• Jessica Pecush

Cassava Walnut Chocolate Chip Cookies


Having a grain-free chocolate chip cookie option in my back pocket is a necessity!


And...cassava flour is one of my favourite grain-free flours to work with.


It's an incredible option, particularly when working with a plant-rich, Paleo-inspired approach to your diet, such as in the case of nourishing gut inflammation (due to Dysbiosis - poor balance of gut bacteria) and autoimmunity.


Grain-free options are easier to digest when the integrity of the gut lining is compromised, so along with other options like almond flour, arrowroot flour and coconut flour, we've got some fabulous alternatives to be enjoying!

Cassava four is sourced from the cassava/yuca root (a tuber), therefore is a vegetable-based flour option and naturally grain-free, gluten-free and nut-free.

While tapioca starch/flour is the bleached, extracted starch of this root, cassava is the ENTIRE root, yielding a mild, pleasing flavour and oh-so-light texture!


Let's not hesitate any longer...this gluten-free, dairy-free and refined sugar-free cookie is a mouth-watering option!


It’s sure to satisfy the ‘cookie monster’ in your house!



Cassava Walnut Chocolate Chip Cookies


Yield: 24 cookies

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min


Ingredients


Wet Ingredient Mixture ~


  • 1 egg (pastured or organic)

  • ¼ cup coconut sugar (unrefined, organic)

  • ½ cup coconut oil (unrefined, organic)

  • ¼ cup raw, unpasteurized honey

  • 1 tsp. vanilla extract (alcohol-free)

  • 3 tbsp. almond milk (plain, unsweetened)


Dry Ingredient Mixture ~


  • 1 cup cassava flour

  • 1 tsp. ‘Ceylon’ cinnamon

  • ½ tsp. baking soda (aluminum-free)

  • ½ tsp. baking powder

  • ¼ tsp. Himalayan pink sea salt


Add-Ins ~


  • ½ cup walnut pieces

  • 1/3 cup mini chocolate chips (dairy-free)

  • 1/3 cup unsweetened, shredded coconut


Directions


1. Set oven to 350 degrees Fahrenheit and line 2 large baking sheets with unbleached parchment paper.

2. In a medium-sized mixing bowl, whisk the egg with a fork.

3. Add the remaining wet ingredients (except the almond milk!) and beat with an electric beater on ‘Low’ until combined.

4. In a separate medium-sized mixing bowl, combine the dry ingredients together and mix with a fork until thoroughly combined.

5. Add the dry ingredients to the wet ingredients and beat with an electric beater on ‘Low’ until combined, pausing to scrape the sides of the bowl with a spatula as needed.

6. Stir in the walnuts, chocolate chips and shredded coconut with a spatula, until thoroughly combined with the batter.

7. Add the 3 tbsp. of almond milk (1 at a time), to the mixture for more moisture.

8. Using a 1 tbsp. measure, scoop the batter and drop onto the baking sheet, pressing down gently with few fingers to flatten, if desired.

9. Bake for approx.. 10 minutes, or until golden brown. Monitor closely near the end of baking time.

10. Once removed from the oven, allow to fully cool on the baking sheet prior to picking up the cookies and consuming. Enjoy!


Bonus Tip


Cassava-based cookies are very delicate upon being removed from the oven. Therefore, please wait to touch/move them off the baking sheet until they have completely cooled. Then, if not consuming right away, store in an airtight container in the fridge or freezer, in layers separated by parchment paper. I especially love enjoying them somewhat chilled, such as right out of the fridge!


If you choose to bake these cookies, I'd love to know! Comment below on this blog post and share your experience with me! Or, snap a photo of your batch and tag me on Instagram or Facebook! Can't wait to see them!

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