These cookies to me we’re a real solid reminder that I need to be baking way more regularly than I do now. There’s something so simple and healing about the act of making cookies. They’re hard to mess up, they make the kitchen smell amazing and you get to snack on cookies when it’s all said and done. Plant based cookies have won my heart because the cookie dough is incredibly safe and delicious to eat all on its own!

Otto’s Cassava Flour has become my go-to kitchen staple for baking. Its absorbent, fluffy, gluten-free, grain free, and in my opinion the easiest GF flour alternative to work with. The more I work with it, the more I love it better than your typical wheat flour. I also really love the fact that its becoming easier and easier to find at grocery stores!

This recipe incorporates Otto’s cassava flour and cacao - both earthy and velvety in baking making these some delectable tasty treats. Topped with some raspberry and dark chocolate - these will become your new go to for self-care, your special someone or for when your friends come over!

Makes 12 cookies

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The Goods:

  • 1/2 cup almond butter

  • 2 chia or flax eggs (1 egg is 1 tsp ground chia/ flax seeds mixed with 2 1/2 tsp water)

  • 3/4 cup coconut sugar

  • 2 tbsp melted coconut oil

  • 1/4 cup almond milk

  • 1 tsp cinnamon

  • 1/2 cup Otto’s Cassava Flour

  • 1/2 cup cacao powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 dark chocolate bar

  • 1 handful raspberries

  • 1/4 cup chopped pistachios.

The Method:

  1. Preheat oven to 350.

  2. In a mixing bowl, add almond butter, chia/flax eggs, coconut sugar, coconut oil and almond milk. Mix well. Set aside.

  3. In a separate bowl, mix together cinnamon, Otto’s Cassava Flour, cacao powder, baking soda, and salt.

  4. Slowly add the dry mixture to the wet 1/4 cup at a time until well incorporated.

  5. Line a baking sheet with parchment paper or a silpat.

  6. Scoop out heaping 1-2 inch dough balls separated by a few inches onto the baking sheet.

  7. Top with chopped pieces of the dark chocolate bar and fresh raspberries

  8. Bake for 12-13 minutes.

  9. Immediately after being pulled out of the oven, top with pistachios so they stick to the melted chocolate bars.

  10. Transfer to a cookie rack and let cool a bit before devouring.

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