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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49 Comments on “Cassava Flour Cookies (Nut Free & Paleo)”
Hi there, is followed the recipe but when I put the mixture in the oven, each ball spread out so they are completely honed up, I wish I could upload a pic to show you! Do you know why that happened? I put the mixture in the fridge for 1/2 hour, thanks Hazel x
Hi Hazel! I’m sorry to hear that. Did you make any substitutions to the recipe? I’d suggest using cold butter next time. Just make sure it’s completely creamed with the coconut sugar (no clumps of butter remain). Chilling the dough should help too. Please let me know how they come out!
Okay, I’m so super sold. I found you through Pinterest and I’m making this! I love how easy and simple this recipe is!
Hi Jules! Welcome! Thank you for taking the time to leave a comment. Hope you enjoy my recipes!
Is it meant to be baking soda or baking powder? 1tsp of baking soda seems like a lot and the dough isn’t baked immediately.
Hi Mia! It is baking soda. Feel free to use only 1/2 teaspoon. The cookies should be fine that way. Hope you enjoy!
Can I use coconut oil instead of butter? And leave out the coconut sugar? And the recipe be fine?
Hi! You can definitely use coconut oil in place of butter. These cookies will not work without the coconut sugar. You could use white sugar or brown sugar if you have that. Without sugar, the texture will be way off and they’d be not sweet at all.
These are fantastic! I’m on a low histamine diet right now and have to stay as low histamine as humanly possible, so I eliminated the chocolate chips and used water instead of vanilla extract. I also used a flax egg instead of a real egg, and they came out great! These are officially my go-to low histamine cookie!
This was great, loved the texture and flavors!
I can’t have eggs, so I substituted a flax egg instead and they turned out perfectly delicious. This was my first time baking with cassava flour, thank you for the recipe!
I made these cookies last night, and I thought they were pretty good except for one thing. The taste of the baking soda was SUPER strong! I used 1 teaspoon like the recipe says, so I’m not sure if there’s something else I could have done wrong. Any ideas? Thanks!
I’m with you, Marisa. The baking soda flavor is very strong. I recommend using 1/2 teaspoon instead. They were also very crumbly even after adding extra butter.
Hi Blair! Thank you for the feedback. I just updated the recipe to have only 1/2 teaspoon baking soda. Did you measure the cassava flour correctly? Sometimes it can yield a crumbly texture.
These cookies sound so delicious. I’m gonna make them for my boys. Thanks for idea!
I bought cassava flour months ago because I wanted to try it then never made a thing with it. Will be trying your cookies first.
What lovely cookies! Can’t wait to try your recipe out at home! Thanks for sharing!
Ohh! I’ve never used Cassava flour. I will be trying!
I love using cassava flour in my cooking, and always have some on hand. These cookies look amazing! Their texture is just so perfect.
These cookies are soo good! They’ve become our favorite!
I absolutely love cookies made with coconut sugar and these look delicious!
These are the perfect snack at any time of day! They’re so simple too!
These cookies are perfect to enjoy with a cup of coffee!
I’m not usually into soft cookies but these caught my eye because I had all of the ingredients on hand. My toddler and I whipped these up, and neither of us can stop eating them!
That’s amazing! I am so happy to hear you love these cookies!