Affiliate Disclosure 

(Originally posted on 30 May 2016 at https://CornFreeHippie.com)

Sometimes you execute a recipe and your taste testers give the most unexpected compliments. This recipe evoked the following from my Foodie-in-Crime: "Are these shortbread cookies?" and "These remind me of the chewy Chips Ahoy."

The first comment was nice to hear because I'm a fan of a good shortbread cookie, but the second was the hidden compliment because Chips Ahoy cookies have mass appeal and are a "standard" go-to cookie. Those of us who must avoid gluten and / or who eat a paleo diet for health reasons, eating a "standard" cookie is out of the question and many gluten-free options are not always tasty with a nice texture. And, so with this recipe I have been able to make a corn and gluten-free cookie without nuts that even those who can have gluten can enjoy.

Ingredients 

1 cup cassava flour
½ cup chocolate nibs (or chocolate chps)
1/4 cup coconut sugar
½ tsp. baking soda
1/4 tsp. sea salt
½ - 1 tsp. vanilla powder or 1 tsp safe vanilla extract

1/4 cup coconut oil (soft, not melted) or palm shortening
1 egg
1 - 2 Tbsp. honey or maple syrup

Splash of water, if needed.

Method

1. Preheat oven to 350F.

2. Line a cookie sheet with parchment.

3. Whisk together dry ingredients.

4. Add wet ingredients.

5. Stir until dough is uniform & dry ingredients are fully incorporated.*

6. Make cookie balls in desired size & flatten.**

7. Bake 10-12 minutes, until set. Allow to cool on pan.

   *If the dough needs a little help coming together, add a splash or two of water.
   **Cookies do not spread. This recipe yields about 15 - 2 inch cookies.