There is always room for another chocolate chip cookie, right?
The twist with these is they have a caramel taste they fit into the categories of paleo, gluten free, dairy free and delicious. Go and make some and let me know what you think.
1/2 cup coconut sugar
1 tbls maple syrup
1/3 cup tahini
1/4 cup of coconut oil, melted
1 cup of Ottos Cassava flour (purchase here )
2 teaspoons of baking powder
1 teaspoon of vanilla
pinch of Pink Himalayan salt
100 grams of dark chocolate, finely chopped
In a blender or Thermomix, mix maple syrup, coconut sugar, tahini and eggs. Mix till smooth. Add in melted coconut oil. Mix till smooth.
Add in Otto’s cassava flour, baking powder, salt and vanilla. Mix well. Add in chopped chocolate and mix well.
Mixture is really sticky, flour hands and roll into balls. Flatten with a fork.
Bake in an oven at 180 degrees for 10 MINUTES ONLY.
These cookies are done when they just start to hold together, almost like they are under cooked. If you cook them too long they will dry out. You want them to be a little gooey on the inside.
Edit* you can probably substitute coconut oil with butter, you can also substitute the flour with normal flour, spelt or possibly almond meal. I would start at 1/2 of your chosen flour and add till you achieve the desired consistency. As I have not tested these substitutes as yet I can not guarantee the result but I don’t think it will make much difference.