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The best chocolate chip cookies you’ll ever eat- tried and true!

These chocolate chip cookies are a VERY common request from our family and friends. They are the cookies I bring to all family events because if I don’t…well shame on me haha.


They have zero refined sugars, they are gluten-free and they’re so easy to make!


A few things about these cookies before we get started:

  1. These are best refrigerated. I know, I know, it goes against your typical “warm chocolate chip cookie”. But trust me when I tell you…their amazing texture and taste will leave you MORE than pleasantly surprised. Sorry Nestle Tollhouse, you take the backseat here.

  2. I use cassava flour in this recipe. Now, for those who don’t know, you CANNOT eat raw cassava because of the naturally occurring forms of cyanide. This is not to fear you by any means! It is perfectly safe when cooked. But please, do not ingest it raw. Feel free to do more research on this! 🤍

  3. I skip a lot of steps that most professional bakers would probably face palm me for. I don’t have time for extra steps, so all of my recipes are quick and easy as possible. Trust the process. These cookies are divine.

  4. Make a double batch. Just…make the double batch. They go down easy, and fast.


Now, let’s jump in and make the worlds best chocolate chip cookies together, shall we??



WHAT YOU WILL NEED:


  • Oven

  • Parchment paper


INGREDIENTS:


  • 1/2 cup ghee

  • 1/3 cup raw gallberry honey (you can use any type of raw honey, but I highly recommend gallberry for flavor)

  • 1/4 cup bamboo sweetener (We sell this exclusively in the office; if you’re interested, message us at 386-247-0608. If you don’t have bamboo sweetener, you can use coconut sugar, monk fruit sweetener or date sugar instead).

  • 1 tsp vanilla extract

  • 1 egg

  • 1 cup cassava flour (I use this brand)

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder (I use my non-toxic recipe)

  • 1/4 tsp fine grain sea salt (I use this brand)

  • 1 cup dark chocolate chips (I use this brand)


STEPS:


  1. Preheat oven to 350 degrees

  2. While preheating, add all of the ingredients above, except for the chocolate chips, and mix well. I like to use my stand mixer to make it easier, but definitely not necessary. Feel free to get that arm workout and mix with a spoon and/or your hands. If you use a stand mixer, mix on LOW! The cassava flour will go everywhere if you don’t.

  3. Once mixed well, fold in the chocolate chips and mix.

  4. Put the entire bowl of dough into the refrigerator and let sit for a minimum of 15 minutes. The longer you let the dough chill, the better. This step contributes to the texture and taste of the cookie, as well as helps with forming the cookies. Do not skip this step.

  5. While the dough is chilling, put parchment paper on a large baking sheet.

  6. After a minimum of 15 minutes, take the dough out of the refrigerator and roll each cookie into balls about the size of a golf ball (or use a medium cookie scoop). Keep cookies at least 2” apart (they spread a lot when they bake! If you don’t keep the far enough apart, you’ll end up with a cookie sheet haha).

  7. Bake in the preheated oven for 10 minutes or until golden brown. Repeat for the remainder of the dough.

  8. Allow to cool to room temperature and then place in the refrigerator. Don’t try to move them right away. Cassava flour, in its very nature, is very fragile when warm. The cookies will fall apart very easily when warm. Trust the process and let them cool before eating. Refrigerate for a few hours before eating for the best taste and texture!

  9. Enjoy within a week (if they aren’t all eaten in the same day!)


Let me know how much you LOVE this recipe by liking this post, leaving a comment and sharing with your friends.


I hope this recipe blesses you as much as it has us!


God Bless,


Taylor

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