Chewy Teff Flour Gluten-Free Chocolate Chip Cookies
yields: 24 cookies
Soft and chewy gluten-free teff chocolate chunk date cookies with chopped dates, melty chocolate chunks, roasted almonds, and a lightly crisp edge. Here for all your midnight chocolate chip cookie cravings.
Ingredients
- 100 g pitted medjool dates
- 1 cup + 3 tablespoons (170 g) teff flour
- ½ cup + 2 tablespoons (75 g) Bob's Red Mill tapioca flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 9 tablespoons unsalted butter, room temperature
- ½ cup (115 g) packed light brown sugar
- ¼ cup + 3 tablespoons (90 g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup dry roasted almonds, coarsely chopped
- 2 ounces bittersweet chocolate, chopped into ¼-inch chunks
- Flaky salt, for sprinkling
INSTRUCTIONS
- Pour boiling water over the dates in a heat-proof bowl just to cover and soak for 5 minutes. Drain well and chop the dates.
- In a medium bowl, whisk together the teff flour, tapioca flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 3-5 minutes.
- Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.
- Slowly add the dry ingredients, mixing until combined. Add the chopped almonds, dates, and chocolate and mix until evenly distributed.
- Drop large scoops (heaping tablespoons) of dough onto a parchment-lined lined baking sheet, about 3 inches apart (you might need to bake in batches). Chill the dough on the baking sheet for 45 minutes (or freeze for 20 minutes).
- Preheat the oven to 350°F.
- Bake for 14-15 minutes, until the edges are golden brown and the top is set, but still soft. Remove from oven and bang the pan once to flatten the cookies a bit. Sprinkle with flakey salt. Let cool on the baking sheet for a 5 minutes before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.
