Be prepared to have your socks knocked off, folks. This cassava flour cookie dough recipe went through SIX BATCHES (yep…six) of testing and tinkering before I felt they were ready to be shared. Cookies, cue the bass drum roll, please…
Do you know what six batches of cookies in three weeks does to one’s soul? I will tell you…it makes you balance the rest of your meals out for the rest of each day with lots of veggies! Hunni was doing a Whole 30 during most of the time I was testing this recipe, and my daughter can only have so much sugar before her autoimmune symptoms flare up…so guess who ate pretty much all dat chocolate chunk cookie batter? You guessed it. Momma.
I guess I could have frozen the extra dough. And I guess I coulda given the cookies away to someone. Like as a treat to our apartment staff…or a gift for the mailman…or…who am I kidding? MY COOKIES! MINE!
Now they can be your chocolate chunky chippy cookies, too, my friend. Every melted chocolatey, crispy, chewy, cakey, buttery bite (yes, they have all of them qualities…isn’t that amazing?).
An awesome thing about these chocolate chip cookies is that you don’t have to cook the whole batch right away. The dough can be stored in an airtight container for up to a week in your fridge. Then you just scoop 2Tb of dough at a time onto a parchment lined baking sheet, and presto! They’re ready to bake! Paleo refrigerator cookie dough, yo. The dough boy ain’t got nothin’ on that.
Another little trick if you don’t feel like firing up the oven or your counter top convection oven is to scoop 1/4 cup of the refrigerated dough into a 6 oz or larger ramekin (or small coffee mug) and pop it into the microwave for 30 seconds – or- until it rises slightly. Badabing, badaboom… microwavable mug cookie cake! I have done this way too many times now and need to do some squats now that I think about it.
I’ve made this with coconut sugar, and also tried it with organic cane sugar, and have even used a blend of 1/2 non-GMO erythritol and 1/2 cane sugar. (You could probably even use Truvia Baking Blend, but so far I haven’t tested that one yet. It’s in the works, though, and I’ll report back to ya ASAP on the results.) Decide which is best for your dietary needs and go for that sweetener, doll.
- 6 Tb palm shortening
- ¼ cup ghee
- 1 cup coconut sugar (use maple sugar for coconut free) -or- organic cane sugar -or- 1/2 sugar and 1/2 non-GMO erythritol
- 2 large egg
- 1 tsp blackstrap molasses
- 1/2 Tb vanilla
- 1/3 teaspoon Himalayan salt
- ½ teaspoon baking soda
- 1 1/4 cup cassava flour
- 1 85% dark chocolate bar, roughly chopped into chocolate chip-sized pieces (about 3 ounces or so)
- Preheat oven to 325 F.
- Cream together the shortening, ghee and sugar in a large mixing bowl with a stiff spoon until fluffy.
- Make a well in the center, and add into it the eggs, vanilla and molasses. Mix until smooth and shiny.
- Evenly sprinkle over baking soda and salt, stir well.
- Sprinkle over flour, stir until combined.
- Gently stir in chocolate chunks.
- Scoop using a 2 Tb cookie scoop on a parchment lined cookie sheet.
- Bake at 325 for 7 to 9 Minutes, or until just barely golden brown on the edges. Overcooking these will make them dry and brittle.
- Cool completely before removing from sheet. These will crumble if lifted while still hot.
- Can also be baked in a counter top convection oven...just reduce the cooking time by about two minutes.
- This dough is great as a refrigerator cookie dough! Just scoop out the portions you need straight from the fridge, flatten slightly with your fingers, and bake a little longer than recommended cooking time.
- For mug cookie / cake, scoop 1/4 cup portion of dough into a microwave-safe 6 oz or larger ramekin or coffee mug and microwave on high for 30 seconds, or until dough has risen to double in size.