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.
Recipe Steps
Step 1
In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
Step 2
Once a crumbly dough forms, add in egg and vanilla. Mix until combined.
Step 3
Then, sift in cassava flour and baking soda. Stir to combine.
Step 4
Once a dough is formed, fold in chocolate chips.
Step 5
At this point, refrigerate the dough for 30 minutes. Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 6
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.
Step 7
Then, bake for 8 to 10 minutes. Remove cookies when they are just lightly beginning to brown. Mine took 9 minutes.
Step 8
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.
Yes!
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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)
Ingredients
- 1/2 cup butter, or ghee, room temperature
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups cassava flour
- ½ tsp baking soda
- ¾ cups dark chocolate chips
Instructions
- 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 and vanilla. Mix until combined.
- Then, sift in cassava flour and baking soda. Stir to combine.
- 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.
Notes
- 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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78 Comments on “Cassava Flour Cookies (Nut Free & Paleo)”
Im GF and DF, these are amazing! whipped them up as an emergency school snack for my allergy kid. used 1/2 cup coconut oil in place of butter, coz my vegan butter is made of nuts (not school friendly)
Baked for 10 mins. good to go! Wondering if i can freeze the dough…and how long it will be good in the freezer for future emergency baking?
edited to add – i used only 1/2 cup coconut sugar, we like it
I am so glad to hear that! The dough will probably last about a month in the freezer. Scoop into balls before freezing. Enjoy!
they turned out super crumbly. Did I bake them too long? I couldn’t tell when they browned? I’m sure they would have been great if I was a good baker. I’m terrible at baking so listen to the other reviews , I have to bake for my daughters new low histamine diet. Would love to try again. Even the dough seems a little dry. Any suggestions ?
Hi Maggie! If they are crumbly, then the dough may be too dry or the cookies may be overcooked. If the dough is very dry, add just slightly more butter. Then, I recommend baking them 1 or 2 minutes less and allowing them to fully cool. They will become more set as they cool down. Enjoy!
The ingredient list is so simple I had to try these out! And they did not disappoint. Cassava flour is a such an underrated GF option. I like these cookies so much better than using GF all purpose. Think I found my go to GF CCC recipe with this!
This was my first time using cassava flour and I couldn’t be more pleased! The texture was great and they had just the right amount sweetness.
I recently discovered cassava flour and have been using it in a lot of baked goods. These cookies are my favorite recipe.
My daughter used this recipe as part of a school project in her cooking class for a project on alternative diets and limited diets.
She made the cookies in her final class with a mixture of dark and milk choc chips.
She said the whole class and her teacher were really impressed.
Thank you so much as she struggles in school and to get a top mark has done so much for her confidence
These cassava flour cookies are soooo fun to eat! They are scrumptious and addicting! Kids love to topped them with whipped cream!
I made these cookies this week and they were a huge hit! They’re SO easy to make, and they have the perfect texture—golden crispy edges and soft in the middle.
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!