Healthy Cookies That Actually Taste Good
You know how there are a lot of ‘healthy’ cookie recipes out there that actually taste like cardboard? This is definitely not one of those cookie recipes. You’ll be able to taste the maple flavoring in every bite. As a matter of fact, they might end up being your go-to cookie for the cookie jar!
To make them, you’ll first need to combine the cassava flour and baking powder in a small bowl and then set it to the side. Then grab a separate bowl and add in three room temperature eggs with maple syrup. Make sure that you’re using either raw syrup or one that’s paleo friendly! I have a list of maple syrup recipes just for you, don’t worry.
Beat the eggs and syrup with an electric mixer until well combined and then add in the melted coconut oil and pure vanilla extract. Mix to combine once more and then you can go ahead and add in your cassava flour and baking powder mixture.
Once you’ve mixed everything together, preheat your waffle iron and coat it generously with your leftover coconut oil. Pour in one tablespoon of your batter per cookie, cooking them until they’re golden brown (about 3-5 minutes).
Top 3 Tips for Baking with Cassava Flour
It’s important to keep in mind that baking with cassava flour is a lot different than baking with traditional refined wheat flours.
You can’t just automatically swap cassava flour in for wheat flour in the same amounts in your recipes and expect things to turn out the same.
So with that in mind, here are some of our top tips for baking with cassava flour:
- You don’t need to use as much cassava flour in recipes compared to wheat flour; it soaks up moisture and is more dense than other types of flour
- Cassava flour does have a somewhat nutty flavor to it – important to keep in mind if you aren’t a fan of the taste of nuts! On the other hand, it also makes for a great complementary flavor for paleo dishes that include nuts
- It’s also quite high in carbs, so if you’re trying to keep your daily carb intake to a minimum, be mindful of your macros when you’re making this recipe
3 Other Paleo Approved Flours (And Why They’re So Great!)
Cassava flour is far from the only paleo friendly alternative there is to using refined wheat flour. I like to use it mainly for making paleo waffles because of how similar it behaves to regular wheat flour, but I also keep a few handy other types of flour on hand to use for when the situation calls for it.
Here are three other great paleo approved flours that you can use for all of your baking needs:
- Almond flour is incredibly nutrient-dense with its heart healthy monounsaturated fatty acids, protein, dietary fiber, antioxidants, and essential vitamins and minerals. Much like raw almonds, almond flour also has beneficial effects on both your blood pressure and ‘bad’ LDL cholesterol levels, which may help to reduce your risk of developing cardiovascular disease. (1)
- Coconut flour is also a rather nutrient-dense baking flour. It’s low carb and incredibly rich in dietary fiber, while also containing trace amounts of protein and iron. More importantly, it’s a good source of medium chain triglyceride (MCT) fatty acids, which have demonstrated benefits when it comes to weight management and disease prevention. (2)
- Arrowroot flour is another great paleo baking flour that gets many of its health benefits from its starch content. It’s incredibly rich in folate and it also provides modest amounts of fiber and protein, while also offering up a few other essential nutrients like phosphorus, iron, and potassium. Arrowroot contains resistant starch, which has immune system boosting benefits and it’s even a great source of prebiotics as well! (3)
How to Store Your Waffle Cookies
You can store your paleo waffle cookies the same way that you would store any other type of homemade cookie. You’ll want to keep them sealed up in an airtight container or bag. You can keep them either at room temperature or in the fridge, it’s totally up to you.
More Paleo Waffle Recipes You’ll Love:
- 1½ cups cassava flour
- 2 tsp baking powder
- 3 eggs, room temperature
- ¾ cup maple syrup
- 1/3 cup melted coconut oil plus extra for greasing
- 1 tsp pure vanilla extract
- Combine the cassava flour and baking powder and set aside.
- Add the eggs and maple syrup and beat with an electric mixer until well combined.
- Add the coconut oil and pure vanilla extract and beat to combine.
- Add the flour mixture and mix to combine.
- Preheat the waffle iron and coat it generously with extra coconut oil.
- Pour one tablespoon of batter per cookie.
- Cook for 3-5 minute or until golden brown.