Cassava Flour Sugar Cookies Recipes

CASSAVA FLOUR SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cassava flour, baking soda and salt.
• Add in shortening. Use your hands to work the shortening into the flour mixture until the dough starts to clump.
• Mix in egg, maple syrup and vanilla. First, mix with a spatula or fork, then use your hands to knead the dough.
• Roll dough into a ball, flatten and roll between two sheets of parchment paper using a rolling pin (until dough is about 1/8-1/4 inch thick).
• Use cookie cutters to cut shapes in the dough. Transfer the shapes from the parchment paper to a baking sheet.
• Bake in preheated oven at 350 degrees for 8-10 minutes*
• Remove from oven, cool to room temperature on a cooling rack and frost.

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.

THE TASTIEST GLUTEN-FREE SUGAR COOKIES (GRAIN-FREE)

Steps:

• Pre-heat oven to 375 degrees and line baking sheets with parchment paper
• In a large bowl combine softened butter (or shortening for dairy-free) and sugar using a hand mixer
• Add egg, vanilla and melted butter to the butter and sugar mixture and mix until smooth
• In a separate bowl add Otto's Cassava Flour, baking soda and cream of tartar and mix until combined (for egg-free, add gelatin at this step).
• Combine dry ingredients into wet ingredients and mix well (for egg-free, add a Tablespoon of water at a time until a nice dough forms)
• In a small bowl add 2 tablespoons of sugar
• Roll dough into tablespoon-sized balls and coat in sugar topping
• Place on baking sheet (for egg-free flatten with the bottom of a glass before baking) and bake for 6-8 minutes (for dairy-free, flatten with the bottom of a glass after baking). If doing both dairy and egg-free, flatten before baking.

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.

VEGAN CASSAVA FLOUR CHOCOLATE CHIP COOKIES {GLUTEN-FREE}

Steps:

• Preheat oven to 350 (180C). Line a large baking sheet with parchment paper.
• In a small bowl, whisk together the cassava flour, coconut flour, baking soda and salt.
• In a medium bowl, stir together the melted margarine or oil, sugar and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips (mixture will thicken in 30 to 60 seconds).
• Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared baking sheet (space about 2 inches/5 cm apart). Using fingertips, flatten and shape dough into a small circle (about 2 inches/5 cm in diameter). If desired, press a few additional mini chips on top.
• Bake for 9 to 10 minutes until golden brown. Remove from oven; cool cookies on sheet for 10 minutes before removing to a cooling rack.
• Repeat with remaining cookie dough.