Chocolate Chip Cookies
Inspirations
This recipe was heavily inspired by Otto's Naturals' Eggless Grain-Free Chocolate Chip Cookies. I did modify the process, as I found the cookies did spread in the oven, even with ghee.
Ingredients
- 120g Cassava Flour (Approximately 3/4 cup pre-sifting, or 1 cup post-sifting)
- 1 Tablespoon Gelatin Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Ghee
- 1/4 Cup Maple Syrup
- 1/4 Cup Maple Sugar
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Chocolate Chips
Directions
- Preheat oven to 350°F.
- Sift 120g of cassava flour into a medium bowl.
- Add 1 tablespoon gelatin, 1/2 teaspoon baking soda, and 1/2 tsp salt. Stir.
- Add 1/2 cup ghee, 1/4 cup maple syrup, 1/4 cup maple sugar, and 1 1/2 teaspoons vanila Extract. Stir to combine.
- Fold in 1/2 cup of chocolate chips.
- Roll dough into balls of roughly 2 tablespoons and place onto unlined baking sheet.
- Press down dough to flatten into desired cookie shape, then put in the fridge to chill for 30 minutes.
- After the cookies have chilled, bake in the preheated oven for 11 minutes.
- After baking, let cool for a few minutes on the tray before moving to a wire rack.
- Can be eaten within 15 minutes of cooling on iron rack, but taste and texture is best after 6 hours of cooling.
- Store in air-tight container.
Tips & Alternatives
- The ghee can be substitutes for other solid fats, such as butter or shortening.
- Any granulated sweetener can be used: white sugar, coconut sugar, maple sugar.
- Once chilled, the cookies don't spread at all, so make sure they're the desired shape!
- I have tried creaming the fat and sugar in this recipe and found the cookie was better with less air.