Recipe #15: Chocolate Chip Cookies
My chick died, and I needed some comfort food.
My husband and I woke up early yesterday. We checked on the hurt little one and found that she wasn’t breathing. The sun had already come up, so we let all the birds out of the coop for the day and made the decision to separate Red from her chicks. She was really upset about it, yelling and wandering all around the coop trying to find a way back in. Then we buried the dead chick in the yard. This was all really sad, so I decided that I was going to make myself some cookies since the kids were still asleep.
Just as I opened the door to go back inside, my 8-year-old son was about to walk out. He was awake earlier than I expected. He didn’t know that the chick had gotten attacked or that it had died, and I wasn’t ready to tell him yet. I felt like a bad mom because all I wanted to do was spend some time alone and hog out on cookies. So, I did what any bad mom would do. I sent him to clean his room and made cookies as quickly and quietly as I could while he was busy upstairs. I removed them from the pan while they were still hot and stashed them away so I could grab some and hide in my room with them. I didn’t share at all. Isn’t that awful?
Don’t feel too bad for him, though. I made him some more today. We shared. 🙂
I got this recipe at the Paleo f(x) conference, from the Otto’s Cassava Flour booth. It’s the best paleo cookie that I’ve made for my family, although I don’t make desserts very often. While paleo desserts are much better for you than anything you’ll buy at the store, they should not be eaten regularly. They still use sweeteners (this one uses maple syrup) that raise your blood sugar, and they fill you up and take the place of other, more nutrient-dense foods that your body needs. For example, when I ate an entire batch of these yesterday, I wasn’t hungry for much else. I don’t think I ate a single vegetable all day.
However, these are good for an occasional treat. Just be careful, because if you’ve been good about avoiding sugar, it just takes one bite to ruin it all. You’ll find yourself craving sugar again and sneaking around in the kitchen to make desserts without having to share with your kids. It’s a slippery slope.
Here is the recipe I got at Paleo f(x):
The first time I made these, I followed the recipe. Since then, I’ve been using less maple syrup, no sugar, and no baking soda. My family didn’t notice the difference.
When I make them, I only make a half-batch. I’m less likely to eat too many if there are fewer cookies. Here is my version of the cookies:
Cassava Flour Chocolate Chip Cookies
- 60 grams Cassava Flour (I use my kitchen scale and don’t know how many cups that is)
- ½ TBS gelatin (Great Lakes or Vital Proteins both make quality, grass-fed gelatin)palm shortening
- ½ tsp salt
- ¼ cup palm shortening
- 1/8 cup maple syrup
- 1/8 cup filtered water (I just fill up my ¼ measuring cup halfway with water and top it off with maple syrup)
- ¾ tsp vanilla extract
- Carob chips** or chocolate chips, however many you like (use carob if you follow the Autoimmune Protocol)
To make them, I combine the first three ingredients in a small bowl and stir. Then I put the shortening, water, maple syrup, and vanilla in a small mixing bowl. I always try to mix the shortening with the maple syrup, water, and vanilla, but it never does anything. It doesn’t combine. Then I dump the dry ingredients into the wet ingredients and mix it up until it is well combined and looks like dough. Next, I throw in chocolate chips or carob chips and stir again.
I make small balls of dough and flatten them out with my fingers. You have to flatten them because they won’t flatten on their own. They will not change shape or size very much.
I like small cookies because I feel like I’m getting more. 🙂
Bake at 350 degrees for 9 – 13 minutes, until golden. Mine usually take about 13 minutes. Allow to cool slightly and then eat!
In case you are wondering, cassava flour comes from the root of the cassava plant, which is native to South America. It is also called yuca (and yuca is different than yucca). It’s all very interesting. To make cassava flour, the root is boiled, dehydrated, and ground into flour. You could even make cassava flour at home if you wanted to.
**If you choose to use carob chips, I suggest making your own. The carob chips in the link taste good, but they contain beet sugar and soy lecithin. You could make your own chips using coconut oil, carob powder, and maple syrup or honey as long as you have mold. Or you could pour your carob mixture into a dish and then break that bar into carob chunks to use in your cookies. Just freeze the mixture in the molds until they’re hard, then use them in your cookies!
I hope you like the recipe!