Paleo Chocolate Chip Cookies with Cassava Flour

I hate to bitch about April of 2019 constantly but it was seriously a bitch. Pun intended.
After I got home from seeing #breadwinnerbff at Harry Potter World I was so tired physically from the demands I placed on my body in one day. I didn't really get the chance to recuperate because we adopted a senior pup on Easter Sunday, just 4 days after my trip.

New pup = Nights of little sleep for about a whole week. Friday ended with me desiring some chocolate chip cookies and wanting to work on a paleo recipe.

This is the first batch I came up with, I'm sure over time the recipe will evolve but these were pretty tasty.

Paleo Chocolate Chip Cookies with Cassava Flour

1 C of Cassava Flour
1/2 t of baking soda
1/2 t of salt
1 stick grass fed butter
1/2 C Coconut Sugar
1/2 t Organic Vanilla
1 egg
1 C of Enjoy Life Chocolate Chips or Morsels
1 C Pecans (optional)

Oven to 375 Degrees • Baking Time 9 - 11 minutes

Melt the butter in a large bowl and let cool while you mix the dry ingredients.

In a medium sized bowl whisk together the cassava flour, baking soda, and salt.

Add the vanilla, coconut sugar and egg to the melted cooled butter and whisk.

Add the dry ingredients to the wet and stir. Add the chocolate and pecans, if using, to the batter.

Using a cookie or ice cream scoop, create drops of cookie dough on a parchment covered baking sheet. Press down each drop to create a flat cookie base. Refrigerate for 10 - 15 minutes.

Pop into the oven and bake for 9-11 minutes. Cool on a wire rack and keep in an airtight container in the refrigerator.