Me want cookiieee! Yes. Every now and then I do want a cookie. A healthy cookie. A cookie I can enjoy and not feel guilty about later.
Enter in cassava flour, a perfect grain-free and naturally gluten-free flour that goes head to head with traditional wheat flour and can be used in many recipes where wheat or all-purpose flour is required.
As I kid and young adult, I enjoyed eating cassava on many occasions. From boiled cassava to cassava in soups and stews and even cassava cake, I think I’ve tried it all.
Cassava flour is made from the whole cassava root and is a good source of fiber, folate, vitamin K, vitamin C, and vitamin A. Cassava flour is a “Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!”
At home, I have used cassava flour to make cakes, tortillas, crepes, brownies, bread, biscuits and cookies of course! I happen to prefer Otto’s Cassava Flour brand. “Otto’s Cassava Flour subs 1:1 in many of your favorite recipes, without tedious alterations.”
Here is what I recommended when purchasing this flour and other natural and organic food items online. First, sign up here to receive a $5 coupon for a purchase on Vitacost.com. I love Vitacost because they have excellent customer service and shipping is fast and free in most cases.
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natural parchment paper
2 glass mixing bowls
¾ cup ghee or coconut oil or grass-fed butter (soft)
2 cups Otto’s Cassava Flour
2 tsp tapioca flour
1 tsp baking powder
1 Tbsp vanilla extract
2 Tbsp maple syrup
1 and 1/4 cup of dark chocolate chips (use unsweetened or sweetened with stevia if you like)
¾ cup coconut sugar (Don’t use any if avoiding sweeteners or use 1/4 cup for less sweetness)
1/3 cup of coconut, cashew or almond milk
**optional** add just a sprinkle of cinnamon, cardamom, ginger, and nutmeg if tolerated. This will give the cookies an amazing flavor
Place ghee in a bowl and mix for a minute on low, add in coconut sugar and mix again until nice and fluffy and color has changed to brown.
Add in egg, vanilla extract, milk, and maple syrup and mix for another minute.
Mix all dry ingredients together in a separate bowl then add in one tablespoon at a time to the wet mixture and mix until all the dry ingredients are incorporated then add in chocolate chips and mix well. Cover batter with foil or a tight lid and place batter in the fridge for 20 to 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Place a little tapioca flour in your hands then scoop out 2 inch balls and gently roll the dough in your hand then flatten each ball gently until they are about 1/2 an inch in thickness. Place on a cookie sheet lined with parchment paper and bake for approximately 17 minutes. Baking time will vary depending on your oven. I use an electric oven and find that these cookies are perfect after 17 minutes.
Once they are ready to remove from the oven and let them cool for 5 to 10 minutes then chomp, chomp.