Position a rack in the upper third of the oven and preheat to 375ºF. Line a rimless cookie sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the cashew butter, maple syrup, coconut sugar, coconut oil, and vanilla until smooth and emulsified.
Place a strainer over the bowl and sift in the cassava and tiger nut flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
Scoop 2-inch diameter balls of dough (3 tablespoons or a #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 2-3 inches apart. Top each cookie with a chunk or two of chocolate and a pinch of flaky salt.
Bake the cookies in the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 8-12 minutes. Rotate the baking sheet at 8 minutes for even baking.
Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.
Notes
*Substitutions: If you’re trying a substitution, I would advise baking off a single test cookie, that way you can adjust the remaining dough if need be (i.e. add more flour if the cookies spread too much, or flatten the dough balls if they don’t spread enough). You can also try omitting all of the flours and using 165 grams (about 1 cup + 2 -4 tablespoons) all-purpose flour (wheat, GF, or paleo).
In place of cashew butter, sub by weight almond butter or peanut butter
In place of cassava flour, sub by weight paleo AP flour, or sweet rice flour for non-paleo
Tips for better cookies:Since cookies are sensitive to slight changes in moisture and temperature, here are some ways to get foolproof cookies:
measure by weight, not volume
if measuring by volume, use the dip and sweep (aka scoop and swoop) method
make sure your oven is the correct temperature by using an external oven thermometer
bake off a single test cookie to make sure your cookies spread the right amount
if your cookies spread too much, add more flour or increase the oven temperature
if they don't spread enough, flatten the dough balls or decrease the oven temperature
Make-ahead:
Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes).
Scoop into balls, place the dough balls on a small baking sheet lined with parchment, and chill until firm, about 1 hour.
Transfer the cold dough balls into a container and chill for up to a week or so.
When you’re ready to bake, just plop the dough balls on a cookie sheet as directed, top with flaky salt, and bake.
You can also freeze dough balls for up to several months.