Buttery Soft Chocolate Chip Cookies
Sometimes I find an obscure ingredient and I won’t stop until I try it in a new recipe – I love it! Cassava flour is made from the cassava root vegetable. It is similar to tapioca which also comes from the cassava plant but it is made from the whole plant, where tapioca is made from just the starchy part.
Cassava flour is very light in texture, it’s gluten-free, grain-free and paleo, and makes a wonderful flour to be used in recipes that call for a lighter element. Many gluten-free flours have quite a heavy texture, but not this one. It makes these cookies light and cakey, like classic fluffy bakery cookies. Enjoy!
If you are looking for more chocolate chip cookies, try my Roasted Almond & Chocolate Cookies and my vegan Choc Chunk Almond Butter Cookies.
Buttery Soft Chocolate Chip Cookies
A simple recipe using grain-free cassava flour for a “buttery” and soft chocolate chip cookie.
Serves:
10
Prep time:
15 minutes
Cook time:
12 minutes
INGREDIENTS
- ½ cup coconut oil, melted
- ½ cup powdered erythritol based sweetener*
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups cassava flour
- 1 tsp baking powder
- ¾ cups dark chocolate chips
- ¼ tsp sea salt
METHOD
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a large bowl, combine the melted coconut oil and powdered sweetener. Add egg and vanilla extract and whisk to combine. The texture will be a strange texture and won’t fully combine. This is ok.
- Add in the cassava flour and baking powder, folding to combine.
- Add in the chocolate chips and sea salt and combine. If the dough is too wet to shape into cookies, place it in the fridge for 15 to 30 minutes.
- Shape into cookies and place on the baking tray.
- Bake in the oven for 11-12 minutes. They will still be quite soft coming out of the oven but will harden upon cooling.
Notes
- May be erythritol or Lakanto.
- *Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
- Chocolate chips - I love these ones from Loco Love. You can also use chopped dark chocolate of your choice.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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