Couple of years ago, cassava flour entered my life through a form of pretzel snack. Since then, I became curious how it tasted in baked goods. Cassava is a starchy root vegetable and when used in baking, it gives some chewiness (reminds me of mochi). Here’s a chocolate chip recipe which is a favorite of our family (especially my girls). It can be made nut free also (*6th & 7th pictures are the version made with apple sauce & gluten free oat flour instead of almond flour).
🍪 Chocolate Chip Cookies 🍪
*nut-free option available.
Ingredients:
(Wet)
2 bananas, mashed or 1 cup unsweetened apple sauce
1/2 cup maple syrup
2 tsp vanilla flavoring
(Dry)
1 & 1/4 cup cassava flour
3/4 cup almond flour (*to make it nut-free, use gluten free oat flour)
1 tsp baking soda
1/2 tsp pink salt
(Add later)
2-4 Tbsp plant milk (added at the end depending on the dough consistency)
1/2 cup unsweetened chocolate chips
Direction:
Mix the wet & dry ingredients separately then combine. Mix in plant milk by 1 Tbsp if the dough seems dry. Once the dough consistency is good, mix in the chocolate chips. You can put the dough in the fridge and bake later or move on to baking. On a baking sheet, roll the dough into balls then flatten gently with your hands or spoon. Bake at 350F for 13-15 minutes.
Both of my daughters love to help make these. My youngest’s favorite is probably when she gets to taste test. Something I love about vegan baking is being able to taste test safely before baking so you can adjust the flavor before it’s too late.
Following cookies are the nut-free version. Also I used apple sauce instead of mashed banana.
