to bake my way through it! <3 <3 <3
Shelly @ Vegetarian 'Ventures
I feel the same about the book! So funny that you've been carrying it around. I actually had to put it on my bookshelf because it was on my counter for weeks and everytime I'd open it, I'd get the urge to bake up something fierce. <3
Alanna
Awwww, that is so sweet Shelly! <3
Tessa
Haha, that is too funny. I know just what you mean! It is safe to say it has been my constant companion. :) xoxo
Sara @ Cake Over Steak
Your reading nook sounds like my dream life as a kid. I did essentially the same thing, but it was just in a normal arm chair in our living room. I can read a good book all day long (with snacks), but I only have the opportunity for that now when I'm at the beach. My elementary school used to have these "reading days" where we would all bring in snacks and blankets and pillows, etc., and just spread out all over the school and read all afternoon. IT WAS MY FAVORITE. But anyway, I've never baked with teff flour but these cookies sound AMAZING.
Tessa
That sounds like it was the best day at school ever!!! I definitely would have loved that. Same here, the only all day reads that happen now are if there is sand between my toes. ;) These cookies are so good - I let my husband have one and I kept the rest. Seemed reasonable. xoxo
Mary Ann | The Beach House Kitchen
I have yet to try teff Tessa. I'll need to check my market the next time I go. I also need to get this cookbook. I've seen a few recipes recently from the book and they all sound wonderful! Thanks for sharing this one. They look delicious!
Tessa
Oh my goodness, I want to make everything in the book. It's stunning. Teff adds such a great dimension/flavor - I hope you are able to find some! <3
Abby @ Heart of a Baker
I still have teff flour from your brownie recipe, so these are a must make! Also, whiskey currants?! I need to get Alanna's cookbook ASAP :)
Tessa
Yes you do! Seriously, whiskey currants. These are so delicious - and make a fine breakfast cookie too! ;) xoxo