Gluten-free chocolate chip cookies, with oat, buckwheat, teff, or mesquite flour
Cookies
If you have a kitchen scale, use it to measure here, as alternative flours can vary in volume. Otherwise, use the dip and sweep method. Be sure to sift clumpy flours such as oat and mesquite. Pull the baked cookies from the oven when they still seem underdone; they will continue cooking from residual heat. For fresh-baked cookies on the fly, scoop the dough into balls and store, refrigerated in an airtight container, for up to 1 week. When ready to bake, place the dough balls on sheet pans, sprinkle with flaky salt, and bake. Cookies from dough that has chilled bake up extra thick and chewy (shown here); baking the freshly made dough results in thinner cookies with crispier edges. <a href="https://food52.com/blog/6076-how-to-brown-butter">See tips on how to brown butter</a href>. If you're forgoing the flaky salt topping, you can increase the salt in the dough to 3/4 teaspoon; just don't use iodized table salt: I find it has a harsh flavor.
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