Say hello to these amazing gluten free cassava flour cookies! Made with 100% cassava flour, no starch or other flours added. They're dairy free and dotted with delicious dark chocolate pieces.
200gramsdark chocolate chipsdairy free, about 1 ½ cup
Instructions
In the bowl of a stand mixer, cream together butter and sugars on low speed for 30 seconds. Mix until thoroughly, until combined and creamy. Stop the machine and scrape down the sides.
Add the vanilla extract and eggs to the bowl and mix again on low speed for 15 seconds. Scrape down the sides and mix on medium speed for 15 more seconds.
In a medium bowl, whisk together the cassava flour, baking soda, baking powder and salt.
Add to the creamed mixture and mix on low speed for 10 seconds. Stop machine and scrape down the sides. Mix on low speed for another 10 seconds until completely combined.
Stir in the chocolate chips.
Cover the bowl and place in the refrigerator to chill for at least 8 hours or overnight.
Preheat the oven to 375F. Place parchment on baking sheets.
Using a 2 Tablespoon cookie scoop, place balls of dough on the prepared sheets.
Bake for 9-11 minutes or until edges are golden brown. Middle of cookies may still appear pale and soft.
Remove pans to wire racks to cool for 5 -7 minutes before removing to wire racks to cool completely.
Notes
Make sure ingredients are at room temperature.
Measure by weight where weight is given.
This recipe was developed with Country Crock vegan butter. Earth's Balance vegan butter would also work well.
Swerve sweetener would be a good substitute for the sugars. Note that it does change the flavor of the cookies.
There are no substitutes for the baking soda or baking powder.
As a substitute for the dairy free dark chocolate chips, semi-sweet, white chocolate chips, peanut butter chips or even milk chocolate chips may be used.
Other add-in ideas for the cookies: chopped pecans, chopped walnuts, chopped almonds, chopped macadamias, other varieties of chocolate or even peanut butter chips.
For best results, refrigerate the batter overnight before baking.
Store these cookies at room temperature in a sealed plastic bag for up to 3 days.
Cookie batter may be made ahead of time and stored in the refrigerator for up to 5 days.