December is undoubtedly all about cookies. But January needs cookies, too.
January cookies need to be comforting, uncomplicated, and not-too-sweet. They should be healthy, yes, but still fall squarely in the realm of cookies, not health food.
My 5-Ingredient Cassava Flour Applesauce Cookies fit the bill!
Soft and cakey, these applesauce cookies are at once both old-fashioned and new-fangled (cassava flour). They are also:
- Vegan (egg-free & dairy-free}
- Low-carb & low-sugar
- Fast & easy to prepare
- Only 36 calories per cookie
Cassava flour is the only unusual ingredient. I am still getting the hang of it in my various kitchen experiments, but so far, I love it. It is a naturally grain-free and gluten-free flour made from the whole cassava root, which has been peeled, dried and ground into a fine powder.
How to Measure Cassava Flour
Cassava flour has one issue that needs addressing: measurement.
See the photo above? It is the measurement, by weight (in grams), for 1/4 cup. It does not come close to the top of the cup. Moreover, what constitutes 1/4 cup of cassava flour varies from one manufacturer to another (aargh)! Looking at 5 different brands (Bob’s Red Mill, Thrive, Otto’s, Terrasoul and Anthony’s) , the range is 30 grams to 35 grams (2 bags list 30 g, 2 bags 32 g, 1 bag at 35 g).
In the world of flours, that is huge difference that can create dramatically different results: based on the bags, a standard cup of cassava flour can be 120 grams to 140 grams!
Hence, for my cassava flour recipes, I am choosing the middle ground:
- 1/4 cup of cassava flour is 32 grams
- If using a cup measure, do not fill (anywhere close) to the top of the cup!
- For greatest accuracy, use a small digital kitchen scale to measure
Now, back to this (otherwise) super-easy recipe! In a medium bowl, whisk together 1/2 cup unsweetened applesauce, 2 tablespoons creamy nut butter (e.g., cashew, almond, peanut), and 2 tablespoons coconut sugar (or the granulated sugar of your choice).
Stir in 43 g (1/3 cup) cassava flour and 1/2 teaspoon baking powder until blended. You can also add 1/8 teaspoon fine sea salt, if you like.
The cookie dough will be fluffy, not stiff.
Using a small cookie scoop or rounded tablespoon measure, scoop the dough onto a parchment paper-lined baking sheet, spacing about 2 inches apart. You should get a yield of 13 cookies.
Bake in a preheated 350F oven for 11 to 12 minutes until golden brown and set at the centers.
Let the cookies remain on the cookie sheet for 5 minutes (they will continue to firm up) before transferring to a wire cooling rack to cool completely.
Who wants cookies? 🙂
This is a basic recipe, and you can always keep it that way.
Or, customize ( a little, or like crazy!).
Here are some suggested additions:
- A splash of vanilla extract or 1/4 to 1/2 teaspoon of ground spices (e.g., ginger, cinnamon, pumpkin pie spice)
- A sprinkle of cinnamon sugar, chopped unsweetened flake coconut, colored sprinkles, finely chopped nuts or seeds
- Chocolate chips or cacao nibs (mix in, or sprinkle on top before baking)
- A nut (e.g., pecan, walnut, almond) pressed in the center
- Jam or preserves (make an impression in center of dough, fill with 1/4 teaspoon jam before baking)
Whichever way you make them, you’re going to love them!
Soft and cakey applesauce cookies made with cassava flour. A cinch to make, they are vegan, Paleo, oil-free, grain-free, gluten-free, and only 36 calories each!
- 1/2 cup (125 mL) unsweetened applesauce
- 2 tablespoons (32 g) creamy nut butter (e.g., cashew, almond or peanut)
- 2 tablespoons (18 g) coconut sugar or brown sugar
- 43 g cassava flour (about 1/3 cup, not filled to top of cup; see note)
- 1/2 teaspoon baking powder
- optional: 1/8 teaspoon fine sea salt
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the applesauce, nut butter and coconut sugar until blended and smooth. Add the cassava flour, baking powder, and (optional) salt, stirring until blended into a fluffy cookie dough.
- Using a small cookie scoop or rounded tablespoons, scoop the dough onto the prepared sheet in 13 equal portions (space about 2 inches apart).
- Bake in the preheated oven for 11 to 12 minutes until golden brown and set at the centers. Cool on sheet for 5 minutes before transferring cookies to a cooling rack to cool completely.
Storage: Store the cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
How to measure cassava flour: Cassava flour can be difficult to measure (and standards for 1/4 cup vary from 30 to 35 g, depending on the brand). Additionally, 30 to 35 grams does not fill a 1/4 cup measure. Here are the measurements I use: (1) 1/4 cup of cassava flour is 32 grams (128 g per cup); (2) If using a cup measure, do not fill (anywhere close) to the top of the cup! (3) For greatest accuracy, use a small digital kitchen scale to measure.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 36
- Sugar: 3 g
- Sodium: 26.6 mg
- Fat: 1.2 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.2 g
- Fiber: 0.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: cassava flour cookies, 5 ingredients, vegan, egg-free, dairy-free, oil-free, paleo, grain-free, gluten-free, low calorie, cookies