Whisk together the teff flour, sweet rice flour, tapioca starch, baking soda, cinnamon, and salt in a large mixing bowl.
In a separate bowl whisk together the butter and egg, until smooth. Add sugars, molasses, and vanilla. Whisk until combined. Pour into dry ingredients, and stir until no streaks remain. Fold in oats, cranberries, and poppy seeds. Cover, and freeze for a minimum of 30 minutes.
Preheat oven to 350 degrees F.
Scoop 1 1/2 ounce doughballs onto a parchment lined baking sheet. I bake 8 per pan, so that cookies have room to spread.
Bake for 13-14 minutes, until cookies are golden brown and have just a slight shimmer to the middle of each cookie. Let cool on pan for five minutes – this is important. Then transfer to cooling rack.
Notes
Dough can be frozen for 30 minutes, and then baked, or wrapped and stored up to two days in the refrigerator, then baked. *recipe adapted from The Alternative Baker.