After incorporating the chocolate chips in these cassava cookies, I took a deep inhale and couldn’t help thinking to myself: I think this is the best chocolate chip cookie dough I have ever created. It took willpower not to eat a big bite before transferring the dough to the refrigerator to chill. I wanted so badly to taste test it, but as an adult, I consider myself smarter than I was when I was little, eating raw cookie dough (and hence raw eggs) straight out of the bowl with a spoon. I’m not saying I wouldn’t do that today, but with these I wanted to wait. Why do I think it is the best cookie dough I have ever created? Probably because it wasn’t until recently I would have used real butter in a recipe. I am so happy I have changed my tune. But let me back up…
When it comes to Healthifying baked goods, some recipes have room to be completely turned on their heads; the majority of ingredients can be upgraded to yield something nutritious, yet equally as delicious. Think grain-free flours to replace all-purpose, more blood sugar balancing sweeteners to sub in for sugar, plant-based purees to take out the oil, ground flax for eggs…you get the idea. Some recipes however deserve to have their integrity remained in tact; to have their tradition preserved. Chocolate chip cookies – I’m looking at you.
Some sources say butter has been around since 8000 B.C. I’m not sure when people started to bake with it, but it had to be a long time ago. I am happy to say it has made a comeback in my personal kitchen in recent years. While I do eat dessert every day, I have had a tendency to overeat healthier sweet treats for the sole reason I consider them healthier. But there can be a lack of presence and pleasure in this habit, and it can be easy to overdo desserts made with dates and nut butters. When you realize that a dessert is made with real butter and eggs, you are more likely to savor it in my opinion. So that is what I have done with these cookies. I have upgraded the flour and sugar (I will probably always do that) to make them grain-free and more blood sugar balancing. But you would never know they are better for you. In other words, you can gain some satisfaction in knowing you are eating something a bit more beneficial, and your tastebuds are kept in the dark. It’s like my mom always says: everything is better with butter. In this case, I have to agree.
When researching healthier cookie recipes, you will see so many that uses a lot of almond flour as the base. I should know – it was a staple ingredient in my cookbook. I love almond flour, and I still believe it should be an ingredient in your baking pantry, but I think it is overdone. Additionally, with the amount of almond allergies out there, I want to cater to an audience that can’t consume nuts. There are so many more paleo friendly flours beyond almond flour. This recipe uses cassava flour.
What is cassava flour?
Cassava is a root vegetable native to South America, and is a good source of fiber, magnesium, copper, vitamin C, and folate. One cup also has about 8 grams of protein. I love baking with cassava flour because while it is both free of gluten and grains, it has been texturally compared to white flour. As I mentioned above, the cookie dough itself was the closest thing to what I remember baking as a child. The cookies themselves have both a buttery and earthy taste.This makes sense to me since a root vegetable is grown in the ground. Then again my palate prefers this over when something is too sweet. I did cut down on the sugar to make them a bit more blood sugar balancing, but if you want your cookies to be sweeter, this recipe could probably handle and extra tablespoon or two of maple syrup.
Planning and prep
Both the butter and the egg must be brought to room temperature before baking. Why? When these two ingredients are incorporated cold, they don’t “play as well with others.” Simply take your stick of butter and an egg out of the refrigerate an hour before baking. Then the only other time you will have to wait is when these cookies completely cool. Cassava flour is more delicate than an all-purpose flour, so where you might have been able to eat a cookie right out of the oven growing up, these need to finish firming as the cool. Pick one up too soon and it is likely to crumble in your hands. An hour or so should do it.
I have enjoyed a cookie after dinner as a sweet treat, and I froze the rest. I love frozen chocolate chip cookies. The will also keep in your freezer for 6 months. Just some food for thought!
Cassava Chocolate Chip Cookies {Grain-Free, Nut-Free)
Equipment
- hand mixer or stand mixer
- Two baking sheets
Ingredients
- 1/2 cup grass-fed butter room temperature
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1 cup cassava flour
- 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Using an electric hand mixer or stand mixer on medium speed, beat together the grass-fed butter, maple syrup, coconut sugar and vanilla extract until smooth.
- Add the egg and beat on low speed until blended.
- In a separate bowl, combine the cassava flour, baking powder, baking soda, and sea salt. Slowly add the dry mixture to the wet ingredients, beating on low speed until smooth. Stir in chocolate chips, then chill the dough for 10 to 15 minutes in the refrigerator.
- Using a large spoon or a 1½ inch cookie scoop, scoop the dough onto the baking sheets at least 2 inches apart. You can use your fingers to slightly press them down or leave as is (*see note). Bake for 10 to 12 minutes until the edges start to turn golden brown and they become firmer to the touch. Allow the cookies to completely cool on the baking sheet before handling. Since cassava flour is more delicate, the cookies need to firm. Once cooled, transfer the cookies to the refrigerator. They are even better chilled and will keep in the refrigerator for 10 to 14 days.
