Post #2 and it’s another cookie recipe, and why the heck not? My kids love cookies and it’s so fun to make them together – it’s all about building fabulous memories in the kitchen with my family! And these cookies….they are just fresh and flavorful, a lovely little cookie that is like a peanut butter and jelly sandwich in the form of a cookie. To be enjoyed with a big glass of milk – milk moustache optional.
But, let’s talk about this new gluten-free flour I used: Otto’s Natural’s Cassava Flour. I’m so happy that the good folks over there let me try it out.
Cassava, also known as yuca, is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. It’s nutritious and easier to digest, plus it’s a gluten-free, grain-free, and nut-free flour with the taste and texture of wheat! You can read more about Otto’s Cassava flour on their website as well as some other recipes to try out.
I have had some serious disasters in the kitchen using gluten-free flours and I can say that this flour was so easy to use and really did bake just like wheat flour. I’m impressed!
- 1 tablespoon flaxseed meal
- ½ cup creamy peanut butter
- 3 tablespoons pure maple syrup
- ¼ cup coconut oil, melted
- ½ cup coconut palm sugar
- ¼ teaspoon fine grain sea salt
- 1 teaspoon cinnamon
- 1 cup Otto’s Naturals Cassava Flour, sifted
- ½ cup jam of choice (I used half blueberry and half strawberry)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
- In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
- In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
- Add the sifted cassava flour to the wet ingredients and stir until combined.
- Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
- Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Are you excited to try Otto’s Naturals Cassava Flour?
So there it is, posting on my new blog has been so much fun and I can’t wait to share more with you all! The first installment of “Pure Voice” is coming this week so look out for it. =)
Enjoy!
Jennifer
They look amazing!! It’s crazy because I cook and bake now mostly grain free and I feel great when I eat them, even the treats! YUMMY kudos!
I think sometimes I feel better eating this way too, and it’s nice to find a good flour to use! thanks for stopping by Lindsay! =)
I’ve never tried this type of flour, but if you say it bakes the same as whole wheat flour, I may have to give it a shot! I weaned my family off of white flour in baking and now they don’t even notice.
it’s great!!! definitely try it and let me know! =)