Description
Delicious chocolate chip cookies made with cassava flour, perfect for gluten-free baking.
Ingredients
Scale
- 1 cup cassava flour (I use and recommend Otto’s Cassava Flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 3/4 cup coconut sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the cassava flour, baking soda, and salt. Stir to combine.
- Then, in a large bowl, place the butter, coconut sugar, egg, and vanilla extract.
- Use an electric mixer or stand mixer to mix together the butter, coconut sugar, egg, and vanilla extract.
- Then, carefully add the flour mixture to the bowl with the creamed butter and sugar using the mixture or a spatula.
- Fold in the chocolate chips.
- Use two spoons to drop the dough onto the baking sheet (you should have enough for 15-16 cookies).
- Bake the cookies for 12-13 minutes, or until the tops of the cookies have started to turn a light golden brown.
- Transfer the cookies to a cooling rack and let them cool for about 10 minutes before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- These cookies are gluten-free and suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg