Cassava Flour Chocolate Chip Cookies

Ingredients

• 1/2 cup ghee OR grass-fed butter
• 1/4 cup raw honey
• 1/4 cup coconut or organic raw cane sugar
• 1 tsp pure vanilla extract
• 1 egg room temp
• 1 ¼ cup cassava flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder*
• 1/4 tsp fine grain sea salt
• 1 cup dark chocolate chips

Instructions

Preheat your oven to 350 degrees and line a large cookie sheet (or 2) with parchment paper.
1. Using an electric hand mixer, cream together the ghee (or butter), honey, sugar and vanilla until smooth on medium speed.
2. Add in the egg and beat on low speed until combined.
3. In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth. Stir in chocolate chips then chill the dough for 30 minutes in the fridge.
4. Using a heaping tablespoon, scoop dough onto prepared cookie sheet about 2” apart since they will
spread a bit while baking.
5. You’ll need to repeat the process on a separate baking sheet for the leftover cookie dough.
6. Bake in the preheated oven for 10 minutes or until cookies are golden brown. Allow the cookies to cool completely on the baking sheet - do not transfer them while they’re cooling since they’re VERY delicate due to the cassava flour. These cookies are not at their best right out of the oven - they need time to finish setting while they cool.
7. Once completely cool to the touch, remove from sheet and serve. Cookies will be soft and chewy at room temp, and become more firm, yet still chewy after refrigeration. I personally prefer them after chilling! Store leftovers in an airtight container in the refrigerator. Enjoy!

Recipe Notes
*For Paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe you’ll need just 1/2 tsp of this mixture. Adapted from www.paleorunningmomma.com