Cassava flour chocolate chip cookies Paleo Step by step cooking video

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These cassava flour chocolate chip cookies are soft and chewy, just like you’d expect from a classic chocolate chip cookie BUT without the grains, gluten and dairy. Of the friends I’ve shared them with, everyone has said they can’t even tell the difference! • Get the full recipe and instructions at 👉 https://www.foodsandfeels.com/2020/12... • ----- • Product brands I recommend for this recipe • For consistency, these are the product brands that I use and recommend for this paleo chocolate chip cookies recipe. Feel free to use different brand names for the ingredients in this recipe, or check the recipe substitutions or variations section below if you want to swap some of the ingredients out. • -Bob’s Red Mill cassava flour • -Omega Nutrition coconut oil • -Camino semisweet chocolate chips • -Real Salt • ----- • Equipment you will need for this recipe • For this recipe, I used a KitchenAid stand mixer. This stand mixer is one of the best investments we have ever made! We use it for practically everything. Forget tiring out your arm by constantly having to hand mix everything. It also comes with a number of attachments and you can buy additional attachments. We have even made pasta with it! • ----- • Recipe substitutions or variations • Cassava flour: If you can’t find Bob’s Red Mill cassava flour, you can also use Otto’s cassava flour. If you don’t have or can’t find cassava flour, you can swap it out 1-to-1 with a gluten free baking flour blend or with white rice flour. • Coconut oil: I suggest using Omega nutrition coconut oil because it is essentially flavourless and makes a fantastic substitution for seed or vegetable based oils. You can also use other coconut oils but just be aware that you may be able to taste the flavour of coconut in your cookies if you use a full-flavoured one. If you prefer using butter, you can also use vegan butter or regular cows milk butter if you tolerate dairy. Either way just make sure its melted. • Brown sugar: If you don’t have brown sugar, you can swap it out for granulated cane sugar or white table sugar. If you prefer to use a more natural sugar, you can swap out the brown sugar for coconut palm sugar which is actually quite similar in flavour and texture to brown sugar. • Eggs (make it vegan): If you are allergic to eggs or want to make this recipe vegan, swap out the two eggs for two egg replacements. I’ve never tried this recipe with egg substitutes, so if you try it let me know in the comments how it went! • ----- • Pro tips for this recipe • Make sure the coconut oil or butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely, and the cookies ended up being a bit dry and crumbly (even though they still tasted amazing). Using melted coconut oil or butter will ensure your cookies turn out super soft and chewy, and that the consistency is just as good as the taste. • Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniform sized ball. Place each ball on the parchment paper lined baking sheet and press down on each ball to flatten the dough out a bit. This will ensure your cookies are the same size and shape when they come out of the oven. • ----- • Tried the recipe? • Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌 • ----- • Looking for more healthy recipes? • Check out my premade meal plans and recipe books. Most of my plans are gluten free, soy free, dairy free and paleo - https://www.foodsandfeels.com/shop-he... • And there is a lot more free recipes on my blog at - https://www.foodsandfeels.com/categor... • ----- • Connect with me over social! • Instagram – / foodsnfeels • Facebook – / foodsandfeels • Pinterest - https://www.pinterest.ca/FoodsAndFeel...

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