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.
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!
Ok… now on to the cookies…
Yields 2 - 4 dozen cookies (depending on size)
30 minPrep Time
11 minCook Time
41 minTotal Time
- 1 ½ cup Otto's cassava flour (SIFTED)
- ¼ cup tigernut flour (blanched almond meal could work too)
- ¼ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking cream of tartar
- 1 tsp beef gelatin (optional)
- ¾ tsp sea salt
- 1 1/2 cup coconut palm sugar
- ½ cup room temp palm oil shortening
- ½ cup room temp coconut oil, still in mostly solid form
- 2 room temp eggs
- 1 tsp vanilla extract
- 4 tbsp milk coconut milk, full fat
- 1 cup grain free granola
- 1 cup chocolate cups (yes, more chips)
- 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 😛