Recipe Vortex

1/2 cup + 11/2 tbsp (88g) teff flour

1/4 cup (30g) tapioca starch

41/2 tbsp (63g) cane sugar

41/2 tbsp (64g) dark brown sugar (I use organic dark brown sugar which has a higher molasses content)

2 tbsp (14g) flaxseed meal

1/2 tsp baking soda

1/2 tsp kosher salt

41/2 tbsp olive oil or canola oil

21/2 tbsp water

1 tsp vanilla extract

3oz chopped bittersweet chocolate or semi-sweet chocolate chips

1/3 cup chopped dry roasted almonds

Optional: Flaky salt

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk together teff flour, tapioca starch, sugar, dark brown sugar, flaxseed meal, salt, and baking soda.

In a glass measuring cup, whisk together olive oil, water, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Add chocolate chips and chopped nuts and mix until evenly distributed.

Divide the dough into 12 pieces and/or drop heaping tablespoons of dough onto the parchment paper, 2-3 inches apart.

Bake for 10-11 minutes until the edges are slightly firm to the touch. The center of the cookie should look a bit under-baked. Remove from the oven and let cool on the baking sheet for 10 minutes. While cooling, sprinkle with flaky salt, if desired. Serve warm or transfer to a wire rack to cool completely.