Ingredients

The following ingredients have 4 Servings
  • ½ cup (130 g) room temperature, well-stirred cashew butter ((such as Artisana; or try almond or peanut butter))
  • ¼ cup + 2 tablespoons (110 g) maple syrup ((preferably dark))
  • 1 tablespoon (8 g) coconut sugar ((or 1 tablespoon more maple syrup))
  • 3 tablespoons (35 g) melted, cooled coconut oil ((or ghee if not vegan))
  • 1 teaspoon GF vanilla extract
  • ¼ cup + 2 tablespoons (55 g) cassava flour ((I use Bob's Red Mill; or try sweet rice or AP flour if not paleo))
  • ¼ cup + 2 tablespoons (40 g) tiger nut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 4 ounces (115 g) coarsely chopped bittersweet chocolate, plus extra for the tops ((70-75% cacao mass))
  • flaky salt such as Maldon, for sprinkling

Instruction

  • Position a rack in the upper third of the oven and preheat to 375ºF. Line a rimless cookie sheet with parchment paper for easy cleanup.
  • In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth and emulsified.
  • Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
  • Scoop 2-inch diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a pinch of flaky salt.
  • Bake the cookies in the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.
  • Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.