- 1 cup Ottos cassava flour
- 1 cup organic Tigernut flour
- 1 cup organic gf/df chocolate chips
- 1/2 cup organic coconut shreds
- 1 1/2 cups coconut sugar (for sugar free you can sub with 100 percent monk fruit with no fillers)
- 2 pastured eggs
- 1/3 – 1/2 cup ghee, melted
- 1 Tbsp pure vanilla (alcohol free)
- Pinch sea salt
- Preheat oven to 325F
- Gather a large mixing bowl and combine all the dry ingredients.
- Add the wet ingredients and using your hands, knead dough until all ingredients have been combined. (you want a dry batter to prevent cookies from spreading while cooking)
- Line a baking tray with parchment paper and form dough into small balls. Spread out evenly on your baking tray and press down with a wet fork.
- Bake for 10 min or until golden. Let cool before transferring to a glass storage container. These cookies can be frozen for up to 2 months.
Ottos cassava flour is a godsend if you are someone following a low histamine, MCAS friendly diet. Ottos cassava flour is the only cassava flour that I have found that is NOT fermented. Crazy huh? Who would have thought that a root vegetable flour would need to be fermented! Cassava is an excellent source of carbohydrates, fibre, vitamin C, thiamine, riboflavin, and niacin. This delicious root vegetable also contains 25 percent protein! No wonder this satiating food is a staple in so many parts of the world.
If you are looking for a sweet treat while following a therapeutic diet, look no further than these nutrient dense, flavourful cookies!
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.