Cassava Butter Cookies & Bitter Sweet Orange Chocolate
Servings Prep Time
12-18cookies 15minutes
Cook Time
Servings Prep Time
12-18cookies 15minutes
Cook Time
Casava Butter Cookies
  • 1/2cup ghee
  • 1/3cups 100% pure maple syrup
  • 1tsp pure vanilla
  • 1cup almond flour
  • 2/3cup tapioca flouror arrowroot flour
  • 2/3cup cassava flour
  • 1/2tsp himalayan salt
  • 1/2tsp ground nutmeg
  • 1/4tsp ground cardamon
  • 1/4cup blanched almondschopped roughly
Bitter Sweet Chocolate
  • 1/2cup bitter sweet chocolateI use Enjoy Life dark chocolate chips
  • 1tsp Triple Secor 1-2 drops of orange flavoring/oil
  • 1tsp coconut cream milk
  • 1pinch himalayan salt
  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!