Cassava Chocolate Chip Cookies {Grain-Free, Nut-Free)
Chew chocolate chip cookies made with cassava flour to yield a more nutritious treat. Buttery flavor is surrounded by bites of chocolate. Grain-free and 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.
Notes
*My cookies did not spread while baking, so they came out of the oven more round in shape. Right after I took them out of the oven, I used a fork to gently flatten to create more of a cookie shape. This worked well!