I never felt so passionate about the letter “C” as I did when I made these Cashew Cloud Cassava Cloud Cookies! (Say that 10x fast!)
I adapted this recipe from my bread recipes with a few adjustments, additions, and tweaks. So the texture is almost like fluffy bread meets moist cookie!
I’ve been experimenting with Otto’s Cassava Flour since late last year, and if you don’t already know, this flour is 100% free from grains, gluten, nuts, seeds, and it’s also paleo and AIP friendly!
Now this recipe is obviously NOT nut free (hence the delicious cashew butter), however, if you do need it to be nut free you can always substitute tahini or sunflower seed butter! *Note, if using sunflower seed butter they will turn out green like my 4 Ingredient Green Bread – perfect for St. Patrick’s Day! haha)
Makes 12 cookies
Ingredients:
1 Tbsp Fire Cider
1 tsp baking soda
4 free range eggs
1/2 cup Otto’s Cassava Flour
3/4 cup cashew butter
*Option to add 1/4 – 1/2 cup coconut sugar if you want them on the sweet side. I personally did not add it to this recipe since I prefer things less sweet, however, my best guess you will want to add it unless you’re a “hard core” no sugar gal like me! Haha
Directions:
1. Add Fire Cider and baking soda to a bowl and let fizz.
2. Next add eggs and beat with an electric or stand mixer until eggs begin to peak and fluff.
3. Add cassava flour and cashew butter (and coconut sugar if using) and continue mixing until well mixed and a batter is formed.
4. Divide batter into 12 equal parts and bake on a lined baking sheet for about 10 minutes at 350 F. *These were in the oven for 13 minutes and I personally think they would have been better 1-3 minutes less baked (but still delicious!).
