• 100g pitted medjool dates
• 1 cup + 1 tablespoon (170g) teff flour
• ½ cup + 2 tablespoons (75g) tapioca flour/starch
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 9 tablespoons unsalted butter, room temperature
• ½ cup (115g) packed light brown sugar
• ¼ cup + 2 tablespoon (90g) cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup dry roasted almonds, coarsely chopped
• 2 ounces bittersweet chocolate, chopped into ¼-inch chunks
• Flakey salt, for sprinkling

INSTRUCTIONS

1. Pour boiling water over the dates in a heat-proof bowl just to cover and soak for 5 minutes. Drain well and chop the dates.
2. In a medium bowl, whisk together the teff flour, tapioca flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugars until light and fluffy, 3-5 minutes.
4. Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.
5. Slowly add the dry ingredients, mixing until combined.
6. Add the chopped almonds, dates, and chocolate and mix until evenly distributed.
7. Drop large scoops (heaping tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches). Chill the dough on the baking sheet for 45 minutes (or freeze for 20 minutes).
8. Line a large baking sheet with parchment paper.
9. Bake for 14-15 minutes in the Baking Oven, until the edges are golden brown and the top is set, but still soft.
10. Remove from oven and bang the pan once to flatten the cookies a bit. Sprinkle with flakey salt. Let cool on the baking sheet for a 5 minutes before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.

Recipe and images by https://www.snixykitchen.com/2018/02/26/gluten-free-teff-chocolate-chip-date-cookies/