Soft & Cakey Chocolate Chip Cookies (Paleo & g/f) (Edit recipe)

429 recipes
|
735 followers

Soft, cakey and oh so delish! Most any Cookie Monster you know will most certainly enjoy this one. Couple options in the baking of this cookie. IF you prefer a cakey, soft cookie. Refrigerating the dough is a must. IF you enjoy a flatter cookie that ends up being a bit crisp as it cools, bake without refrigeration. Your choice and equally delicious either way!

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

11 minutes to 13 minutes

INGREDIENTS

9

Serves: 24-26

Ingredients

1.75 cups Cassava Flour (Certified Non-GMO) - Otto’s Naturals
.5 tsp Real Salt - Redmond
.5 tsp Baking Soda
.75 cup Butter, Salted, softened (can sub organic shortening or ghee)
.75 cup Maple Sugar
.75 cup Coconut Sugar
2 whole Eggs, room temperature
2 tsp Pure Vanilla Extract
1-1.5 cups Dark Chocolate Chips

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, add cassava flour, salt and baking soda, whisk to combine and set aside.
In a stand mixer with whisk attachment or large bowl with a hand mixer, add butter and mix just to loosen it up a bit. Toss in sugars and mix until well combined.
Add eggs one at a time, mixing after each till well incorporated. Add vanilla, mix well.
Add flour mixture to wet ingredients, mixing until well combined then adding in chocolate chips with a final mix to combine.
Scoop dough into ping pong ball sized dough balls and refrigerate for 20 minutes. While chilling, preheat oven to 325°. Once chilled, place on baking sheet lined with parchment about 2″ apart. Bake approximately 14-16 minutes or until just golden brown and middle is set. If you like a crisper cookie, no need to refrigerate. Simply bake in a preheated 325° oven for 11-13 minutes or until just golden and middle is set. These will spread a bit more as they bake and crisp up a bit as they cool.
Once baked, let set for a few minutes on baking sheet then remove to cooling rack to finish cooling. Leftovers can be stored at room temperature in an air tight container.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	10 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	15 g
Sodium:	121 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated for total recipe.