Cassava Flour Cacao Nib Cookies (Paleo)
(Originally posted on 30 May 2016 at https://CornFreeHippie.com)
Sometimes you execute a recipe and your taste testers give the most unexpected compliments. This recipe evoked the following from my Foodie-in-Crime: "Are these shortbread cookies?" and "These remind me of the chewy Chips Ahoy."
The first comment was nice to hear because I'm a fan of a good shortbread cookie, but the second was the hidden compliment because Chips Ahoy cookies have mass appeal and are a "standard" go-to cookie. Those of us who must avoid gluten and / or who eat a paleo diet for health reasons, eating a "standard" cookie is out of the question and many gluten-free options are not always tasty with a nice texture. And, so with this recipe I have been able to make a corn and gluten-free cookie without nuts that even those who can have gluten can enjoy.
1/4 cup coconut oil (soft, not melted) or palm shortening
1 - 2 Tbsp. honey or maple syrup
Splash of water, if needed.
Preheat oven to 350F. Line a cookie sheet with parchment. Whisk together dry ingredients. Add wet ingredients. Stir until dough is uniform & dry ingredients are fully incorporated.*
Make cookie balls in desired size & flatten.**
Bake 10-12 minutes, until set. Allow to cool on pan.
*If the dough needs a little help coming together, add a splash or two of water.
**Cookies do not spread. This recipe yields about 15 - 2 inch cookies.
Cassava Flour Cacao Nib Cookies