“It’s my client’s favourite cookie recipe as it is absolutely delicious. Please, please be sure to let the dough rest in the freezer for at least 30 minutes before baking. This is so pivotal so you don’t get flat discs for cookies!”
3/4 cup Teff Flour (100g, preferably Bob’s Red Mill brand)
3/4 TSP Sea Salt
1/4 TSP Baking Soda
1/4 cup Tapioca Flour (27g)
1/4 cup Brown Sugar (packed light)
1/4 cup Cane Sugar
1 cup GF Rolled Oats
6 ozs Bittersweet Chocolate (60-70%, 170g coarsely chopped)
3/4 cup Walnuts
1/2 cup Unsalted Butter, melted and cooled
1 TSP vanilla extract
**optional: flaky salt for sprinkling**
1. In a small bowl, mix together the teff flour, tapioca, sugars, oats, chocolate, nuts, salt, and baking soda.
2. Stir in 8 tablespoons melted, cooled unsalted butter, 1 large egg, and 1 teaspoon vanilla. Scoop 2-3 tablespoon balls onto 2 lined baking sheets, sprinkle with flaky salt, and let sit in freezer for 30 minutes. It helps them hold shape while baking vs going flat. Then, bake right from frozen at 350ºF until edges are set and tops are soft and puffed, 10-15 minutes.
About Selena De Vries, RD
Selena De Vries is dedicated to helping individuals struggling with digestive issues find food freedom. Selena understands that celiac disease not only effects one’s physical health but also effects one’s emotional health. Using an integrative approach in the management of digestive health conditions, she provides support for those with celiac disease/gluten sensitivity and nutrition coaching for other digestive health conditions.
Selena’s services are available online to anyone in Canada. Living in the Okanagan or anywhere in British Columbia? View Selena’s services or book an appointment!