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)”
I made these today and they turned out just fine. I did only use 1/2 cup sugar and added one tablespoon of soy milk to the dough. I baked them for 9 minutes. They taste good and I will definitely make them again.
These cookies are so delicious, I have made them twice and they have turned out perfect both times!! I can always count on your recipes being a hit Addison! Your cassava flour brownies and coconut flour cupcakes are other staple recipes that we make over and over in our home! These cookies have a light crisp on the outside, but are soft and chewy on the inside, and they hold together very well! Thank you for making such wonderful grain-free recipes that even guests who eat conventionally really enjoy!!
Aww Carrie, you made my day! Thank you so much for the kind words. I so appreciate all of this!
I’ve made these many times and I love them! But OMG recently I made a mistake melting the butter too much which prevented the butter and sugar from creaming like in any good cookie recipe. Despite refrigerating, they melted a lot while cooking and I ended up needing to bake them for over 15 minutes… But all of that made them end up PERFECT – like, that real chewy cookie texture. I loved this recipe before, but now I love it even more
Thank you for your kind words, Corey! Sounds delicious!
If you do 1 cup of cassava flour and 1/4 cup of coconut flour, it comes out super moist and you don’t have to refrigerate! Overall great recipe!
We liked them better not refrigerated 1st but they were good both ways. We did add a dash of salt amd used semi sweet chips. Delish!!
I cook with cassava flour all the time. I was super skeptical of this recipe as it does not follow anything I am used to but tried it out anyway and they turned oit amazing. Seriously best gluten free cookies we have baked. I think the trick is to really beat the ingredients excessively everytime it says to. If you underbeat or don’t sprinkle in/sift the flour that might affect it also. Anyway, thank you for gracing the world with these. If you are used to wheat, you will miss the flour, but if you have been eating crappy gf cookies for several years, you will be so glad to eat these. Oh! I forgot, we used half cup of coconut sugar and then 1/4 cup of maple syrup (since it’s condensed as liquid). That may have affected the consistency. But they were terrific!!!
Wow, thank you so much, Mary! This made my day! I really appreciate it.
Meh…. Too sweet! Too grainy! Missing the salt. Added maldon to top after baking but didn’t help much. On to the next recipe ;/
It ended up being better than expected but way too sweet for me. If use less sugar next time.
I used 1 Tablespoon of flaxseed and 3 tablespoons of water ( replacement for 1 egg) and I also added 1 table spoon of milk. Baked closer to the 8 eight minutes so they didn’t dry out or get crunchy. The cookies turned out great!
So glad to hear that, thank you Kaitlyn!
I have a whole bag of cassava flour that I need to use, so I thought I would make these cookies today. I am very sorry that I did. I’m surprised at all the positive comments on here. I followed the directions precisely, and they turned out incredibly dry and tasteless. I should have known when the “batter” was very dry almost to the point where I couldn’t make them into cookies. I hate leaving a bad review on anything, but I just wanted to give my take on these cookies. They definitely need more moisture!