Cassava Flour Cookies (Double Chocolate Cardamom)

These Cassava flour cookies have the perfect texture and taste and are grain-free, gluten-free, nut-free, AND dairy-free.

Cuisine American

Diet Gluten Free, Halal, Kosher, Vegan, Vegetarian

Keyword Double Chocolate Cardamom Cookies with Cassava Flour

Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings cookies

Calories 108

¼ cup bittersweet chocolate chips (I use 63% dark) for melting
2 large eggs
scant 1/2 cup sugar
1/2 cup palm/vegetable shortening
1 teaspoon vanilla extract
2/3 cup Otto’s cassava flour unsifted
1 tbsp cacao or cocoa powder
1/2 tsp baking powder
½ tsp baking soda
6 cardamom pods (or 1/8 tsp heaped ground cardamom) seeds removed and finely ground using a mortar and pestle
1/8 teaspoon salt
1/3 cup bittersweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the dry ingredients (cassava flour, cocoa powder, baking powder, baking soda, ground cardamom, and salt). Set aside.
Place the chocolate chips in a medium, microwave-safe bowl and microwave in 30-second intervals, stirring in between each cycle, until the chocolate is melted. Set aside to cool.
In a stand mixer with a paddle attachment (or by hand), beat the eggs, sugar, and shortening together on medium-high speed for 6 minutes, until pale, fluffy, and greatly increased in volume.
Lower the speed and mix in the melted chocolate and vanilla extract. Use a spatula to scrape down as necessary.
Mix the dry ingredients in the chocolate mixture on low speed just until incorporated. Scrape the sides and the bottom of the bowl with a spatula as needed. Fold in the chocolate chips. Allow the dough to cool for 15 minutes in the refrigerator.
Spoon the cookie dough by heaping tablespoonfuls onto the prepared sheet. Give at least an inch of space in between the cookies because they will spread out a little. Bake in the oven for 12 minutes. When done, remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes.

Makes 18 cookies.