Teff Oatmeal Cookies With Whiskey Currants 12.000

Deb Lindsey for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

These cookies bake up thick and chunky, with moist centers. The malty taste of the teff flour is a good match for the whiskey-kissed currants.

Make Ahead: The currants need to be soaked in whiskey for at least 3 hours and up to 1 week. These cookies are best the same day they are made, but they can be stored in an airtight container at room temperature for up to 3 days. After that, they soften slightly and become increasingly fragile.

12 - 15 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-15 cookies

  • 1/2 cup (75 grams) currants
  • 2 tablespoons bourbon or gluten-free whiskey, such as Queen Jennie
  • 1/4 cup plus 2 tablespoons (80 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated cane sugar
  • 8 tablespoons (1 stick; 113 grams) unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (100 grams) teff flour, such as Bob's Red Mill brand
  • 1/4 cup (27 grams) tapioca flour
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon lightly packed freshly grated nutmeg
  • 1 cup (90 grams) gluten-free old-fashioned rolled oats
  • 3/4 cup (90 grams) walnut halves, toasted (see NOTE)


Combine the currants and bourbon in a jar; cover and let sit for at least 3 hours and up to several days, shaking the jar occasionally.

Position a rack in the upper third of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Combine the light brown and cane sugars in a mixing bowl, then stir in the melted butter. Let it cool slightly, then whisk in the egg and vanilla extract.

Place a large fine-mesh strainer over the bowl and add the teff flour, tapioca flour, salt, baking soda and nutmeg. Sift this mixture into the butter mixture, then stir vigorously to combine thoroughly. Drain the currants of any excess bourbon (no need to squeeze them dry) and stir them into the dough along with the oats and nuts. The dough should be stiff; if it is soft, let it stand at room temperature to firm up, at least 15 minutes or up to 2 hours. The dough can be chilled for up to several days; bring it back to room temperature before proceeding to the next step.

Scoop the dough into balls 1 1/2 inches in diameter (about 3 1/2 tablespoons, or 2 scoops of a No. 40 disher) and place them on the baking sheets, spacing the balls 2 to 3 inches apart. Bake one sheet at a time (upper rack) for 12 to 15 minutes, until the edges of the cookies are golden and set and the tops have browned lightly but are still soft.

Let them cool completely on the sheet, where they will firm up.

VARIATION: To make Teff Oatmeal Chocolate Chip Cookies, omit the currants, bourbon and nutmeg. Fold in 6 ounces of coarsely chopped bittersweet chocolate (1 1/4 cups) along with the nuts.

NOTE: Toast the walnuts by spreading them in a single layer on a rimmed baking sheet; toast in a 350-degree oven for 8 to 10 minutes, until golden brown and fragrant. Cool, then coarsely chop.

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Recipe Source

Adapted from "Alternative Baker: Reinventing Dessert With Gluten-Free Grains and Flours," by Alanna Taylor-Tobin (Page Street Publishing, 2016).

Tested by Diana Maxwell.

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