Happy Sunday and happy Games of Thrones Day! (Sorry if you’re not a GoT fan…but I’m excited!). Otto’s sent me a bag of their cassave flour to try and I decided to make some yummy chocolate chip cookies. In all honestly this was my first time using cassava flour (although I’m a big fan of Siete’s Cassava Flour tortillas!) so I wasn’t so sure what to expect. Cassava comes from a root vegetable aka yucca. It’s obviously grain-free and also gluten-free, which makes it awesome for those following a gluten free diet (or paleo!).
I am not a baking connoisseur by any means, so I borrowed this recipe from Paleo Running Mama. I basically followed it but instead of using ghee, I used coconut oil. If you wanted to make it low FODMAP, I would recommend subbing out honey for maple syrup. Cassava flour has not been tested by Monash University, but cassava itself is low FODMAP friendly in 1/2 cup portions. So I’d say you’re safe to eat at least one of these cookies! If you know GOS (galacto-oligosaccharides) aren’t an issue for you, then eat a few more!
Gluten-free Chocolate Chip Cookies
Table of Contents
Ingredients:
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1/2 cup coconut oil, microwaved to get liquid form
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1/3 cup honey (sub for maple syrup or white sugar for Low FODMAP)
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1/4 cup coconut sugar
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1 tsp vanilla extract
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1 egg room temp
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1 cup Otto’s Cassava Flour
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1/2 tsp baking sode
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1/2 tsp baking powder
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1/4 tsp sea salt
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1 cup Nestle Toll House Simply Delicious Semi-sweet chocolate chips
Directions:
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Preheat oven to 350 degrees.
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All all ingredients except chocolate chips, blend together using hand mixer.
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Add in chocolate chips, blend.
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Using a cookie scooper, scoop out onto parchment lined baking sheet.
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Bake for 12-15 minutes (I liked mine better at 15 minutes!).
