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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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Cassava Flour Cookies (Nut Free & Paleo)
- 1/2 cup butter, or ghee, room temperature
- 1 cup coconut sugar
- 1 egg
- 1 ¼ cups cassava flour
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¾ cups dark chocolate chips
- 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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53 Comments on “Cassava Flour Cookies (Nut Free & Paleo)”
These are my new favourite cookies!!! They are super easy to make, have few ingredients (*fantastic*) and the instructions are easy to follow. The two key steps to not miss are definitely the refrigeration before cooking and the resting before eating.
I’ve tried them twice now with 1/2 cup + 2tbs of honey, soften butter, white chocolate chips and macadamia nuts and they turn out are moist and delicious.
Highly recommend this recipe!!!
Hi Laura! Thank you so much for the kind words and thoughtful comments! You just made my day!
Made these today, they are an absolute hit with my family!
So glad to hear that!
Perfect ratios (I lowered the sugar of ¼), love the short list of ingredients!
I am so glad to hear that, Marta! Thank you for the comment and review.
Love these cookies! Took a few tries to get it right. Room temp butter seems key.
I am so glad to hear that, Sarah! Thank you for the review.
I tried this recipe today, followed the directions exactly, and it turned out OK. The cookies did not fall apart. They spread a little on the baking sheet, but not too much. They look good, too. I agree with others – this recipe has too much sugar and not enough salt. The texture is firmer, grittier, and less cake-like compared to a wheat flour recipe.
Hi Marina! Thank you for the feedback. I will make this again soon and tweak as needed. Thank you for giving it a try!
Can you substitute something for the butter/ghee? I can’t do dairy. Would coconut oil work?
Hi Ellen! I have not tried coconut oil in this specific recipe, but I regularly interchange the two. It should work, but you may need chill the dough longer to keep them held together.
I tried coconut. But canola oik is better. Same amount as in the recipe.
It didn’t work for me either unfortunately. The texture is off putting and the cookies are falling apart. Maybe it’s the cassava flour I used.
Unfortunately, this recipe doesn’t work. The ratios are off.
This worked for me. I used canola oil instead of butter (same amount) but half of the suggested sugar amount.
Hi! Would you be able to recommend how to make these with raw honey instead of coconut sugar?
I tried it with 1/4 cup raw honey and 1/3 cup butter to account for the liquid. They tasted too much like flour and we’re too crumbly. They also need a little salt.
Hi Julz. I would not recommend trying to replace a granulated sweetener with a liquid sweetener like honey. Sorry they did not work out!
Is it possible to double or triple this recipe and freeze the dough for future cookies?
Hi Kathleen! I have not tried freezing the cookie dough but it should work. You probably want to thaw the cookie dough a little bit before baking or add a couple minutes to the baking time. Please let me know how they come out!
I eat gluten free and grain free so was happy to have found your site. This is the first recipe I’ve made from your site and the cookies were delicious. They did spread a little more than I thought from the directions so next time I will space out more. The cookies are very attractive with a slightly crinkly top. All directions were very helpful!
Next time I make these cookies, I plan to form the batter into a roll and refrigerate it for a day or two and then to slice the roll and put them in the oven to bake. (similar to the refrigerated toll house cookie roll in the refrigerator section of the grocery store minus all of the food additives in addition to gluten free and grain free :)) Has anyone already tried this?
Hi Deb! I am so thrilled you enjoyed these cassava flour cookies. Thank you for the glowing review! I have not tried these like the “slice and bake” cookies but please let me know if you give it a go.
Success!! I took a portion of batter after the refrigeration step and placed it on parchment paper and formed it into a log shape like the Toll House refrigerator section cookies. I froze it for 1 day and realized that to cook it and form the cookies, that I should let it thaw in the refrigerator so did that. Then I sliced cookies from the log and placed them on parchment paper on a cookie sheet to bake. I used my fingers to just make sure each was in a circular shape and then baked it according to the directions and it worked out well. I’ll save some again to have this way!
Tastes great. The cookies came out crumbly. Anything I could’ve done differently?
Hi Luc. Glad to hear they taste great! My guess is that there was too much cassava flour added or you may have used a different brand than I did. Next time, try maybe only 1 cup of cassava flour and see how the dough feels. Hope this helps!