Tag Archives: gluten free chocolate chip cookies

Cassava Flour Chocolate Chip Cookies

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Cassava Flour Chocolate Chip Cookies

Happy Spring!  I keep meaning to post more often, then photography gets in the way, alas I am figuring it out so stay tuned.

Here yet again, is another version of the chocolate chip cookie.  My main flour of late has been cassava flour, it is very versatile and easy to use as a substitute in recipes.  I use this one here.  This recipe I found on the Otto’s cassava flour website here, which is also a good choice of flour too.

Of course I tweaked it just a bit and they turned out fabulous.  If any of you are from the Northeast you will have heard of Freihofer’s cookies, as a kid I ate my fair share of those cookies. Every June they would do a Freihofer’s road race 10 or 5K and tables of these cookies were there for the grabbing. Oddly enough these taste like those cookies, but with much more healthy favorable ingredients and of course they are gluten-free.

I also have been experimenting with a new sweetener it is made from erythritol and monk fruit, it has no glycemic index, no calories, and no impact on blood sugar. It is called Lakanto Sweetener and you can find it here.   Erythritol is a fermented  sugar alcohol and does not cause gas and bloating like other sugar alcohols.  This brand uses a non-gmo sugar alcohol.  Monk fruit or luo han guo is a rare fruit that grows high in the chinese mountains and has been studied for its many health benefits:

  • Anti-carcinogenic
  • Regulate blood sugar
  • Able to prevent and decrease oxidative stress related to diabetes
  • Prevent tooth decay
  • Anti-inflammatory
  • Inhibit tumor growth
  • Antioxidant
  • Antihistiminic

It is super sweet and you don’t really need to use much of this at all.  It looks like regular sugar and performs the same way as sugar in baked goods.  So go ahead and try something new and let me know what you think.

 

Cassava Flour Chocolate Chip Cookies

1/2 Cup Grass Fed Butter

3 TBL of Lakanto sweetener

1 TBL Maple Syrup 

1 TBL Vanilla

120 Grams of Cassava Flour (roughly a cup but I would weigh it)

1TBL Grass Fed Gelatin ( I use great lakes red label)

1/4 Cup Water

1/2 tsp. Baking soda

1/2 tsp Sea Salt

1/2 Cup Bittersweet Chocolate Chips

  1. In a kitchen aid or stand up mixer, mix Butter, sweetener, maple syrup and vanilla until smooth.
  2. Sprinkle the gelatin onto a 1/4 cup of water and dissolve it.
  3. Add the gelatin to the wet ingredients
  4. Mix in the flour, baking soda and salt and blend until it forms a dough.
  5. Stir in chocolate chips by hand.
  6. Use a cookie scoop or teaspoon and form dough balls on cookie sheet, slightly press the dough balls down.
  7. Bake in a *350 oven for 8-11 minutes until just brown on the edges or dough is set up.
  8. Let cool and Enjoy!  Makes about 16 cookies with 1 inch dough balls.

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Paleo Gluten-Free Almond Butter Chocolate Chip Cookies

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Paleo Gluten-Free Almond Butter Chocolate Chip Cookies
Paleo Gluten-Free Almond Butter Chocolate Chip Cookies

This post is dedicated to my mom who passed away on May 27, 2015, after a long struggle with Alzheimer’s disease.

My mom was an incredible person.  She had eleven children (I’m number 10) and made each one of us feel special and loved.  She made us homemade lunches, birthday cakes, and daily home cooked meals.

She loved the outdoors, especially being in and near lakes.  In the summer, when we were wee ones, she would stick us in playpens outside, and as we got older, she would load a bunch of us into our big old family station wagon and head for a lake.  Daily she shooed us outside to play and run around with the neighborhood kids, of which there were many to choose from.

She had a contagious laugh, which my sisters and I inherited, and she laughed often.  She taught us not to care what others thought, but to be ourselves.  She never held a grudge and forgave easily.  She often extended her love and generosity to the neighborhood kids, and when anyone brought home someone for Christmas last-minute, there were always gifts for them.

My mom was more than just a mom, she was a gardener, nurse, chef, housekeeper, comedian, interior designer, party planner, antiques collector, baker, teacher, shopper extraordinaire, psychic ( she could always make me call her no matter how far away I lived), communicator,  and friend.

One of my best memories was stepping off the school bus and opening the door to find fresh-baked cookies (by the dozens) sitting on the counter to cool.  A sweet tooth’s dream come true.  In our house you ate treats whenever you could get your grubby paws on them, because with 10 siblings they didn’t last (hmm maybe that’s were my food hoarding tendencies come from).

I like to imagine my mom swimming happy and free up in the spirit world in a big beautiful lake watching over her legacy…… us kids!

This is a tried and true recipe I found HERE.  I have altered it only slightly from the original by cutting back on the sweetener and coconut.  They are fast and easy and quite satisfying.  I guarantee they will go fast, whether you have 10 siblings to compete with or not.

Almond Butter Chocolate Chip Cookies (adapted from http://www.fastpaleo.com)

1 Cup Almond Butter

1 Egg

1 TBL Vanilla

2 TBL Honey (you can use more if you have a really sweet tooth)

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/4 Tsp Baking Powder

1/2 Cup Shredded Unsweetened Coconut

1/2 Cup Chocolate Chips ( I prefer bittersweet or dark Chocolate chips)

  1. Preheat the oven to 350 degrees
  2. In a mixing bowl, mix together almond butter, egg, vanilla, baking soda, salt,  and honey until well blended.  I like to do this by hand as I found the texture of the cookie gets cakey if you over mix the dough.
  3. Add in the coconut and chocolate chips and mix until they are incorporated
  4. Using a cookie scooper place cookies on a cookie sheet lined with parchment paper.  Using your flat palm, press the cookies down to flatten just a bit (no worries if you don’t have parchment paper)
  5. Bake for 6-8 minutes depending on your oven.  They are done when the edges get golden brown and the tops crack a bit.
  6. Let cool as they are fragile when hot and then enjoy!  Makes approximately 16 Cookies.