These are the best cassava flour chocolate chip cookies. Perfectly crisp and chocolatey you will love how easy they are to make. Made with cassava flour and coconut sugar they are refined sugar free, gluten free, dairy-free, nut-free, vegan and paleo!
Why you will love this recipe:
- These cookies are perfectly crisp on the outside yet nice and soft in the middle - just like a classic store bought chocolate chip cookie.
- They taste so good you would never be able to guess they are grain free and gluten free.
- They are really simple and easy to make and because they are made in one bowl the clean up is quick and easy!
- Besides being gluten free and grain-free they are also vegan, egg free, paleo, nut-free and dairy-free.
- These homemade cookies are refined sugar free so are a healthier alternative to most other cookie recipes.Â
- This is a no chill cookie recipe.
- These cassava flour cookies are made with no eggs and no butter.
- If you love cookies you will also love chocolate filled cookies.
Taste and texture:
These cookies are nice and thick, and a little crisp on the outside, soft and tender on the inside, and nice and crumbly. They are not super soft or gooey. They have the perfect flavour that isn't too sweet and each bite is bursting with chocolate chips.
Key ingredients and substitutions:
- Cassava flour - cassava flour is a great grain alternative that is made from the entire root of the cassava plant. It's full of healthy fiber and is a nut free gluten free flour option.
- Chocolate chips - any kind will do but if you want to keep these cookies refined sugar free be sure to choose ones sweetened with coconut sugar.
- Coconut oil - this is used instead of butter to keep these cookies dairy free and vegan.
- Maple syrup or honey - my favourite natural sweeteners! Either will do for this recipe, just use maple syrup if you are vegan.
How to make this recipe:
Step one:
First, preheat your oven to 350 degrees Fahrenheit and while your oven is preheating add all the ingredients, except for the chocolate chips, to a large bowl and stir everything well until combined.
Step two:
Next, add in the chocolate chips and stir them into the cookie dough.
Step three:
Then you will form the dough into 12 balls and place them on the cookie sheet. Then wet your hands and flatten each cookie (wet your hands again between each cookie).
Step four:
Finally, bake the cookies for ~15-18 minutes and let them cool completely before enjoying.
Chef's tips:
- Let the cookies cool completely before you eat them! Cassava flour is finicky and the texture doesn't turn out well if you try to eat them too soon.
- If you aren't vegan feel free to substitute honey for the maple syrup.
- Do not substitute tapioca flour for the cassava flour! These cookies will not turn out.
- I think that these cookies taste even better the next day or two days later. They get even crispier just like a classic store-bought cookie!
- I really like how these cookies taste if they are kept in the fridge.
Variations and add ins:
- Instead of chocolate chips you can use chocolate chunks or a broken chocolate bar.
- Instead of chocolate chips use raisins and a little cinnamon to make cinnamon raisin cookies.
- If you are not vegan feel free to use butter or ghee instead of coconut oil.
How to serve:
These cookies can be served warm or cold but I actually prefer how they taste when they are cold. They are delicious on their own but feel free to pair them with a glass or milk, a bowl of ice cream or a mug of coffee or hot chocolate.
How to store:
These cookies keep best if stored in the fridge in an airtight container. They also freeze really well.
Frequently asked questions:
 Both come from the cassava plant, but the difference is that cassava flour is made from the whole root, while tapioca flour is just made from the starchy part of the plant.
Absolutely not! The cookies won't turn out if you try that. Cassava flour requires a lot more liquid than tapioca flour so you would have to drastically alter the wet ingredients if you tried this.
No! These cookies won't turn out if you try this.
I know of a few different brands including Enjoy Life, Equal Exchange and my favourite, Pascha Organic.
Other dessert recipes you will love:
- Vegan Edible Cookie Dough
- Gluten Free Turtle Bars
- The Best Gluten Free Brownies with Caramel
- Chocolate Avocado Cake
- Paleo Pumpkin Chocolate Chip Cookies
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Cassava Flour Chocolate Chip Cookies
Ingredients
- 1 cup cassava flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (if you are on the paleo diet you will need to make your own - see the notes below)
- pinch sea salt
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or honey)
- 1/2 cup melted coconut oil
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients except for the chocolate chips to a large bowl and stir well until combined.
- Add the chocolate chips and stir well to combine.
- Line a baking sheet with parchment paper and form the dough into 12 balls and place them on the parchment paper. Then wet your hands and flatten each dough ball. Place the tray in the oven and bake for 15-18 minutes.
- Let the cookies cool completely, then serve and enjoy!
Notes
- This recipe yields 12 cookies.
- If you are on the paleo diet you will need to make your own baking powder. Store bought baking powder uses corn starch. To make your own, mix 1 teaspoon baking soda with 2 teaspoon cream of tartar. For this recipe you’ll need 1/4 teaspoon of this mixture.
- Let the cookies cool completely before removing them from the pan.Â
- These cookies taste even better after they have been in the fridge or left out for a day.
Ciara
I have a question- could I use butter instead of coconut oil? I have an allergy to coconut. If so, should I use melted or softened butter? Thanks!
Erin Carter
Hi! I have personally not tried it as I can't have butter but I think it should be ok. And I think it would be best to melt it first. But if you do try it let me know how it goes! I can update the post with the info. Thanks!!!
Andrea
These are the best cookies (gluten free or not) that I have ever eaten. I eat one a day as I find the coconut oil helps my IBS. Thank you!
PS: your paleo bread is good too!
Erin Carter
Oh you just made my day!!! I'm so thrilled you love them!
Antonia
Can I leave the coconut sugar out?
Erin Carter
Nope! If you need a substitute you can use brown sugar instead.
Nora
Hi Erin,
Can't wait to make this recipe! I don't have coconut or brown sugar. Could I use white regular sugar?
Thanks!
Erin Carter
Hi Nora! I've never tested the recipe with regular sugar so I am honestly not sure. I can't guarantee anything but if you decide to try it please let me know how it goes.
Karen
Hi can you suggest a replacement for the coconut flour?
Erin Carter
I don't know of any flour that is equivalent to coconut flour. I wouldn't recommend trying to replace it.
Lori
I’m confused, there isn’t coconut flour in the recipe that I see. Did I miss it?
Erin Carter
Hey Lori! Was there a reason you thought there would be coconut flour in this recipe? These are cassava flour cookies not coconut flour cookies.
Bakila
Can i substitute maple syrup with coconut sugar?
Erin Carter
No definitely not. One is a liquid and one is dry so they are entirely different. You could use honey instead.
Bakila
May i know what if i replace measure with gram, how i can conversion your cup to gram?
Erin Carter
I don't know but you might be able to check on google how to do the conversion
Shawnna
Hello there:
I just wondered I used
Coconut flour and almond flour. Half cup each.
My cookies flattened. Any reason you can think of?
Thanks
Erin Carter
Hey! I think you answered your own question... you used 2 totally different flours that aren't cassava flour...
Val E
I made this as a large cast-iron skillet cookie and cut it into bars. It worked great!
Erin Carter
Oh that's good to know! I'm glad it turned out that way.