If you follow me on instagram, you know that I have a sweet tooth. I find it easy to curb it with just a piece of dark chocolate or believe it or not, just baking the sweet treats satisfies me! I don’t need to partake, I just bake and the yumminess coming from the oven is enough to curb that craving. Don’t get me wrong — I have to test taste and see if they’re even “pass-off-able” (my new word) to my family and maybe on occasion, I’ll eat a cookie with almond milk or coffee but I do see these as a treat and not something that I eat a lot of.
That being said, I see nothing wrong with an occasional treat, especially if you’re one to grab cookies from aisle 5 at the grocery store. I’m not here to judge anyone that does grab a treat from that grocery aisle or grabs brownies/cupcakes from the nearest bakery BUT if you could have the same fulfillment with a grain & gluten free treat, made without processed sugar and extra ingredients that absolutely don’t have to be there, then why not make ones that are a bit “healthier”, if you will? And to take it a step further, these are nut free for those that have nut allergies!
I made these chocolate chip cookies with my favorite new flour – Otto’s Naturals Cassava Flour! It’s made from cassava root, otherwise known as yuca and the flour is just that – 100% yuca and water….nothing else! The flour has been great for many things ….breading fish, chicken, tortilla’s, pizza crust and bread!
I am also playing around with a brownie recipe that I’ll post when I get it down! It can pretty much be substituted 1:1 for regular flour so even if you aren’t one to make up your own recipes, just sub it out with recipes you already have in your recipe box!
Well……go on — go check out the recipe and give these a try. If you need to order the flour, click here —–> Otto’s Natural’s Cassava Flour and while your there, you can read more about their product and why it’s my choice in flour these days.
Happy baking!
- 1/2 cup cassava flour
- 1/2 cup coconut sugar (date sugar works too)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup room temp (or melted but cooled) ghee or butter
- 1 tsp pure vanilla extract
- 1/4 cup Enjoy Life dark chocolate mini chips
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking soda, coconut sugar and salt.
- In a small bowl combine egg, room temp ghee or butter and vanilla....once combined, add to dry ingredients and mix in well.
- Add in chocolate chips and incorporate.
- On a parchment lined baking sheet, drop small rounds onto sheet. I use my mini scooper, otherwise it will be about a large tablespoon in size. They do not spread so lightly pat down a bit.
- Bake at 350 for 8-10 minutes. Cool on cooling rack.
- I make my cookies on the smaller side so portions are controlled 🙂
I just made these & something went wrong. The batter was quite runny & when baked the “cookies” flattened out & spread to be one giant cookie mess. I wonder if the quantities in the recipe are correct? Is it correct that you use just 1/2 cup of cassava flour? The flavor was fantastic! I would love to try this again.
Hi Keesha! Sorry about the delayed response! I’ve made these several times and never ran into that issue. The only thing I could think that may have allowed that to happen, is that the butter was too hot. Do you know if you added it in warm? If so, perhaps try with cooled melted butter or ghee. I will edit the recipe to note that so it doesn’t happen to fellow bakers. I have had several followers make and love so I’m not quite sure where yours went wrong. And again, I have made these more than a dozen times and not had that happen to me and the butter is all I could think of that would allow that to happen. If you make again, please keep me posted on your results 🙂
Maybe it should be softened butter? Mine ended up flattened too.
I don’t know how this comment was misplaced but I am sorry for responding so late! Yes, the butter should be room temp not softened by warming. As I mentioned before, I make this recipe a lot and haven’t run into that problem but yes, I do believe having too warm of butter will change the consistency a lot. Hope you give it another try 🙂