Cassava Flour Cookies (paleo, vegan, AIP)
Servings 24
These cassava flour cookies are fantastic sugar cookies that can be rolled out into shapes or simply rolled into balls. These cookies are also AIP, vegan and paleo-friendly.
Ingredients
For the cookies:
- 7 1/2 tablespoons (105 grams) coconut oil room temperature, I used refined so that there's no coconut taste
- 3/4 cup (150 grams) coconut sugar very tightly packed, please weigh it!
- 1 teaspoon vanilla extract use water for AIP + 1/4 teaspoon ground vanilla bean
- 1 teaspoon almond extract use water for AIP
- 1 egg or egg sub below see notes
- 3/4 teaspoon baking powder for paleo / AIP, use 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups MINUS 2 teaspoons (204 grams) Bob's Red Mill Cassava Flour please weigh it!
For decoration:
- chocolate melted; make sure to use paleo / vegan chocolate if needed, see notes
- coconut oil
- chopped nuts or freeze-dried raspberries for AIP
Instructions
- In a large mixing bowl, add the coconut oil, coconut sugar, vanilla extract, almond extract and egg. Beat with an electric hand mixer at low speed until well combined. Move up to medium speed if you can without spraying the mixture everywhere.7 1/2 tablespoons (105 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 egg or egg sub below
- Sprinkle the baking powder and salt on top and VERY gently add the cassava flour (which flies everywhere!). Fold it in, very gently, until well combined. If it gets to a point where you can use the mixer on low without it flying everywhere, you can do that. You may need to use your hands to really combine it well. If the gelatin egg version is too dry, add 1/2 teaspoon of water to the dough at a time and combine it. Add more until it's dough-like and doesn't crumble. I had this happen only once in the many times I made them.3/4 teaspoon baking powder, 1/2 teaspoon salt, 2 cups MINUS 2 teaspoons (204 grams) Bob's Red Mill Cassava Flour
- Chill for an hour. Preheat the oven to 325 °F (167 °C) and line a baking sheet with a piece of parchment paper. Set aside.
- Roll the dough about 1/8" thick (I do this between 2 pieces of parchment paper and had no issue with sticking) and use cookie cutters to cut out shapes. Or you can roll the dough into 21-gram balls (the recipe yields 24) and place on the prepared baking sheet and smash them into shape (about 2" across). They don't really spread much.
- Bake for 10-12 minutes. Please keep an eye on them! The baking time will vary depending on how thick they are / if you use a cookie cutter. They'll have browned lightly and evenly but they'll still be soft until they've cooled. Cool completely on the baking sheet. They should still be a bit soft (not totally hard) after they've cooled.
- Once cool, dip in chocolate, if desired. I used about 1 1/2 teaspoons per cookie. Sprinkle with nuts / freeze-dried raspberries / whatever you want.
- Store in an airtight container for up to a week.
Notes
- For the egg options: if you're vegan and not AIP, use 1 tbsp ground chia seeds + 3 tablespoons water mixed together. If you eat eggs, then use 1 large (50 grams out of shell) regular egg for non-vegan. For AIP, use 1 gelatin egg - only prepare the gelatin egg once the first four ingredients are combined. The gelatin egg gets firm if you let it sit. Put 3 tablespoons of water in a small pot on the stove. Very slowly sprinkle the gelatin over the water while jiggling the pot to keep the water moving. You do not want clumps as they're difficult to dissolve. Do not rush the process! Turn the heat to medium and warm for about a minute, stirring occasionally, or until it's well combined and appears melted.
- I recommend using 1 cup melted chocolate mixed with 1 tablespoon coconut oil to start, and then make more if you need it.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutrition information does not include any of the decoration ingredients.
Nutrition
Calories: 86kcalCarbohydrates: 12gProtein: 0.3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 72mgPotassium: 39mgFiber: 1gSugar: 3gVitamin A: 0.3IUVitamin C: 0.01mgCalcium: 12mgIron: 0.1mgNet Carbs: 11
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