Step 1

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

Step 2

In a medium bowl, whisk together the oats, teff flour, tapioca flour, baking soda, baking powder, and salt. Set aside.

Step 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.

Step 4

Add the egg and vanilla extract, mixing until just combined, scraping down the sides as needed.

Step 5

Slowly add the dry ingredients, mixing until combined.

Step 6

Add the chopped chocolate and mix until evenly distributed. Note: for gooey puddles of chocolate on top, reserve some of the chopped chocolate and press it on top of the balls of cookie dough before baking.

Step 7

Drop heaping tablespoons tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches).

Step 8

Bake for 12-14 minutes, until the edges are golden brown and the top is set, but still soft. When lightly tapped the edges should not stick or squish, but the center of the cookies will look under-baked and very soft/delicate.

Step 9

Remove from oven, and, if desired, sprinkle with flaky 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.