Chewy Chocolate Chip Cassava Flour Cookies
cassava is a root tuber that can be ground into a flour
Cassava flour is a gluten-free flour made from tuber roots. It has a nutty flavor and, when made into flour, it has a light taste and smooth texture, perfect for baking - the closest alternative to grain flour. It’s great in recipes when you want to replace grain-based flours or gluten-free flour blends. Another great cassava feature is that it's easier to digest because it is less concentrated in pure starch, has a higher water content, is lower in fat, and is lower in calories than other flours.
It is recommended to combine cassava flour with other ingredients to boost nutrition. Cassava is low in protein and low in fiber, so adding ingredients high in fiber, vitamins, and minerals is necessary.
For example, when using cassava flour for cake or dough, adding healthy ingredients like chia seeds or ground flax is a great idea for a gluten-free dish.
I highly encourage you to use dark chocolate in your recipes. The sweet taste will come from the other ingredients. Nutritional Neuroscience analyzed the impact of dark chocolate and stress on the brain. They found that dark chocolate reverses the harmful effects of chronic stress on the specific nerve cells that affect learning and memory. So enjoy a few dark chocolate squares, even just one square might do the trick. Dark chocolate is high in fiber and minerals, improves heart health, blood pressure, and brain function, and, as we all know, inspires romance. Dark chocolate with a cup of tea is blissful.
Sources:
Dr. Josh Axe - Co-Fouder of Ancient Nutrition
Ayurveda Joyfulbelly.com - Cassava Root
Recipe:
Inspired by whatgreatgrandmaate.com
Add in the dark chocolate chips and fold into cookie dough
350 degrees for 11 minutes and allow to cool down
Recipe
½ cup ghee (dairy) or softened coconut oil - do not melt only soften the oil
½ cup maple syrup
1 tsp vanilla extract
¾ cup cassava flour
¼ cup coconut flour
1 tsp baking soda
¼ tsp salt
¾ cup dark chocolate chips
Instructions
Preheat oven to 350 degrees
Line a large baking sheet with parchment paper
If using coconut oil, microwave for 15 seconds or heat in pot until soft (not melted)
In a bowl, whisk together ghee or soft coconut oil, maple syrup, and vanilla extract
In another bowl, whisk together cassava flour, coconut flour, baking soda, and salt
pour the wet ingredients into the flour mixture
Stir until combined
Fold in chocolate chips
Let the dough sit for 10-15 minutes
Use a rounded tablespoon to scoop the dough or use your hands to form a tbsp-sized ball
Place on baking sheet and flatten cookies slightly
Give enough space in between the cookies
Bake for 10-11 minutes
Cool completely on the baking sheet for 20-30 minutes before removing
Store in the fridge in an airtight container
Genia’s Spoon Me Tips
The other day I was assembling my mise en place and was out of maple syrup. As a food modifier, I had no trouble coming up with a solution - a little water whisked with some cane sugar. The cookies were delicious and not overly sweet - just the way I like it! But my advice to you: prepare your ingredients in advance. Mind you, my shift in conventional baking proved successful - the cookies were a hit!
These cookies are fragile when hot out of the oven. Wait until they are cool before you handle them to avoid them breaking apart.
Cassava flour and coconut flour are both Passover friendly. They are both kosher for Passover as they are wheat-free.
Remember to keep them in an airtight container in the fridge for freshness and chewiness, without any impact on taste.
Much love, peace, and freedom,
Genia