Chocolate chunk cookies (gluten-free and paleo)
Ingredients
  • 1/3cup olive oil
  • 1/3cup maple syrup
  • 1 1/2tsp vanilla extract
  • 1/2cup cassava flour
  • 1/3cup arrowroot powder
  • 1/3cup tapioca starch
  • 1/2tsp sea salt
  • 1/2tsp baking powder
  • 1 egg, beaten
  • 1/3cup chocolate chunks, naturally sweetened
Instructions
  1. Preheat oven to 350 degrees F and line baking sheet with parchment paper.
  2. Add olive oil and maple syrup and vanilla to large bowl or bowl of electric mixer and mix until well incorporated.
  3. In separate bowl, mix cassava, arrowroot, tapioca, baking powder, and sea salt.
  4. Add dry mix to large bowl and mix well.
  5. Add beaten egg to mix and mix until well combined.
  6. Fold in chocolate chunks. Then place bowl in fridge for 20-30 minutes to chill.
  7. When bowl is chilled and oven is preheated, using small ice cream scooper or small spoon, drop 1 tbs sized spoonful of cookie batter onto parchment paper, about 3 inches apart.
  8. Bake at 350 degrees F for 15-18 minutes until lightly golden on top. Then, let cool on baking sheet and then place cookies on cooling rack. Enjoy them warm or fully cooled!
Recipe Notes

Chocolate chunk flavor can be substituted with chopped nuts and/or raisins as well as cinnamon and other spices to achieve different flavor profiles! You can also leave them plain and frost them. In absence of naturally sweetened chocolate chips, you can chop up a naturally sweetened chocolate bar such as Hu Kitchen chocolate and use chunks in recipe.