I think every time I share a cookie recipe I start with a declaration of love for cookies. I just can’t help it. I don’t crave cake or donuts or pie. When I think of a sweet treat, it’s cookies. The minute that bag of Otto’s Cassava Flour arrived at my house the thoughts began to creep in to my mind. I try and tell my self, I’m going to use it to cook with, I envision beautiful hand pies, tortillas & breaded chicken, but cookies quickly push those thoughts aside. What a bully. When I made grain free bacon granola, I was done for. Before that granola even saw coconut yogurt, it was instigating with the cassava flour. Plotting against me I tell you! This grain free granola was eye-balled… but it went something like: 1 cup coconut flakes, toasted 3 slices crispy cooked (& cooled) bacon, I use Pederson’s, tossed in cinnamon & ginger 1/2 cup chopped up dried banana (not plantain chips, although those could work) 1 cup carob chips Toss everything to combine. I stored it in an air tight jar for a day, then in the fridge after that. So yummy! Doubles well as a trail mix! You see what I mean... this granola was meant for cookies. These were chewy, crunchy and absolutely addicting.
- 1.5 cups 1.5 cups 1.5 cups Cassava Flour, Sifted, I used Otto's Cassava Flour brand
- 0.25 cup 0.25 cup 0.25 cup Tigernut Flour, blanched almond meal would work too
- 1 tsp 1 tsp 1 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Cream of Tartar
- 1 tsp 1 tsp 1 tsp Unflavored Gelatin, Beef, Great Lakes brand, I use Great Lakes, red can. This is optional
- 0.75 tsp 0.75 tsp 0.75 tsp Salt
- 0.5 cup 0.5 cup 0.5 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], room temperature
- 0.5 cup 0.5 cup 0.5 cup Coconut Oil, Organic, solid, but not cold, aprx 72F
- 2 whole 2 whole 2 whole Eggs, Pastured, room temperature
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 4 Tbsp 4 Tbsp 4 Tbsp Coconut Milk, full fat
- 1 cup 1 cup 1 cup Grain-Free Granola (click for recipe)
- 1 cup 1 cup 1 cup Semisweet Chocolate Chips, I like to use Enjoy Life or Lily's
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, whisk or sift together: flours, salt, baking soda, gelatin & cream of tartar.
- In the bowl of stand mixer, using paddle attachment, mix shortening, coconut oil & coconut sugar until smooth.
- Once the fat & sugar mix is light brown & fluffy add in the eggs, one at a time.
- When the eggs are fully incorporated & the mix if frothy, add in vanilla extract & coconut milk.
- Next add in the flour mix 1/2 cup at a time until well incorporated. Don't over mix.
- Add in chocolate chips & granola. Once evenly incorporated turn off mixer.
- Refrigerate mix at least 2 hours.
- When ready to bake, preheat oven to 350F.
- Lightly grease baking sheet or line with parchment paper.
- Use a 2oz scoop to shape 1 inch balls. Place them 2 inches apart.
- Bake for 10-12 minutes.
- Gently press down with back of spoon when they come out of the oven.
- Let them cool completely before handling.
- Give half of them to your neighbors so you don't eat them all 🙂
You can put 2 cups of whatever you want in these... chopped nuts & raisins, just chocolate chips, whichever kind of paleo granola you use... but I really loved the dried banana bits!
Add a Note
My Notes:Add a Note
About This RecipeCookies Nightshade Free Shellfish Free
Never Miss a Bite
Get recipes delivered to your inbox every week
There are no reviews yet.