I make - teff oatmeal cookies

Since becoming gluten-free, snacking has become less straightforward. Most shop bought products are out of bounds. And the Free From aisles only offer limited choices. I suppose I should use this opportunity to get my snacking habit under control but do I really want to? I feel that I have been restricted enough in food and I don't want food to take over my life. Another control issue, eh, you said. Well, let's just say I know the theory.

Teff oatmeal cookies

110 g butter spread (or 80g butter with 3 tbsp oil)
1/2 cup | 100 g brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup Teff flour (I used 3/4 cup | 100 g Teff + 1/4 cup | 27 g tapioca)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups porridge oats
1 cup raisins, soaked and drained (or other dried fruits, even chocolate chips)
3 tablespoons nuts/seeds (optional)

Method

1. Adjust oven rack to middle position and heat oven to 180C. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.

2. Melt butter in 20-cm pot over medium-high heat and turn the heat of when 80% of butter has melted. Add granulated sugar to the melted butter and whisk until combined. Stir in egg, vanilla and orange extract. Whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed. The dough is malleable with 1 1/4 cup of oats. You can increase the oats to 2 cups and the mixture will be stiffer.

4. Divide dough into 20 portions, each about ping-pong ball size. Arrange dough balls 2-cm apart on prepared sheets. The cookies do not spread much. Using your damp hand, press each ball into 0.8cm disk. You can rest the dough for 1-2 hours or bake straight away.

5. Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.