Double Chocolate Macadamia Cassava Cookies
Ingredients
- 2 cups cassava flour
- 3 Tbs tapioca flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 cup coconut oil, at room temperature (not runny)
- 1 1/2 cup coconut blossom sugar
- 1 cup @buttanuttspreads choc macadamia butter
- 1 flax egg
- 2 tsp pure vanilla extract
- 1/4 cup cacao powder
Preparation
Preheat the oven to 180C and line a baking sheet with parchment paper.
Make your flax egg by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water and set aside.
In a medium bowl, whisk together the flour, baking soda, cacao powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the oil on medium speed until white and creamy, about 1 minute.
Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
Add the nut butter and beat on medium speed until fully combined.
Add the flax egg and vanilla and beat on medium speed until smooth.
Add the flour mixture and beat on low speed until just combined.
Refrigerate the dough for 30 minutes to 1 hour.
Form the dough into balls using 1 1/2 tablespoons each.
Place 8 cookies on each sheet pan, spaced well apart, and flatten slightly with a fork.
Bake at 180C, rotating halfway through, until the cookies have spread and the edges are set, 10 to 12 minutes.
Transfer the pan to a wire rack and let the cookies cool completely on the pan.
Notes
Cassava flour is a gluten-free and paleo-friendly alternative to wheat flour.
Do not confuse cassava flour with tapioca, as tapioca is more processed and contains only the starch.
Cassava flour absorbs more liquid than wheat flour, so use less if substituting in other recipes.
Store cookies in an airtight container at room temperature for up to 3 days.
