Some of the best things in life are simple. Here is a simple, cassava flour chocolate chip cookie that can satisfy any cookie lover (like myself).
Cassava Flour Is Gluten Free
Now that we have moved into a more Paleo diet, I have added the use of cassava flour. I use it mainly for cookies, so far. Cassava flour can be substituted for wheat flour in a 1:1 ratio and it holds thing together well, even though it has no gluten.
Cassava flour is indigenous to South America and parts of Asia and Africa. The cassava plant, also known as yuca or manioc, has a large root that is a starchy tuber, which is used for the flour.
Although some people use the term cassava and tapioca interchangeably, they are not the same. Tapioca is made when the root is processed by washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Tapioca flour is the product of this process when the liquid has evaporated.
Cassava flour is simply the whole root, peeled, dried and ground.
However, cassava flour must be processed to remove any naturally occurring cyanide compounds. This is removed by the traditional processes of soaking, cooking and fermenting. Any good cassava flour manufacturer processes their flour in this way.
I trust this brand of cassava flour to process the root properly.
Cassava Flour is Easy to Use
I love the way cassava flour mixes in a recipe and the fact that you can substitute it in a 1:1 ratio for wheat. That means that you can go to traditional recipes and try them with cassava flour.
Of course, you would want to be very careful of the other ingredients in conventional recipes, as they may contain bad vegetable oils and refined sweeteners.
When you are using a new type of flour – especially coconut flour and almond flour – it is best to follow recipes that have already been tried by others.
I would say the same goes for cassava flour. In this case, it would be mostly Paleo folks using this flour so you would know that all the other ingredients follow the Paleo diet and would be good.
Why even bother trying to adapt a conventional recipe when you can use this very good recipe for Chocolate Chip Cookies right here!
- 3 eggs
- 1/2 cup palm shortening (room temperature)
- 1/4 cup honey (more if you need it sweeter or want to leave out the stevia)
- 1/4 tsp stevia (optional)
- 1 tsp vanilla
- 1 cup cassava flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (I like these chips)
- Preheat oven to 325º F
- Prepare 2 cookie sheets with parchment paper
- Add the eggs, palm shortening, honey, vanilla and stevia process until smooth
- Taste the batter to make sure it is sweet enough for you
- Add the flour, baking soda and salt and mix well
- Transfer the batter to a bowl for ease
- Add the chocolate chips and mix in
- Using a teaspoon drop the batter unto the prepared cookie sheet leaving room to expand
- Use all the batter this way
- Place plastic wrap over the cookie sheet and with a spatula flatten the cookies (this helps it not stick)
- Remove the plastic and do the same for the other cookie sheet
- Bake for about 18 – 20 minutes or until the edges brown
- Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to cool
- Food processor (where to buy a food processor)
- Cookie sheet (where to buy)
- Parchment paper (where to buy parchment paper
Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.
These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.