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:
- Regulate blood sugar
- Able to prevent and decrease oxidative stress related to diabetes
- Prevent tooth decay
- Inhibit tumor growth
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
- In a kitchen aid or stand up mixer, mix Butter, sweetener, maple syrup and vanilla until smooth.
- Sprinkle the gelatin onto a 1/4 cup of water and dissolve it.
- Add the gelatin to the wet ingredients
- Mix in the flour, baking soda and salt and blend until it forms a dough.
- Stir in chocolate chips by hand.
- Use a cookie scoop or teaspoon and form dough balls on cookie sheet, slightly press the dough balls down.
- Bake in a *350 oven for 8-11 minutes until just brown on the edges or dough is set up.
- Let cool and Enjoy! Makes about 16 cookies with 1 inch dough balls.