Cassava Flour Cookies With Dark Chocolate And Cranberries Recipes
CASSAVA FLOUR COOKIES WITH DARK CHOCOLATE AND CRANBERRIES
Provided by Chelsey
Number Of Ingredients 11
Steps:
- In a large bowl, using an electric mixer on low speed, cream butter for about 15-30 seconds.
- Add maple syrup and brown sugar, continuing to cream until well combined.
- Add egg and egg yolk and continue to cream until combined.
- To the large bowl add cornstarch, baking powder, baking soda, salt, plus 1/4 cup cassava flour. Mix until combined. Continue to add the remaining cassava flour in 1/4 cup increments, mixing in between additions until combined.
- Last, mix in dark chocolate chips and dried cranberries.
- Cover dough and place in the refrigerator for 20-30 minutes (up to overnight).
- Preheat oven to 375°F. Scoop out about 1/4 cup of dough, roll into a ball, then slightly press down with the palm of your hand and bake for 10 minutes.
- Let cookies cool completely (or at least for 20 minutes) on the baking sheet before transferring to a plate.
- If desired, drizzle with melted dark chocolate. To melt chocolate, microwave 2 tablespoons chocolate chips and 1/8 teaspoon oil in 30 second intervals, stirring in between, until completely melted.
- Store cookies in an airtight container. You may also freeze for 6 months.
CASSAVA FLOUR COOKIES (NUT FREE & PALEO)
These Cassava Flour Cookies are thick, chewy and so easy to make! The golden crispy edges and soft middle will leave you wanting more. These are hands down the best gluten free cookies I've ever had!
Provided by Addison LaBonte
Categories Dessert
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 29 g, Protein 2 g, Fat 4 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 146 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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