Best Cassava Flour Chocolate Chip Cookies Gluten-Free
Ingredients
- 1/2 cup butter
- 3/4 cup cane sugar
- 1 egg
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cup +2 tablespoons cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375°F (175°C) and line a large baking sheet with parchment paper.In a large mixing bowl or stand mixer, cream together the butter and cane sugar until light and fluffy.Add the egg, vanilla extract, and almond extract, and mix until well combined.Add the dry ingredients, including cassava flour, baking soda, and salt, and mix until a dough forms.
- Option 1:Fold in the chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.Option 2:Place 8-10 chocolate chips in the bottom of your cookie scoop. Then, scoop the cookie dough and release it onto the cookie sheet. The chocolate chips are now on top of the cookie. Gently press them into the cookie. For thick cookies, shape the dough into a ball. For flatter cookies, press the chocolate chips and cookie dough into a flatter round shape.
- Bake in the oven for 10-12 minutes, or until the edges are golden brown.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Enjoy your cooled cookies!
Video
Notes
Butter: Make sure the butter is softened to room temperature for easier creaming with the sugar.
Baking Time: Keep an eye on the cookies while baking, as baking times can vary depending on your oven. They are ready when the edges are barely turning golden brown.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
Did you make this recipe?Please let me know in the comments below how it turned out :)