Try this delicious grain-free traditional-tasting chocolate chip cookie!
- ¼ cup (½ stick) butter or butter alternative
- ½ cup coconut sugar
- 2 tablespoons honey
- 1 egg, large
- 2 teaspoons vanilla
- 1 cup Pamela’s Cassava Flour
- ½ teaspoon salt
- ¾ cup chocolate chips
Yield:
Preheat oven to 350° with rack in top third of oven. Line insulated cookie sheet with parchment paper. In a medium bowl, beat butter, coconut sugar, and honey together until creamy. Beat in egg and vanilla until very well blended. Stir in Cassava Flour, salt, and chocolate chips.
Scoop about 2 tablespoons of dough and form into a ball. Place ball on cookie sheet. Continue with rest of dough, spacing balls about 2 inches apart. Slightly flatten balls (to about ¼ to ½-inch tall) with damp fingers. Bake 12 to 14 minutes, or until light brown. Cool completely before removing from cookie sheet.
NOTE: Using an insulated cookie sheet lined with parchment paper gives the best results, but a regular greased cookie sheet works well too.
VARIATION: In place of coconut sugar and honey, use ½ cup brown sugar and ¼ cup white sugar.
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