Cassava Butter Cookies & Bitter Sweet Orange Chocolate

My Nut’n Butter than Butter Cookies recipe is so perfect for avoiding gluten, but the recipe contains corn and rice flour. For those of us trying to stay clear of corn and rice, I’ve created a super yummy Cassava Butter Cookie that is dipped in bitter sweet orange chocolate.  You can dip my Nut’n Butter than Butter Cookies in the bitter sweet chocolate as well for a special treat. Try either of these scrumptious butter cookies with my Bitter Sweet Orange Chocolate Mousse!

These are so delicious with or without the Bitter Sweet Orange Chocolate topping below. I love them with a warm cup of tea or coffee with a splash of coconut cream and a dash of Chai seasoning. Perfect for the rainy days ahead. They also freeze wonderfully and can be stored in a container with sealed lid. That is if you have any left!

Cassava Butter Cookies & Bitter Sweet Orange Chocolate
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12-18 cookies 15 minutes
Cook Time
16-18 minutes
Servings Prep Time
12-18 cookies 15 minutes
Cook Time
16-18 minutes
Cassava Butter Cookies & Bitter Sweet Orange Chocolate
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12-18 cookies 15 minutes
Cook Time
16-18 minutes
Servings Prep Time
12-18 cookies 15 minutes
Cook Time
16-18 minutes
Ingredients
Casava Butter Cookies
  • 1/2 cup ghee
  • 1/3 cups 100% pure maple syrup
  • 1 tsp pure vanilla
  • 1 cup almond flour
  • 2/3 cup tapioca flour or arrowroot flour
  • 2/3 cup cassava flour
  • 1/2 tsp himalayan salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamon
  • 1/4 cup blanched almonds chopped roughly
Bitter Sweet Chocolate
  • 1/2 cup bitter sweet chocolate I use Enjoy Life dark chocolate chips
  • 1 tsp Triple Sec or 1-2 drops of orange flavoring/oil
  • 1 tsp coconut cream milk
  • 1 pinch himalayan salt
Servings: cookies
Units:
Instructions
  1. Preheat the oven top 375. Line a cookie sheet with baking paper.
  2. Place all the ingredients for the cookies EXCEPT the blanched chopped almonds, in your mixer bowl and blend on medium for 3 minutes scraping the sides often.
  3. Make sure it is mell mixed and is stiff like play dough! Add the blanched chopped almonds and blend for 30 seconds.
  4. Form into a 4 by 8 rectangle about 1 inch thick. Place in the fridge for an hour to make sure they are firm so they will slice easier.
  5. Once chilled cut to desired thickness. I made this batch 1/2 inch slices and got 14 cookies. I plan to dip half and use the rest to dunk in my tea!!! You can slice them thinner if you like. They will be sturdy!!!
  6. Cook for 16-18 minutes depending on the thickness of the cookie. Remove when the tops are golden brown.
  7. Let cool completely before you dip them!
Bitter Sweet Chocolate
  1. To met the chocolate topping I use a nested set of soup bowls. The bottom one larger and with boiling hot water. You can use a double broiler if you like. Some folks melt in a microwave.
  2. I nest the smaller bowl in the larger that has 1/2 cup of boiling water in it. Works great, just be careful not to fill the larger bowl to high with water. It will flow into the chocolate. Yes, I learned this the hard way.
  3. Combine all the ingredients in your nested bowls and melt. Stir and make sure all the chocolate pieces are melted.!
  4. Once the cookies are cooled, dip the ends in the chocolate and set on a plate. I use a cooking paintbrush to cover the ends of my cookies
  5. I place the cookies in the fridge until ready to serve!
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4 Comments on “Cassava Butter Cookies & Bitter Sweet Orange Chocolate

  1. This looks amazing. I think you have Mouse in this article instead of Mousse? Missing an S? “Bitter Sweet Citron Mouse”
    Love cousin Amy

  2. why HIMALAYAN salt…I have gift pack of about ten salts and they all taste the same to me? Is one better for you???

  3. Good question! I like the following article found on Dr Mercola’s site:
    “With the use of rigorous advertising, the salt industry is successful in convincing you that there are actually health advantages to adding potentially toxic iodine and fluoride to salt.** In addition, your table salt very often contains potentially dangerous preservatives. Calcium carbonate, magnesium carbonate and aluminum hydroxide are often added to improve the ability of table salt to pour. Aluminum is a light alloy that deposits into your brain – a potential cause of Alzheimer’s disease.”

    Check out the full article. http://products.mercola.com/himalayan-salt/
    It talks about the benefits of Himalayan Salt verses table salt and all the benefits Himalayan salt provides.

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