Chocolate Cassava Crunch Cookies

Makes 20 - 24 Cookies


  • 5 oz. dark chocolate
  • 3 oz. cassava strips
  • 1 tbsp. palm shortening
  • ¾ c. palm shortening
  • ½ c. coconut sugar
  • 1/3 c. maple syrup
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 ¼ c. almond flour
  • 1/3 c. + 1 tbsp. Cassava flour
  • ¾ tsp. sea salt
  • ¼ tsp. baking soda

    Preparation Instructions

    1. Preheat oven to 350 and line a baking sheet with parchment paper.
    2. Melt the chocolate and palm shortening in a large bowl and add the cassava strips and toss with the melted chocolate.
    3. Pour the strips on a pan lined with parchment paper and place in the freezer while you prepare the cookie dough.
    4. Add the palm shortening, coconut sugar and maple to a bowl and beat with a hand or stand mixer until mixture is light and fluffy.
    5. Add the egg, egg yolk and vanilla and beat to combine.
    6. Add the almond flour, cassava flour, sea salt and baking soda and mix until combined.
    7. Remove the chips from the freezer and add them to the cookie dough and mix for about 30 seconds or until chips are incorporated.
    8. Scoop about two tablespoons of cookie dough and place on the baking sheet. Flatten the top of the cookie slightly with the palm of your hand and cook for 8 minutes or until the bottom is slightly browned.
    9. Let set for a couple minutes and then place on a cooling rack.
    10. Repeat until all the cookie dough is gone.
    Recipe by  Artisan Tropic

    Recipe by Artisan Tropic

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