I got a little adventurous with this recipe, incorporating cassava flour, monk fruit sweetener, and cacao nibs instead of chocolate chips, but it was worth it! Loved the way these turned out and even better days later!

Cacao Nib Cassava Cookies

1 cup cassava flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ cup monk fruit sweetener
¼ teaspoon sea salt
½ cup ghee (room temperature)
¼ cup coconut nectar
1 teaspoon vanilla
1 egg
⅓ cup cacao nibs (chocolate chips will work too)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl or stand-up mixer, add cassava flour, baking powder, baking soda, monk fruit, cinnamon, and sea salt. Stir to combine

In a high-speed blender or food processor, combine egg, ghee, coconut nectar, and vanilla. Process until creamy.

Combine wet ingredients into dry and beat until batter is formed. Gather dough into a ball (it will be sticky!) and wrap tightly in plastic wrap. Refrigerate 15 minutes. Scoop dough onto baking sheet. Bake 10-12 minutes until tops are slightly golden brown.

Allow to completely cool on baking sheet before transferring onto wire rack. Allow to sit at least another hour before serving.