Teff is an ancient, tiny grain that imparts warm, earthy, caramel notes to these chewy cookies. Teff Oatmeal Cookies with Whiskey Currants from Alternative Baker are quick to whip up and a dream to eat. This recipe is gluten-free.
New to teff?
So was I.
Now, I know what you might be thinking, but I’m not gluten-free. I get it and I was there too. Here’s the thing. These cookies are gluten-free, but for me, that’s not the point (although for many this IS the point!). The point is, these cookies are flavor and texture rich, complex (hello bourbon) and had me reaching for way more than I care to admit. They just happen to be made with gluten-free flour.
I’ll be making a double batch next time and freezing a stash for later.
I’ve been following Alanna’s blog for quite a while and am a big fan. When she announced a cookbook was coming, I was thrilled and couldn’t wait to get a copy of her work in my hands. Alternative Baker finally arrived after literally drooling over seeing what people were already making from it #Alternativebakerbook.
I was due to leave for a conference to Kansas City the day after it landed on my doorstep, so I took it with me, hauling it around with my carry-on and big bag of food (I got to take all my food, no one confiscated it).
Setting at the window seat with two passengers next to me, I took Alternative Baker out of my bag. My new friends whipped their heads around and proceeded to ooh and ahhh, leaning in to get a closer look, wanting more detail with every turn.
There was an instant drool-fest that helped us get through the turbulence from our intense focus (thank you Alanna!).
Each recipe is deliciously photographed by Alanna with inspiration at every turn. I had difficulty landing on just one recipe to share here, but the whiskey currents won me over. I’ve got my eye on her sweet potato bourbon cheesecake bites next!
There’s so much to love about Alternative Baker, including clearly written recipes, stories and headnotes, gorgeous photography for each recipe and variations in many recipes. But one feature I am particularly excited about is her carefully written profile of each type of alternative grain, flour and starch used in her recipes.
Most are new-to-me grains that will certainly add new adventures and flavors to my baking. Flours like teff, chestnut, mesquite, millet and amaranth; all new-to-me. But there are familiar ones too like oat, almond and hazelnut flours.
But it’s teff I have my eye on for now and am so excited to share this cookie recipe with y’all! My friend, Tessa at Salted Plains, made these cookies with chocolate chunks sans currants, if you’d prefer some chocolate with your teff. And Alanna has a fun trailer of her cookbook over at her Alternative Baker page!
If you’re new to teff, I hope you’ll give these a try.
Have you tried any new to you grains or flours lately? What have you discovered?
Teff Oatmeal Cookies with Whiskey Currants
- 1/2 C Currants 75g
- 2 Tbs Bourbon or GF Whiskey
- 3/4 C Walnuts rough chopped, 90g
- 1/4 C + 2 Tbs Packed Light Brown Sugar 80g
- 1/4 C Organic Cane Sugar 50g
- 8 Tbs Unsalted Butter melted and slightly cooled
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 3/4 C Teff Flour 100g
- 2 Tbs Corn Starch *see note
- 2 Tbs Arrowroot *see note
- 3/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1 tsp Fresh Grated Nutmeg
- 1 C GF Old-Fashioned Rolled Oats 90g
- Combine currants and bourbon and let set in a jar to marry flavors for at least three hours to up to several days. Or, if needed more quickly, bring bourbon to a simmer, turn off heat, add the currants, lid and set to steep for about an hour. Drain and set aside.
- Preheat oven to 350F (180C) and set oven rack in the upper third of the oven. Line two cookie sheets with parchment paper. Spread walnuts on a small sheet pan and toast for 8-10 minutes or until fragrant. Set aside.
- Place the sugars in a large bowl and stir in the melted butter. Whisk in the egg and vanilla. Place a sifter over the bowl and sift in the teff, corn starch, arrowroot (or tapioca) salt, baking soda and nutmeg. Stir vigorously to combine the ingredients. Stir in the oats, currants and walnuts. The dough can be chilled for several days at this point; bring back to room temperature before proceeding to the next step.
- Scoop the dough using a #20 large ice cream scoop (3 Tbs each) and place them on the prepared cookie sheets spacing them 2-3" (5-7.5 cm) apart. (see note for freezing tips). Bake for 15-17 minutes until cookies are golden and crisp around the edges. Cool on cookie sheet. They will firm up as they rest.
- Store in a covered container for up to four days.
*Disclosure: I received a complementary copy of Alternative Baker.