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Teff is an ancient, tiny grain that imparts warm, earthy, caramel notes to these chewy cookies. Teff Oatmeal Cookies with Whiskey Currants are quick to whip up and a dream to eat. Gluten Free

Teff Oatmeal Cookies with Whiskey Currants

From Alternative Baker, a nutty, earthy and boozy cookie packed with complex flavors and texture. I recommend making a double batch! Adapted from Alternative Baker. Gluten-Free.
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 14 Cookies
Calories 205kcal
Author Traci York | Vanilla And Bean


  • 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.


*Alanna uses 1/4 C (27g) Tapioca Flour in this recipe, but I didn't have any, so I subbed with 2 Tbs Corn Starch and 2 Tbs Arrowroot.
These cookies freeze with ease. Simply place a pan of unbaked scooped cookies in the freezer to freeze, then transfer them to a Ziplock bag for longer freezer storage. To bake, thaw at room temperature for at least 2 hours, then bake as directed.
Adapted from Alternative Baker Cookbook.


Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 156mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg