Chocolate Chip Cookies

INGREDIENTS

3/4 cup Thrive Fields Cassava Flour (3 oz, just under 1/4 of a 16 oz pack)

1/4 cup coconut oil or unsalted butter, softened

1/3 cup coconut sugar or brown sugar

1 egg

1/2 tsp vanilla extract 1/4 tsp baking soda 1/8 tsp salt

1/3 cup dark chocolate chips

DIRECTION

1. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment.

2. In a medium bowl, use a fork or hand mixer to cream together the coconut oil (or butter) and sugar until smooth and fluffy, about 2 minutes.

3. Beat in the egg and vanilla extract until fully incorporated and light in texture.

4. Stir in cassava flour, baking soda, and salt until a thick dough forms. If too dry, add 1–2 teaspoons of milk or water.

5. Use a spatula to fold the chips evenly into the dough.

6. Scoop tablespoon-sized amounts of dough onto the baking sheet, spacing evenly. Gently flatten each cookie with your palm.

7. Bake for 10–12 minutes, or until edges are just golden. They’ll look slightly underbaked in the center—perfect.

8. Let cool on the tray for 5 minutes before transferring to a wire rack. Store in an airtight container for 3–4 days.