Posted in Must Make

Chocolate Chip Cassava Cookies

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!

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