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 375ºF | 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