Grain free, nut free & gluten free, but definitely not boring! These cookies are free of many common allergens and are made with cassava and tigernut flour.
I cannot believe August has already gone by! Where did this summer go?
Of course it is not over yet, but days, weeks and months are flying by so much faster than what I remember as a kid.
Back then, school would end in June and the next 2 months or so would be pure bliss. Waking up at noon, biking with friends all day, going to the pool, hanging out at the park, doing groceries with my mom for hours... The summer would feel so much longer.
And now, it feels like I blink and yet another week or month has gone by. It is only when I look back at my month and assess all that I have done that I realize yep, it makes sense, lots of things were accomplished.
Nevertheless, it does feel like I do not have as much time as I used to. With new responsibilities and being a freelancer, life is not slow paced to say the least.
That’s why I am incredibly looking forward to a bit of time off. I am going to New Zealand in a few days with my boyfriend and am so excited to spend days on end in nature; to explore, breathe in the fresh air, hike, take photos...
Before my vacation though, I really wanted to share with you a recipe for cookies that I made a few weeks ago and that instantly made it on my “to remake and to write down ingredients” list.
The second time I made them, I thought maybe the first time was just a lucky batch, maybe these cookies will not be as good as I remembered them to be: FALSE.
They were just as good! When coming out of the oven, these chocolate chip cookies have a lightly crispy exterior and are soft and chewy in the middle. After a day or so, they become more the chewy kind, but do not lose any of their deliciousness.
These cookies contain a few ingredients that are a little unusual: tigernut flour and cassava flour. I would not suggest swapping these flours out with any other nut flours, gluten containing flours or gluten free flours. The only swap I know works is swapping the cassava flour with green plantain flour.
The reason why I used these flours instead of any other traditional flours is because I am still on an elimination diet and unfortunately, I cannot eat any grains except quinoa. Also, nuts are sadly still off the table. After working hard to find alternatives to some of my favorite flours, I discovered my “magic trio:”
tigernut flour (made from a very small root vegetable that is very chewy, slightly sweet and quite fibrous)
cassava flour (made from cassava or also known as yucca, a root vegetable)
green plantain or green banana flour (made from green plantains)
These flours have been a life saviour in my elimination diet journey. I have used them individually and mixed together to create tasty cookies, muffins, and brownies! If you would be interested in more recipes involving any of these 3 flours, make sure to let me know and I will definitely try to develop more of them and share them here.
A FEW NOTES ON THIS RECIPE:
I cannot guarantee that by swapping out any of the flours with another kind will yield a successful result. HOWEVER, I know that cassava flour can be swapped with green plantain flour.
No apple sauce? I think pureed pumpkin or mashed banana could be a great swap here.
Maple syrup can also be swapped with another liquid sweetener like honey or agave.
Voilà guys, without further ado, let me introduce you to my favorite grain and nut free chocolate chip cookies!
If you guys end up making this recipe, be sure to let me know in the comments below or on Instagram (@muriellebanackissa)!
Happy end of the summer!
Chewy Grain Free Nut Free Chocolate Chip Cookies
Prep time : 5 minutes
Cooking time : 10 minutes
Total time : 15 minutes
Yield : 10 cookies
1 cup tigernut flour
2 tbsp cassava flour
1/4 tsp baking soda
Pinch of sea salt
2 tbsp maple syrup
2 tbsp unsweetened applesauce
1 tbsp avocado or coconut oil
1/4 cup vegan mini chocolate chips (I use this brand)
Preheat oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
Add tigernut flour, cassava flour, baking soda and sea salt to a bowl. Mix.
Add maple syrup, unsweetened applesauce and oil and combine using a rubber spatula.
Fold in chocolate chips.
Scoop out dough using a tablespoon. Roll into balls using your hands and place on prepared baking sheet.
Gently press on each cookie with your fingers to flatten slightly.
Bake for 13 minutes. Remove from the oven. Let cool for 10 minutes and enjoy.
Store in an airtight container at room temperature for 2-3 days.