It’s officially cookie baking season, huzzah! To begin the cookie festivities, I’ve got an exciting addition to your repertoire: Chocolate Chip Cookies made with Cassava Flour.
What is Cassava Flour?
Have you tried cassava flour? I’ve used it some, but decided it was time for some serious experimenting, which is what I have been doing these past few weeks.
Cassava–also known as yuca– is a tuber in the same family as taro, yams, and potatoes. Tapioca is made from yuca as well, but cassava four and tapioca starch are not one in the same.
Cassava flour is made from the entire yuca root (peeled, dried and ground), whereas tapioca starch is the product of washing, pulping, and extracting the starch alone. The latter is bright white and chalky to the touch (similar to cornstarch), while the former is off-white and more granular (yet still fine, similar to rice flour) in texture.
Can Cassava Flour Replace All Purpose Flour?
A caution, based on my testing: do not be fooled by websites and packages that claim cassava flour can be substituted 1:1 for wheat flour. It cannot. It has a stretchy, gooey quality when used solo.
However, I am discovering that it can work beautifully when combined with other flours, yielding results that are very similar to all-purpose flour. Exciting!
Combine Cassava Flour & Coconut Flour for Great Baking Results
Coconut flour + cassava flour is a particularly harmonious blend. It is the combination that makes these chocolate chip cookies remarkably similar to a soft-bake cookie made with all-purpose flour and eggs.
How to Make Cassava Flour Chocolate Chip Cookies
In addition to being perfectly delicious, these cookies are a breeze to make. Begin by whisking together the dry ingredients in a small bowl: cassava flour, coconut flour, baking soda and salt. In a medium bowl, combine 1/2 cup melted coconut oil or vegan margarine with 1/2 cup coconut sugar (or the granular sugar of you choice) and a teaspoon of vanilla.
Add the flour mixture,to the wet ingredients, stirring until combined, and then add miniature semisweet chocolate chip (mini chips= maximum chocolate chip distribution). The dough will look very similar to a traditional chocolate chip cookie dough.
Despite looking and tasting like ordinary cookie dough, the cassava-coconut flour combination does not spread much. Hence, after scooping the dough (I use a small cookie scoop), you will need to use your fingers to flatten the dough into a round cookie shape (about 2 inches across, 1/4-inch thick).
The cookies keep well at cool room temperature, or can be stored longer term in the refrigerator or freezer (although, they do not last long at our house! :)).