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!
I’ve had more requests for recipes with cassava flour instead of almond flour, and these chocolate chip cookies are my latest creation using cassava flour. And they were no easy feat! It took me five tries to get this recipe perfect. Yes five. I tried so many combinations before I got it right, so I really hope you love them! Not only are these cookies made with cassava flour but they are also nut-free, gluten free, dairy-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 cookie.
- They taste so good you would never be able to guess they are grain free and gluten free.
- They are really easy to make and the clean up is simple!
- Besides being gluten free and grain-free they are also vegan, egg free, paleo, nut-free and dairy-free.
- They are refined sugar free so are a healthier alternative to most other cookie recipes.
- They are made in one bowl so the clean up is really easy and simple.
Ingredients and substitutions:
- Cassava flour – cassava flour is a great grain alternative that is made from the entire root of the cassava plant.
- 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.
- Vanilla extract – this helps enhance the flavour of the cookies.
- Maple syrup or honey – my favourite sweeteners! Either will do for this recipe, just use maple syrup if you are vegan.
- Baking soda – to help give these cookies the perfect texture.
- Baking powder – another key ingredient to give these cookies the most delectable texture.
- Sea salt – just a pinch is all you need to help contrast the sweetness of these cookies.
How to make this recipe:
You will love how easy these cookies are to make!
Step one: first, preheat your oven to 350F 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 on this recipe:
- 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 store:
- Store these cookies in an air tight container for up to 5 days.
- To make them last longer, store them in an air tight container in the fridge for up to 7 days.
- These cookies freeze really well.
Frequently asked questions:
Both cassava flour and tapioca flour 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.
Definitely not. Almond flour and cassava flour are very different. Cassava flour requires a lot more liquid than almond flour does so these two flours can not be used interchangeably .
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
These cassava flour chocolate chip cookies are just perfect! Crisp and filled with chocolate you will love that they are also gluten free, nut-free, dairy-free, vegan and paleo.
Ingredients
- 1 cup cassava flour
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder (if you are on the paleo diet you will need to make your own – see the notes below)
- pinch sea salt
- 1 tsp 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.
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Let the cookies cool completely, then serve and enjoy!
Recipe Notes
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 tsp baking soda with 2 tsp cream of tartar. For this recipe you’ll need 1/4 tsp of this mixture.
- Let the cookies cool completely before removing them from the pan.
- These cookies taste even better after they have been in the fridge or left out for a day.
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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!
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!!!
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!
Oh you just made my day!!! I’m so thrilled you love them!
Can I leave the coconut sugar out?
Nope! If you need a substitute you can use brown sugar instead.
Hi can you suggest a replacement for the coconut flour?
I don’t know of any flour that is equivalent to coconut flour. I wouldn’t recommend trying to replace it.
I’m confused, there isn’t coconut flour in the recipe that I see. Did I miss it?
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.
Can i substitute maple syrup with coconut sugar?
No definitely not. One is a liquid and one is dry so they are entirely different. You could use honey instead.
May i know what if i replace measure with gram, how i can conversion your cup to gram?
I don’t know but you might be able to check on google how to do the conversion
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
Hey! I think you answered your own question… you used 2 totally different flours that aren’t cassava flour…