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Gluten-Free Cookie Recipe: Taro, Breadfruit, Green Banana Flour


This recipe uses taro flour, breadfruit flour and green banana flour to create a crispy cookie. It was created for Resilient Roots by our friend Dominique Chambers, and it is soooo tasty. Use this recipe as is, or as a jumping-off point for your own banana flour, taro flour or breadfruit flour cookie recipes.

Total Time: 30 minutes | Preheat oven to 375ΒΊF | Yield: 20 cookies

Ingredients

  • 94 g 'ulu flour
  • 94 g green banana flour
  • 94 g taro flour
  • 1 tsp baking soda
  • 1 tsp sald
  • 4 oz. cream cheese
  • 180 g brown butter
  • 200 g brown sugar
  • 100 g sugar
  • 1 1/2 tsp vanilla
  • 2 egg yolks
  • 2 cups chocolate chips

Instructions

  • Sift flours, baking soda and salt together. Set aside.
  • Combine room temp brown butter and cream cheese. Mix with sugars until homogenous.
  • Stir in flour mixture until just combined.
  • Slowly add vanilla and egg yolks.

Option 1

  • Roll out cookie dough to 7 mm
  • Cut with 3.75" round cutter
  • Press chocolate chips into dough, place on parchment paper-lined baking tray
  • Bake for 10 minutes, until desired chewiness is reached

Option 2

  • Stir in chocolate chips
  • Form into balls, press down on parchment-lined baking tray
  • Bake for 10 minutes, until desired chewiness is reached

*Recipe by Dominique Chambers