Chocolate Cassava Crunch Cookies

Posted by Maria Guzman on



Yields: 20-24
Prep time: 15
Total time: 45

Chocolate Covered Cassava Strips:
  • 5 ounces dark chocolate
  • 3 oz cassava strips
  • 1 tablespoon palm shortening
  • ¾ cup palm shortening
  • ½ cup coconut sugar
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 ¼ cup almond flour
  • 1/3 cup + 1 Tablespoon Cassava flour
  • ¾ teaspoon sea salt
  • ¼ teaspoon baking soda


  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

If cookies spread out too much you can add a tablespoon or two of flour to thicken.

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