Cassava Flour Cookies
Got cassava flour sitting in your pantry? These cassava flour cookies are soft and crumbly with a slight crunch around the edges. Simple ingredients, no fancy tools. Just good cookies with a Caribbean touch.
A Caribbean twist on simple cookies
If you like a soft, crumbly cookie with just a little crunch around the edges, these cassava flour cookies are calling your name. They’re made with the same cassava that shows up in so many of our island dishes, from pone to pie, and baked into something sweet and snackable.
I’m all about using what’s already in the kitchen, and this recipe is exactly that. Cassava flour, margarine, sugar, and a little island flavour from nutmeg and vanilla. No complicated steps, just easy home baking.
If you’re in a cassava mood (same here), check out my full Cassava Recipes round-up for more ways to put this root to work.
Why cassava flour works for cookies
Cassava flour gives these cookies a soft, slightly crumbly texture with just a little crunch around the edges. After making several batches, I found that chilling the dough really does matter. Give it at least 30 minutes to firm up so the cookies hold their shape in the oven.
Don’t wait for these cookies to turn golden brown before taking them out. They stay fairly pale even when they’re done. Look for set edges and firm bottoms instead, then let them cool on the baking sheet. They’ll continue to firm up as they cool.
If you’ve ever tried my cassava flour pancakes, you already know cassava flour can work well beyond traditional cassava dishes.
How to make cassava cookies
What you’ll need
You only need a few simple ingredients to make these cookies.
- Cassava flour and baking powder: The base of the cookie dough.
- Margarine or butter: Margarine is what I use, but butter can also be used.
- Sugar: For sweetness and the cookie’s texture.
- Egg: Helps bind the dough together.
- Nutmeg and vanilla: Add that familiar Caribbean flavour.
- Water: A small amount helps bring the dough together.
- Green cherries: Optional, for topping the cookies before baking.
Method for cassava cookies
- Cream the base: Beat together the sugar, water, and margarine until smooth and light.
- Add the egg and flavourings: Mix in the egg, vanilla, and nutmeg until combined.
- Mix the dry ingredients: In a separate bowl, whisk together the cassava flour and baking powder.
- Combine and chill: Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover and chill for at least 30 minutes. Don’t skip the chilling time. The dough needs to firm up so the cookies hold their shape while baking.
- Scoop and bake: Drop the chilled dough by spoonfuls, or use a cookie scoop, onto a baking sheet. Bake at 350°F for about 10 minutes, until the edges are set and the bottoms feel firm. The cookies will still look pale.
Let the cookies cool on the baking sheet. They’ll firm up as they cool while staying soft and crumbly inside with a slight crunch around the edges.
Renz Tip: Don’t wait for these cookies to turn golden brown. Cassava flour cookies stay fairly pale, so use the set edges and firm bottoms as your guide.
Why cassava flour cookies stay pale
Don’t expect these cookies to get deeply golden as they bake. Mine stay quite pale even when they’re fully baked, so color isn’t the best way to tell when they’re done.
Instead, look for set edges and firm bottoms. The cookies will continue to firm up as they cool.
Cassava flour cookie tips & fixes
- Don’t skip the chill: Chill the dough for at least 30 minutes so it firms up and holds its shape while baking.
- If your cookies spread too much: Make sure the dough is well chilled, and the margarine isn’t too soft. I learned this one during testing when I ended up with one very large cookie instead of individual cookies.
- Measure the flour carefully: Cassava flour can pack into the measuring cup, so spoon it in and level it off rather than scooping directly from the bag.
- If the dough feels too dry: Add water a teaspoon at a time, just until the dough comes together.
- Watch the edges, not the color: The cookies stay fairly pale. They’re ready when the edges are set, and the bottoms feel firm.
- Let them cool on the pan: They’ll firm up as they cool, giving you that soft, crumbly center with a slight crunch around the edges.
Serving & storage
These cassava flour cookies are great with a warm cup of tea or coffee. For a full Caribbean dessert spread, serve them alongside other favorites like cassava pone or coconut drops.
Once completely cooled, store the cookies in an airtight container at room temperature for up to four days.
FAQs
Yes. You can use butter instead of margarine, although the flavour and texture may be slightly different.
The dough may not have been chilled long enough, or the margarine may have been too soft. Chill the dough for at least 30 minutes before scooping and baking.
Yes. Cassava flour works well in these cookies and gives them a soft, crumbly texture with a slight crunch around the edges. Keep in mind that they stay fairly pale as they bake, so don’t wait for them to turn golden before taking them out.
That’s normal for this recipe. Look for set edges and firm bottoms rather than deep browning to tell when the cookies are done.
Store completely cooled cookies in an airtight container at room temperature for up to four days.
These cassava flour cookies are an easy way to put that bag of cassava flour to good use, with a soft, crumbly texture and just a little crunch around the edges.
If you try them, let me know how they turn out in the comments below and don’t forget to rate the recipe. And for more ways to use cassava, check out my Cassava Recipes round-up.
Recipe
Cassava Flour Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the sugar, water, and margarine until light and smooth.
- Mix in the egg, vanilla, and nutmeg until combined.
- In a separate bowl, whisk together the cassava flour and baking powder.
- Add the dry ingredients to the wet mixture and mix until a soft dough forms. Chill the dough for at least 30 minutes.
- Drop spoonfuls of the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 10 minutes, until the edges are set and the bottoms feel firm. The cookies will still look pale. Do not wait for them to turn golden or they can become dry.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. They will continue to firm up as they cool.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
