Cassava Flour Cookies (Nut Free & Paleo)
These Cassava Flour Cookies are truly the BEST gluten free cookies! They have crispy golden edges and a soft chewy inside. Dotted with chocolate chips, these cookies are crave worthy. These nut free chocolate chip cookies are easy to make and even easier to devour!
How do I know these are the best grain free chocolate chip cookies? After making them, I had to double check that I didn’t accidentally use all purpose flour. They truly taste like classic chocolate chip cookies!
Why You’ll Love These Cookies
- These cookies truly taste like the traditional cookies!
- This recipe is made with only 7 ingredients.
- They have golden crispy edges and the perfect texture.
- They are super easy to make.
- These will remind you of your favorite bakery style cookies!
- These cookies are brimming with dark chocolate chips.
- They are made without white flour, without almond flour, without brown sugar and without white sugar.
- These cookies are Paleo, Grain Free, Gluten Free, and Nut Free.
Baking with Cassava Flour
Cassava flour is a great healthy baking flour. For those who eat Paleo, Grain Free, Gluten Free or Nut Free, this flour is a luxury! It has a similar taste, texture and density to white flour. Check out my Cassava Flour: Everything You Need to Know guide for more tips and tricks.
In this nut free chocolate chip cookie recipe, cassava flour is the only flour used. Many recipes use cassava flour and coconut flour together, but these cookies require just cassava. I highly recommend using Otto’s Cassava Flour.
Add butter and coconut sugar to a stand mixer or large mixing bowl. Beat for 1 minute.
Then, add in egg and mix to combine.
Sift in cassava flour. Then add in all remaining ingredients except chocolate chips. Stir to combine.
Next, fold in chocolate chips. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Use a cookie scoop or spoon to form 1 ½ inch balls of dough. Use your fingers to push down lightly on dough. Place on cookie sheet and repeat for all dough. These cookies do not spread much while baking.
Then, bake for 8 to 10 minutes. Remove cookies when they are just lightly beginning to brown. Mine took 9 minutes.
Remove from oven and allow cookies to cool on pan for 10 minutes. Finally, carefully remove from pan and serve.
Expert Tips & Substitutions
- Ghee or butter can be used for these cassava flour chocolate chip cookies.
- Use ½ cup white sugar and ½ cup brown sugar in place of the 1 cup coconut sugar if desired.
- I do not recommend substituting for the egg.
- After mixing dough and adding chocolate chips, refrigerate dough for 30 minutes. This is mandatory for helping the dough bind together.
- Use cookie scoop or spoon to form balls of dough. For best results, make cookies the same size.
- When pressing down with fingers, repair any broken edges of cookies before baking.
- Remove from oven as soon as the cookies begin to brown. They will seem a little gooey and under baked, but they will firm up.
- Allow cookies to cool on cookie sheet for 10 minutes before removing and serving.
- Use your favorite chocolate chips. I love Enjoy Life Foods dark chocolate chips which are gluten free and dairy free.
- Store cookies covered at room temperature for up to 4 days.
- Cookies can be frozen for up to 2 months.
Frequently Asked Questions
Eggs help to keep cookies tender and moist. In addition, slightly under baking cookies will yield a more moist cookie.
These cookies take about 8 to 10 minutes. Keep a close eye on them around the 8 minute mark. Mine were perfect at 9 minutes.
Nuts or dried cranberries can be used in place of chocolate chips.
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Get the Recipe: Cassava Flour Cookies (Nut Free & Paleo)
- In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
- Once a crumbly dough forms, add in egg. Mix until combined.
- Then, sift in cassava flour. Stir to combine. Add in remaining ingredients except chocolate chips.
- Once a dough is formed, fold in chocolate chips.
- At this point, refrigerate the dough for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or your hands to roll dough into 1 ½ inch balls. Place on parchment paper and lightly flatten each ball of dough. See photo above. Repeat for all dough.
- Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
- Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
- Then, carefully remove cookies and serve.
- Ghee or butter will work in this recipe. Use room temperature ghee or butter; do not melt.
- If desired, coconut sugar can be replaced with ½ cup of white sugar and ½ cup of brown sugar.
- I have not tested this recipe without the egg.
- After folding in chocolate chips, dough will seem more crumbly and thick than usual. This is normal! The refrigeration step is mandatory and will help bind the dough together.
- With that said, do NOT skip the refrigeration step.
- Use a cookie scoop or spoon to form 1 ½ inch balls of dough. Then, slightly flatten with your hands. See photo above for reference.
- These cookies barely spread while baking.
- Remove cookies from oven when they turn slightly brown. They will look under baked, but it is VERY important to not over bake them.
- Allow cookies to cool for 10 minutes on pan before eating.
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