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 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.
- This is a no chill cookie recipe.
- These cassava flour cookies are made with no eggs and no butter.
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 have the perfect flavour that isn't too sweet.
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:
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.
Next, add in the chocolate chips and stir them into the cookie dough.
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).
Finally, bake the cookies for ~15-18 minutes and let them cool completely before enjoying.
- 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.
- 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:
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.
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
- 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!
- 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.
- These cookies taste even better after they have been in the fridge or left out for a day.