Nutty and satisfying, these teff oatmeal chocolate chip cookies from the Alternative Baker cookbook are packed with gluten-free oats and rich chocolate for a hearty, delicious treat.
There’s a special pleasure in finding a cookbook you can’t put down. As a child I carved out a reading nook behind an oversized chair and would settle in with blankets, pillows, and snacks, reading until dinner called me away. As an adult, uninterrupted reading time is far rarer, but when Alanna of The Bojon Gourmet sent me her new book, Alternative Baker, I recognized instantly that this was one I would devour in spare moments.
I’ve been carrying Alternative Baker everywhere—tucked into my tote for lunch breaks, leafing through it at the coffee shop, and keeping it beside my bed. The book and Alanna’s blog celebrate the range of alternative flours and starches, showing how gluten-free baking can create interesting textures and flavors beyond what all-purpose flour offers. These recipes aren’t just for those avoiding gluten; they are invitations to explore new ingredients.
I’ve long been partial to teff, a tiny, naturally gluten-free grain that brings a slightly nutty, cocoa-like note to baked goods. Paired with dark chocolate, oats, and toasted walnuts, teff contributes depth and warmth. The version of Alanna’s teff oatmeal cookies featured here is a riff on her recipe—substituting coconut sugar for brown sugar worked beautifully—and results in cookies that are chewy, nutty, and chocolatey.
Alternative Baker includes variations for many recipes; this cookie is one of those optional riffs. The combination of teff flour, oats, toasted nuts, and bittersweet chocolate is a chorus of complementary textures and flavors.
If you’ve hesitated about trying teff flour, note that a single bag goes a long way and can be used across many recipes. Tapioca flour, another ingredient in the recipe, is widely available at grocery and health food stores. Once you have these staples on hand, you’ll find they open up many new baking possibilities.
These cookies are best the day they’re made: crisp at the edges with moist, tender centers. If you prefer a slightly firmer dough for scooping, chill briefly or let it rest at room temperature until it firms up. Baked cookies keep well in an airtight container for up to three days, though they become a bit softer over time.
📖 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 (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 (about 1 ¼ cups, 168 g)
Instructions
- Position a rack in the upper third of the oven and preheat to 350°F (175°C). Line two rimless cookie sheets with parchment paper. Spread the walnuts on a small sheet pan and toast in the oven until golden and fragrant, about 8–10 minutes. Let cool completely, then chop roughly.
- Place the butter in a small saucepan over low heat to melt, swirling occasionally. In a large bowl, combine the sugars and pour in the melted butter. Let cool slightly for about 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 dry ingredients into the butter mixture. Stir vigorously until fully combined, then fold in the toasted nuts, oats, and chopped chocolate. If the dough is soft, let it stand at room temperature to firm up for at least 15 minutes or up to 2 hours, or chill for several days; bring back to room temperature before baking.
- Scoop dough into 1½-inch diameter balls (about 3 tablespoons each) and place on the prepared cookie sheets, spacing 2–3 inches apart. Bake one pan at a time on the upper rack until the edges are golden and set and the tops are pale golden but still soft, 10–15 minutes.
- Remove cookies from the oven and let them cool on the pans. They will be soft and fragile at first but will firm up as they cool. These cookies are best the day they’re made when edges are crisp and centers remain moist. Cooled cookies can be stored in an airtight container for up to 3 days.
Nutrition
Carbohydrates: 22 g |
Protein: 4 g |
Fat: 15 g
