It has been awhile since I have posted a recipe. However, my food allergies are still wrecking havoc. This summer, I was lazy and my body paid the price. So, I’m back to prepping and creating recipes that are comforting, healthy, and delicious. These cookies are both grain-free and Vegan. Whip these up for everyone to indulge without upsetting your gut.
Chocolate Chip Cassava Cookies
By: Bekie A
Dry:
1 cup of Otto’s Cassava flour
2 Tbsp almond flour
1/2 cup of organic cane sugar
1/2 cup coconut sugar
1/2 tsp baking soda
1 tsp of sea salt plus more for sprinkling
Wet:
1/2 cup of earth’s Best Vegan butter
1 chia/flax egg (1/2 cup of coffee, 1 Tbsp of chia, 1 Tbsp of flax)
1/4 cup of coconut milk or coconut cream
1 1/2 tsp of vanilla extract
Fold in:
3/4 cup of mini Enjoy Life Dairy Free chocolate chips
Directions:
Brown the DF butter in a small pan.
Meanwhile, mix together dry ingredients. Allow melted butter to cool. Make your chia/flax egg by mixing hot coffee, chia, and ground flax. Allow it to sit and cool. Blend to create a gel. Make a well in the center of the dry ingredients. Add in room temperature butter, chia/flax egg, vanilla, and coconut milk. Stir until dough forms. Fold in chocolate chips. Use an ice cream scoop to scoop 12 large cookie dough balls onto a stone baking sheet. Sprinkle with sea salt.
Bake at 350 for 10-12 minutes. Allow to cool 5-10 minutes before eating. Yum!
