I am not a “baker” by nature — although I can appreciate the poetry in a well-composed sweet.
I prefer improvisation to repetition, prefer free-flying ingredients to carefully measured cups. I’m impatient and easily frustrated. My creative brain wants to move on to the next project and just be done with the one at hand. The process of testing baked things over and over drives me up the wall.
This does not allay my desire — no, NEED — for cookies.
When you need a cookie, there is nothing else on the planet that will do.
And sometimes (of all the cookies in the world) all that will do is an oatmeal raisin cookie loaded with cacao nibs, scented subtly with cardamom and cinnamon.
If you’re here, I’m assuming you get that.
This is when I turn to my stack of beloved cookbooks, scouring for recipes I can trust.
Whenever I bake, I focus on alternative whole grains, low glycemic sweeteners and real food ingredients. And I typically go dairy-free (although I use ghee or goat yogurt occasionally). So it’s hard for me to find recipes that fit all of my criteria and don’t require me to do some tweaking.
These teff cookies are adapted from a favorite recipe of mine by Alanna of The Bojon Gourmet. The original recipe (“Teff Oatmeal Cookies with Whiskey Currents”) appears in her book Alternative Baker. I’ve learned a lot about gluten free baking from Alanna over the years, both from her brilliant blog and her book, which holds a place of honor on the most-referenced-cookbooks shelf in my kitchen.
I took loads of liberties in putting together my dairy free version of these cookies — using coconut oil instead of butter, subbing out coconut sugar for cane sugar and subbing out chickpea flour for some of the teff flour. I also chose to make my version a little more basic, using raisins instead of boozy currants. And I chose to add crunchy cacao nibs instead of nuts.
The chocolatey bitterness of the nibs complements the buttery-sweetness of the teff oatmeal raisin cookies perfectly.
So now, perhaps, you’re wondering why teff?
Teff is very chocolatey, even malty. It’s fantastic in baked goods that land in the caramelized, chocolatey, nutty, boozy or warmly spiced arenas of flavor. It’s a natural pair for desserts like brownies and oatmeal cookies. I think it adds a subtle complexity to these cookies.
Teff is also very high in iron, protein, calcium, manganese and is just generally an awesome thing to include in your diet. And now you can eat it in cookie form!
And these cookies only require 1 bowl and they whip up in 25 minutes!
Since they’re made with wholesome (even healthy!) ingredients I can eat half a pan and not feel like I’m going to die! Actually, I feel more like I could go run a marathon!
I went to the gym like an hour after I ate five of these and had so much energy I was practically hopping from the elliptical to the… workout machine… thingies. Yeah, I don’t know the name of any of the machines in the gym. TRICEPS PRESSIE THINGY! BUTT TONER SQUEEZER MACHINE! BOOB TUNER UPPER!
Anywaaayyyyyyy hope you enjoy this recipe!
P.p.s. That “cannabis / opium den” candle is from a Virginia company called Na Nin and it has the most lovely, citrusy-sweet smell. Nothing illegal about that bad-boy.
P.p.p.s. That drink is something I’ve been calling “myco-milk” and it’s simply blended coconut butter, cashew butter, reishi mushroom powder, vanilla, honey and hot water / steeped tea of choice. It’s very soothing and really nice paired with these cookies.