My Chocolate Chunk Teff Oatmeal Cookies with Almonds and Cranberries are my favorite cookies I’ve made this year! A nutty, rich teff flour base is wrapped around chunks of chocolate, crunchy almonds and sweet cranberries. You’ll want to eat the whole batch, which is why I’ve also made this a small batch recipe. You’re welcome!
I have this theory. There are 2 types of cookbook owners: the ones who buy the cookbooks they truly will use and they cook from them, following recipes step for step OR the ones that buy gorgeous cookbooks because they love them and can’t stop staring at the pretty pictures, but they rarely cook from them.
Which owner are you?
I’m owner number 2. I fall deeply in love with a cookbook for its photo and narratives. I read them like a book. I lay in bed flipping every single page and reading the recipes. I love being inspired by cookbooks, but I hardly have the patience to cook straight from one of the recipes. I don’t know why.
Anyways. I have a massive cookbook collection. And I’m starting to gather a massive amount of guilt to go with it. For not using them. So I am slowly slooooooowwwwllllyyyy changing that.
When I bought Alternative Baker, I knew I had to bake from it. I made myself pick out a recipe and just dive right in. Every recipe was beautiful and looked incredibly delicious and unique. I zeroed in on some teff flour cookies. And I’m SO glad I did.
I’m most familiar with teff flour being used to make injera – the Ethiopian spongy bread you use instead of utensils while eating deliciously spiced lentils and saucy meats. Yum. But I’d never used it for cookies!
Let’s just say, after baking the ones from the book and being floored by how incredibly good they were, I baked 2 more batches, changing the add-ins each time. Chocolate chunks, all the way. Oh, and almonds…ok cranberries too! ALL the things! These teff oatmeal cookies are so ultimate!
So I’ve made for you (and can’t wait to make for all of my friends this Christmas) some Chocolate Chunk Teff Oatmeal Cookies with Almonds and Cranberries.
The teff oatmeal cookie recipe below is heavily inspired by the original recipe (which contains whisky currants) but there’s one big (or small) difference: it makes only 6 large cookies.
This was important to me. Because I could easily sit there and eat them all. No joke. So making the recipe smaller was my solution.
You could use a smaller cookie scoop (something 1.5Tbs or so) and get around 10 cookies, but I liked how the larger cookies included ALL of the add-ins in a good proportion. Seriously, look at the pools of chocolate! THIS is why you cut your own chocolate chunks, by the way.
Sweet cranberries, crunchy almonds, melty pools of chocolate…it’s all here. And the cookie itself has this rich, deep, buttery yet nutty flavor. It’s crisp on the outside and chewy in the middle. It’s divine. I’m not lying when I say it’s my favorite cookie I’ve made this year.
- 4 Tbs. unsalted butter, melted, cooled
- ¼ cup coconut sugar
- 1 large egg
- ½ tsp. vanilla extract
- ¼ cup + 2 Tbs. teff flour
- 2 Tbs. tapioca starch
- ¼ tsp. Kosher salt
- 1/8 tsp. baking soda
- ½ cup gluten free rolled oats
- ¼ cup dried cranberries (ones with very little sugar)
- ¼ cup chopped raw almonds
- ½ cup chopped semisweet chocolate, divided
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment.
- In a mixing bowl, whisk together the melted butter and the coconut sugar. Then, whisk in the egg and vanilla.
- Next, stir in your teff flour, tapioca starch, salt and baking soda. As the dough is starting to look mixed, add the oats, cranberries, almonds and ¼ cup of the chocolate. Let the dough rest for 10 minutes (it’ll firm and thicken).
- Scoop your dough out onto your parchment using a large cookie scoop or ¼ cup measuring cup, scantly scooped. You should end up with 6 large, well-spaced cookies. Divide the rest of the chocolate amongst the cookies, pressing it into the top of each one.
- Bake for 13 minutes on the top rack, or until the edges look slightly darker than the rest of the cookie and they appear done. Let the cookies rest on the baking sheet on a wire rack to cool, then transfer them straight to the wire rack.
- Eat, enjoy!
- Cookies can be kept on the counter for 2 days (I left mine hanging out so they wouldn’t soften but I’m sure you could put them in a container) or in a well-sealed container in the fridge.
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