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Ingredients:
- 1/2 cup butter, or ghee, room temperature
- 1 cup coconut sugar
- 1 egg
- 1 ¼ cups cassava flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¾ cups dark chocolate chips
Directions:
- In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
- Once a crumbly dough forms, add in egg. Mix until combined.
- Then, sift in cassava flour. Stir to combine. Add in remaining ingredients except chocolate chips.
- Once a dough is formed, fold in chocolate chips.
- At this point, refrigerate the dough for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or your hands to roll dough into 1 ½ inch balls. Place on parchment paper and lightly flatten each ball of dough. See photo above. Repeat for all dough.
- Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
- Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
- Then, carefully remove cookies and serve.
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