CHOCOLATE CHIP COOKIES WITH CASSAVA FLOUR

CHOCOLATE CHIP COOKIES WITH CASSAVA FLOUR

Posts by : Festus A. Aribisala Enterprises Inc


Ingredients

  1. 1 cup Africa Finest Cassava Flour
  2. 1/2 cup ghee OR butter
  3. 1/3 cup honey
  4. 1/4 cup coconut sugar
  5. 1 tsp pure vanilla extract
  6. 1 egg
  7. 1/2 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1/4 tsp fine grain sea salt
  10. 1 cup dark chocolate chips

Preparations

  1. Preheat your oven to 350 degrees and line a large cookie sheet (or 2) with parchment paper.
  2. Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed
  3. Add in the egg and beat on low speed until combined
  4. In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth. Stir in chocolate chips, then chill the dough for 10-15 minutes in the fridge.
  5. Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2” apart since they will spread a bit while baking.
  6. You’ll need to repeat the process on a separate baking sheet for the leftover cookie dough.
  7. Bake in the preheated oven for 10 minutes or until cookies are golden brown. Allow the cookies to cool completely on the baking sheet – do not transfer them while they’re cooling since they’re VERY delicate due to the cassava flour. These cookies are not at their best right out of the oven – they need time to finish setting while they cool.
  8. Once completely cool to the touch, remove from sheet and serve. Cookies will be soft and chewy at room temp, and become more firm, yet still chewy after refrigeration. I personally prefer them after chilling! Store leftovers in an airtight container in the refrigerator.