1 C butter, softened
1 C white sugar
1 C brown sugar, packed
2 tsp vanilla extract
3 large eggs
2 C cassava flour
¼ C cocoa powder
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 ¼ C white chocolate chips
½ C mini semi sweet chocolate chips
1) Preheat oven to 375°F. Line a baking pan with parchment paper and set aside.
2) In a separate bowl mix cassava flour, cocoa, baking soda, salt, baking powder. Set aside.
3) In stand mixer, cream together butter and sugars until combined.
4) Beat in eggs one at a time until fluffy; add vanilla.
5) Mix in the dry ingredients slowly, until well combined.
6) Add chocolate chips and mix well.
7) Roll 2-3 TBS of dough at a time into balls and place them evenly on your prepared cookie sheets.
8) Bake in a preheated oven for approximately 8-10 minutes MAX.
9) Let them sit on the baking pan for 2 minutes before moving to a cooling rack.
A note on cook time: It will be hard to tell doneness by color, and by the time cassava cookies are browned, they tend to be very crispy, so keep an eye on them. After the 10 minute mark, they will get crispy very quickly, It’s important to remember that they will continue cooking a bit on the pan.
Depending on the cassava you use, you may need more or less to get a good firm, classic cookie dough texture. If the cookie dough is extremely soft, add more cassava a few tablespoons and up to 1/4 C at a time until the right texture is achieved.
To make this dairy free, substitute the butter for coconut oil and use dairy free chocolate chips instead of the white chocolate chips.
Beth Makes | Coffee Paper Flowers 
Leave a comment