If you know me, you know I will choose a chocolate chip cookie over any other dessert. Ice cream, cakes, pies - no, thanks, I'll take a chocolate chip cookie with milk, please. Extra points if the cookie has that sink-your-teeth-in texture that is moist but not undercooked, and has a little bit of crunch from the chips. The batch I made the night of the 4th of July came out perfectly, and by a stroke of luck, I actually measured the ingredients (normally I just throw in whatever I've got hanging around and hope for the best), so I thought I'd share.
But first, let's back up a bit. A few weeks ago I spotted cassava flour at my local Whole Foods. I've heard amazing things about it because it is grain-free, gluten-free, and non-gmo, and everyone I know in the Paleo world goes ga-ga over it, so I figured I'd give it a try. You can use it as a 1:1 replacement for whole wheat flour in countless recipes.
WTF is cassava, you ask? Well, I didn't actually know until approximately five seconds ago when I googled it and learned I was pronouncing it wrong (it's kuh-SAH-vah, not KAH-sah-vah like I was saying). Cassava comes from the yuca plant, a root vegetable. #themoreyouknow, my friends.
Anyway, here's what I did to make these cookies (yields 12):
- 1 cup cassava flour
- 1 egg
- 1/2c butter
- 1/2c dark chocolate chips
- 1/3c manuka honey (you could also use regular honey or maple syrup)
- 1/4c coconut sugar
- 1/2t baking powder
- dash of salt
Combine the wet ingredients together first, and then slowly add in the dry ingredients one by one. Use a spoon to put 12 dollops on a greased cookie sheet and put in an oven at 350 for 10 minutes.
I hope you guys enjoy! Have you ever used cassava flour before? Any favorite recipes you care to share?