SALTED CHOCOLATE CHUNK + PECAN COOKIES (PALEO), WITH CASSAVA FLOUR
I don’t have much of a sweet tooth, but every now and then I want a good chocolate chip cookie. Especially if it involves dark chocolate with flaky sea salt on top. Most paleo chocolate chip cookies are made with an almond flour base, but I wanted to make one with my favourite paleo baking flour, Otto’s Naturals Cassava flour. I’ve been doing a lot of baking with cassava lately as I find it has a really nice neutral taste similar to regular baking flour, and makes a great replacement for regular flour in most recipes.
These cookies are dairy-free, gluten-free, grain-free and full of healthy fat from the coconut oil. I use a good amount of fat in these cookies, and although I used an unrefined virgin coconut oil, the cookie doesn’t have a coconut taste to it. If you can tolerate dairy, they are also really good if you substitute the coconut oil with butter. I used a bag of chocolate chunks in these, but of course chocolate chips will work well too. The pecans can be substituted for walnuts if you have those, or maybe even a mix of the two together. Bake these for around 14-15 minutes, until the point that they seem just slightly underdone and have started to brown around the edges. They end up a bit delicate and crumbly, and kind of melt in your mouth when you bite into them.
This recipe makes around 30 large cookies.
SALTED CHOCOLATE CHUNK + PECAN COOKIES
- Preheat the oven to 350°F (175°C). Line some baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer with the paddle attachment, cream the coconut oil and coconut sugar together until it is creamed together.
- With the mixer running slowly, add the vanilla and then add the eggs, one at a time until fully incorporated.
- In a bowl, whisk together the cassava flour, sea salt and baking soda.
- Add the flour mixture to the coconut oil in the electric mixer with the machine running on low. I like to drape a tea towel over the top of the mixer so that the towel drapes on either side of the bowl and helps to keep the puff of flour that rises out of the bowl from billowing over everything on my counter. Mix until the flour is incorporated with the coconut oil.
- Stir in the chocolate chunks and chopped pecans.
- Scoop out large tablespoons of the mix and drop onto the prepared baking sheets, keeping the cookies about 2” apart. I used very large tablespoon scoops which were probably closer to being two tablespoons per cookie. Flatten down the dough a bit with your fingers and sprinkle with the fleur de sel.
- Bake for 14-15 minutes in your 350°F oven, until the edges are slightly brown. Remove from oven and let cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.