Cassava Flour Chocolate Chip Cookies! Gluten Free and Delicious!
The best gluten free cookies. Soft, easy to make, and taste just like regular ones. You'll never go back.
Equipment
- 1 Hand Mixer
- 1 Cookie Sheet
- 1 Food Scale
Ingredients
- 120 grams Anthony's Cassava Flour You can use any brand
- ½ tsp Baking Soda
- ½ tsp Salt Pink Himalayan or Sea salt
- ½ Cup Unsalted Butter 1 stick, softened
- ¼ Cup +2 tbsp Sugar
- ¼ Cup +2 tbsp Light Brown Sugar
- 1 Splash Vanilla or 1 tsp
- 1 large Egg
- 1 egg yolk
- ½ Cup Mini Chocolate Morsels Can use regular chocolate chips
Instructions
- Preheat oven to 350℉
- Prep cookie sheet with parchment paper or foil ungreased
- Combine cassava flour, salt, baking soda in a small bowl
- In a separate bowl combine softened butter and sugars. Beat with mixer until combined.
- Add egg, yolk, vanilla and mix well until just combined.
- Add cassava flour to wet mixture and slowly mix BY HAND ONLY. Fold cassava flour into wet ingredients. Dough will be sticky.
- Fold in chocolate chips
- Refrigerate for 30 minutes or until dough is more solid and easy to work with
- Place rounded spoonful's (~1 tbsp dough) onto prepped cookie sheet spaced ~two inches apart.
- Bake 7-8 minutes until bottoms are turning golden. Be careful not to overbake.
- Allow to cool to room temp and enjoy!