Wonderfully nutty, chocked full of gluten-free oats and chocolate, these teff oatmeal chocolate chip cookies from Alternative Baker cookbook are hearty and delicious.
¼cup+ 2 tablespoons packed coconut sugar 80 g (or organic light brown sugar)
¼cuporganic granulated cane sugar50 g
1largeegg
½teaspoonvanilla
¾cupteff flour (I use Bob's Red Mill brand)100 g
¼cuptapioca flour27 g
¾teaspoonfine sea salt
¼teaspoonbaking soda
1cupgluten-free old-fashioned rolled oats90 g
6ouncescoarsely 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.