Jonas' Favorite Grain-Free Vegan Chocolate Chip Cookies
Cassava can be challenging for some stomachs, so we have a two ...er, maybe three... per day limit on these cookies. That is the perfect strategy for not eating the whole recipe! These cookies taste just like the d-f g-f cookies we used to buy Jonas occassionally fromt he store, and he is in love with them for that reason.
The most important instruction, though. Let them cool on the sheet!! They'll be dust without first settling out of the oven. Yum!
Ingredients
- 1/2 cup ghee or softened coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup dairy free chocolate chips or more, if preferred
Instructions
- Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper.
- In a bowl, whisk together ghee (or coconut oil), maple syrup, and vanilla extract.
- In another large bowl, whisk together cassava flour, coconut flour, baking soda, and sea salt.
- Pour the wet ingredients into the flour mixture.
- Stir until combined.
- Fold in chocolate chips.
- Use a rounded tablespoon to scoop the dough and place on the baking sheet, flattening it out slightly.
- Repeat with the rest of dough, making sure you give enough space in between to spread a bit.
- Bake for 10 minutes.
- Cool completely on the baking sheet for 20-30 minutes before removing and serving.
- Store in an airtight container in the fridge. They'll get even chewier (in a good way) once cold!