Vegan Cassava Flour Chocolate Chip Cookies Gluten Free Food

CASSAVA FLOUR COOKIES (NUT FREE & PALEO)

Steps:

• In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
• Once a crumbly dough forms, add in egg. Mix until combined.
• Then, sift in cassava flour. Stir to combine. Add in remaining ingredients except chocolate chips.
• Once a dough is formed, fold in chocolate chips.
• At this point, refrigerate the dough for 30 minutes.
• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Use a cookie scoop or your hands to roll dough into 1 ½ inch balls. Place on parchment paper and lightly flatten each ball of dough. See photo above. Repeat for all dough.
• Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
• Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
• Then, carefully remove cookies and serve.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.