If I were to ask my husband this question:
“What is your favorite recipe that I have created? And not just favorite – but the recipe that you think stands up against normal gluten-filled foods?”
He would give me this response:
“The chocolate chip cookies made with cassava flour.”
And I would have to agree with him! These are some serious competition to all those gluten-filled cookies out there.
I love these cookies. They make me so happy. I could just eat them and eat them and eat them…and eat them… So I only make a few and freeze the rest of the dough! Of course, then I just encourage myself to eat cookie dough.
There’s no way out of eating a lot of these – I will just go ahead and warn you. These cookies will probably be my best work in life. And I am perfectly okay with that.
Now one thing before I give you this recipe… the sugar in here is a bit different than you might normally have in your Paleo pantry. If you haven’t heard of sucanat you’re missing out. It’s basically unrefined sugar and is full of vitamins (as full of vitamins as sugar can get). If you have more questions…The Paleo Mom talks about it here.
Alright, happy Saturday friends! Go make some cookies.
|Prep time||15 minutes|
|Cook time||7 minutes|
|Total time||22 minutes|
|Step 1||Preheat oven to 350 degrees and line two baking sheets with parchment paper.|
|Step 2||In a large mixing bowl or in the bowl of your stand mixer add the palm shortening, sugars, and vanilla extract. In the stand mixer or with a hand mixer – Mix on medium speed for 3-5 minutes, until well combined and the sucanat has begun to dissolve (the large granules will not dissolve all the way).|
|Step 3||Add the egg and mix on medium-low speed.|
|Step 4||Excluding the chocolate chips, add the remaining ingredients and mix on low speed until well combined.|
|Step 5||Once combined, add the chocolate chips and mix on low just until they are dispersed.|
|Step 6||Using a 1-in scooper or tablespoon, scoop the cookie dough out into balls and place on the baking sheet 2 inches apart.|
|Step 7||Bake at 350 for 6-8 min until the bottoms are golden brown. Once baked, allow to cool for 5 min before eating.|
To freeze: Follow all steps except for placing in oven. Place cookies in freezer until frozen, remove and place in freezer bag. Return to freezer. To bake – place on parchment-lined baking sheet. Preheat oven to 350. While the oven preheats let the cookies thaw (about 10 min) and bake for 6-8 min.