Cassava Flour Cookies Paleo Vegan Aip Options Recipes

CASSAVA FLOUR COOKIES (PALEO, VEGAN, AIP OPTIONS)

Steps:

• In a large mixing bowl, add the coconut oil, coconut sugar, vanilla extract, almond extract and egg. Beat with an electric hand mixer at low speed until well combined. Move up to medium speed if you can without spraying the mixture everywhere.
• Sprinkle the baking powder and salt on top and VERY gently add the cassava flour (which flies everywhere!). Fold it in, very gently, until well combined. If it gets to a point where you can use the mixer on low without it flying everywhere, you can do that. You may need to use your hands to really combine it well. If the gelatin egg version is too dry, add 1/2 teaspoon of water to the dough at a time and combine it. Add more until it's dough-like and doesn't crumble. I had this happen only once in the many times I made them.
• Chill for an hour. Preheat the oven to 325 °F (167 °C) and line a baking sheet with a piece of parchment paper. Set aside.
• Roll the dough about 1/8" thick (I do this between 2 pieces of parchment paper and had no issue with sticking) and use cookie cutters to cut out shapes. Or you can roll the dough into 21-gram balls (the recipe yields 24) and place on the prepared baking sheet and smash them into shape (about 2" across). They don't really spread much.
• Bake for 10-12 minutes. Please keep an eye on them! The baking time will vary depending on how thick they are / if you use a cookie cutter. They'll have browned lightly and evenly but they'll still be soft until they've cooled. Cool completely on the baking sheet. They should still be a bit soft (not totally hard) after they've cooled.
• Once cool, dip in chocolate, if desired. I used about 1 1/2 teaspoons per cookie. Sprinkle with nuts / freeze-dried raspberries / whatever you want.
• Store in an airtight container for up to a week.

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.