Any time I get a new ingredient for the kitchen, I always seem to make cookies. Most often chocolate chip cookies.
I think it’s because I want to see how something unfamiliar behaves in something I know well.
Although, saying that cassava flour is unfamiliar isn’t exactly accurate. I became familiar with it when we lived in Brazil. Cassava = mandioca = tapioca.
There we ate farofa, pão de queijo and tapioca com goiabada. All are made with some version of the flour – fine ground, coarse ground, sweet, fermented or sour.