Gluten Free Chocolate Chip Cookies with Oat Buckwheat Teff or Mesquite Flour

Ingredients

• 3/4 cup raw pecan or walnut halves
• 8 tablespoons (113 grams) unsalted butter
• 1/2 vanilla bean, split lengthwise and scraped
• 1/2 cup (110 grams) packed light brown sugar (I prefer organic)
• 1/4 cup (50 grams) granulated cane sugar (I prefer organic)
• 3/4 cup plus 3 tablespoons (100 grams) gluten-free oat flour
• 1/4 cup plus 2 tablespoons (45 grams) tapioca flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 large egg
• 6 ounces (170 grams) bittersweet chocolate (60 to 75% cacao mass), coarsely chopped (11⁄4 cups)
• Flaky salt such as Maldon for the tops

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