Nothing goes better than chocolate and coffee.
In my humble opinion.
In this grain free cookie recipe, I give you just that!
This recipe was inspired by a recent trip to my local market. I was reaching for coconut flour and stumbled upon tapioca flour. I had heard of it being used in some Paleo recipes, but wasn’t sure if it was truly 100% grain free. After a quick Google search I came to realize that tapioca flour was nothing more than ground yucca/cassava root!
Here are the specs from Bob’s Red Mill:
Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. The flour is made from the starch extracted from the South American cassava plant. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid.
Tapioca flour helps bind gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca flour is an extremely smooth flour, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch (use 2 Tbsp tapioca flour for each 1 Tbsp corn starch). Moreover, it never coagulates or separates when refrigerated or frozen. Use in combination with other gluten free flours for best results.
Sign. Me. Up!
After some researching on the web, I decided to just jump in and play with this new-to-me flour. The result were these cookies.
Espresso Chip Cookies yields 15-18 cookies
These soft, chewy and crumbly cookies are PACKED with the flavors of espresso, dark chocolate and the slightest little hint of coconut from the flour and added unsweetened coconut flakes.
1 1/2 cups tapioca flour
1/2 cup pecan or almond meal
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tbsp. instant espresso
1/4 cup unsweetened coconut flakes
2 eggs + 1 egg white
1/2 stick of butter, melted
2 tbsp. raw unfiltered honey
1 tsp. pure vanilla extract
1/2 cup dark 75% or higher chocolate chips (or shavings)
1. Preheat oven to 400. In a bowl combine flour, nut meal, baking powder, baking soda and salt. Set aside.
2. In a mixing bowl, combine eggs, egg white, cooled butter, honey and vanilla extract.
3. Carefully add dry ingredients to wet ingredients while continuing to mix.
4. Fold in espresso granules, chocolate and coconut flakes.
5. Drop spoonfuls of the dough onto a lightly greased baking sheet. Make sure they’re spaced out a bit.
6. Bake 6-8 minutes until tops are golden brown. Let cool and enjoy!
