Best Cassava Flour Chocolate Chip Cookies Gluten-Free

Enjoy crispy-on-the-outside, chewy-on-the-inside Chocolate Chip Cassava Flour Cookies made with all-natural ingredients. This recipe uses cassava flour, butter, cane sugar, and your favorite chocolate chips to create a delicious treat that accommodates food allergies like celiac disease and nut or grain sensitivities.

ByNicole Bonilla
Gluten-Free diet-friendly recipe
 Jump to Recipe Jump to Video
Chocolate chip cassava flour cookies on a parchment paper.

My Chocolate Chip Cassava Flour Cookie Recipe delivers the perfect balance of crispy on the outside and chewy on the inside. It’s everything you love about a classic chocolate chip cookie but made with all-natural ingredients like cassava flour, butter, vanilla extract, cane sugar, and your favorite chocolate chips. Whether you’re navigating food allergies like celiac disease, nut allergies, or grain allergies, these cookies allow you to enjoy a delicious treat without compromise. They’re easy to whip up and are sure to satisfy your sweet tooth and chocolate cravings.

Infographic explaining how to use tapioca flour and cassava flour in recipes

What is the difference between cassava flour and tapioca flour? Can I substitute them in cassava cookies?

Cassava flour is made from the entire cassava root, providing more fiber and a texture similar to wheat flour, while tapioca flour (or tapioca starch) is extracted starch from the cassava plant. These two flours are quite different in how they behave in recipes. Cassava flour is ideal for creating soft and chewy cookies, but substituting tapioca flour isn’t recommended. Tapioca flour is much starchier, which leads to a denser, less desirable texture in cookies. With cassava flour, you can enjoy delicious gluten-free, nut-free, and grain-free cookies that still have that perfect soft and chewy bite.

YouTube video

Why You’ll Love This Chocolate Chip Cassava Flour Cookie Recipe

  • Perfect texture: Crispy edges and a chewy center give you the ideal cookie bite.
  • Allergy-friendly: Free from gluten, nuts, and grains, making it a great option for various dietary needs.
  • Simple ingredients: Made with easy-to-find, all-natural ingredients that you probably already have in your kitchen.
  • Classic taste: Enjoy the rich, chocolatey flavor of traditional chocolate chip cookies without compromise.
Chocolate chip cassava flour cookies on a parchment paper.

Ingredients & Substitutions

Here is everything you need to make the best-tasting cassava flour chocolate chip cookie recipe:

Butter: You can substitute with plant-based butter.

Cane Sugar: You can use any granular sugar, including regular sugar, coconut sugar, coconut palm sugar, or brown sugar instead.

Egg: If you need an egg-free option, you can try using a flax egg or a chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken. To make a chia egg, use the same ratio of chia seeds to water.

Vanilla Extract: You can substitute vanilla extract with almond extract or another flavor extract of your choice.

Almond Extract: This is optional but adds delicious flavor.

Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Cassava Flour and Bob’s Red Mill Cassava Flour are both excellent brands to use. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option. 

Baking Soda: This helps the cookies rise.

Salt: If you’re on a low-sodium diet or need to reduce your salt intake, you can omit the salt or use a small amount of salt substitute.

Chocolate Chips: You can use any variety of chocolate chips that meet your dietary needs, including dark chocolate chips, dairy-free chocolate chips, big chocolate chunks and white chocolate chips.

Chocolate chip cassava flour cookies on a parchment paper.

How to Make My Healthy Chocolate Chip Cassava Cookies Recipe

Here are easy, detailed, step-by-step instructions for the best way to make easy cassava flour cookies. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Make the Cookie Batter

Preheat your oven to 375°F (175°C) and line a large baking sheet with parchment paper.

In a large mixing bowl or stand mixer, cream together the butter and cane sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, and mix until well combined.

Add the dry ingredients, including cassava flour, baking soda, and salt, and mix until a dough forms.

Option 1:
Fold in the chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Option 2:
Place 8-10 chocolate chips in the bottom of your cookie scoop. Then, scoop the cookie dough and release it onto the cookie sheet. The chocolate chips are now on top of the cookie. Gently press them into the cookie. For thick cookies, shape the dough into a ball. For flatter cookies, press the chocolate chips and cookie dough into a flatter round shape.

Mixing cookie dough ingredients.
Adding chocolate chips to cookie scoop.
Shaping cookie and chocolate chips.

Step 2: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your cooled cookies!

Chocolate chip cassava flour cookies on a parchment paper.

Cassava Chocolate Chip Cookie Recipe Notes

Butter: Make sure the butter is softened to room temperature for easier creaming with the sugar.

Baking Time: Keep an eye on the cookies while baking, as baking times can vary depending on your oven. They are ready when the edges are barely turning golden brown.

Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.

Serving Suggestions

Here are some delicious ideas for enjoying your chocolate chip cookies:

Classic Combo: Serve the cookies with a glass of cold milk or a cup of hot chocolate for a classic, comforting treat.

Ice Cream Sandwich: Sandwich a scoop of your favorite ice cream between two cookies for a delicious ice cream sandwich.

Cookie Crumble: Crumble the cookies over a bowl of vanilla or chocolate ice cream for a crunchy topping.

Cookie Dip: Serve the cookies with a side of whipped cream, chocolate sauce, or caramel sauce for dipping.

Cookie S’mores: Use the cookies instead of graham crackers in a s’mores recipe for a unique twist on a classic treat.

Gift Idea: Package the cookies in a decorative box or jar to give as a thoughtful homemade gift.

Room Temperature: Store the paleo cookies in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container can help keep the cookies soft.

Refrigerator: If you prefer a chewier texture, you can store the cookies in the refrigerator. Place them in an airtight container and they should last for about a week.

Freezer: These cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or reheat in the microwave for a few seconds before enjoying.

Do Cassava Chocolate Chip Cookies taste like traditional chocolate chip cookies?
Yes, they taste very similar but have subtle differences. These cassava cookies have the same texture as a regular cookie but a slightly different nuttier flavor. I also use less sugar in this recipe than a traditional recipe. They’re still sweet but not as sugar-loaded as traditional cookies.  

Can I use wheat flour in this cassava cookie recipe?
Yes, but you will need slightly more wheat flour. A good starting point is a 3:4 ratio, meaning 3 parts cassava flour to 4 parts wheat flour. However, this can vary depending on the type of cassava flour used.

How do I make a cassava cookie recipe vegan?
You can make these cookies vegan by using a plant-based butter substitute and a flax egg or chia egg instead of a regular egg.

Can I reduce the sugar in this recipe?
You can reduce the amount of cane sugar if you prefer less sweetness. However, keep in mind that sugar helps with the texture and browning of the cookies, so reducing it too much may affect the final result.

Can I add nuts or other mix-ins?
Yes, you can customize these cookies by adding nuts, dried fruit, or other mix-ins of your choice. Just make sure to chop them finely so they mix well into the dough.

How can I prevent the cassava cookies from spreading too much?
If your cookies are spreading too much, try chilling the dough in the refrigerator for about 30 minutes before baking. This can help firm up the dough and prevent excessive spreading.

Can I freeze cassava flour cookie dough?
Yes, you can freeze the cookie dough for later use. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

Can I use a different type of chocolate chips?
Yes, you can use any type of chocolate chips or chunks you prefer, such as dark chocolate, milk chocolate, or white chocolate. You can also use a combination of different types for a unique flavor.

Do you love gluten-free cookies? Check out more of my easy and nutritious cookie recipes:

More Healthier Dessert Recipes

Chocolate chip cassava flour cookies on a parchment paper.

Best Cassava Flour Chocolate Chip Cookies Gluten-Free

Gluten-Free diet-friendly recipe
Enjoy crispy-on-the-outside, chewy-on-the-inside Chocolate Chip Cassava Flour Cookies made with all-natural ingredients. This recipe uses cassava flour, butter, cane sugar, and your favorite chocolate chips to create a delicious treat that accommodates food allergies like celiac disease and nut or grain sensitivities.
5 from 9 votes
Print Recipe Pin Recipe
Servings 30
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients
  

  • 1/2 cup butter
  • 3/4 cup cane sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 cup +2 tablespoons cassava flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 375°F (175°C) and line a large baking sheet with parchment paper.
    In a large mixing bowl or stand mixer, cream together the butter and cane sugar until light and fluffy.
    Add the egg, vanilla extract, and almond extract, and mix until well combined.
    Add the dry ingredients, including cassava flour, baking soda, and salt, and mix until a dough forms.
  • Option 1:
    Fold in the chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
    Option 2:
    Place 8-10 chocolate chips in the bottom of your cookie scoop. Then, scoop the cookie dough and release it onto the cookie sheet. The chocolate chips are now on top of the cookie. Gently press them into the cookie. For thick cookies, shape the dough into a ball. For flatter cookies, press the chocolate chips and cookie dough into a flatter round shape.
  • Bake in the oven for 10-12 minutes, or until the edges are golden brown.
    Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your cooled cookies!

Video

YouTube video

Notes

Butter: Make sure the butter is softened to room temperature for easier creaming with the sugar.
Baking Time: Keep an eye on the cookies while baking, as baking times can vary depending on your oven. They are ready when the edges are barely turning golden brown.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.

Nutrition

Calories: 109kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 84mgPotassium: 47mgFiber: 1gSugar: 7gVitamin A: 102IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
Keyword cassava flour, gluten free, grain-free, nut-free
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

9 Comments

  1. Hi Nicole!!!
    I baked the cookies earlier today with coconut sugar! The recipe is amazing !! Adding almond extract makes such a HUGE difference. I usually use cassava in dishes but I never knew I could enjoy it in desserts ! Thanks for your awesome channel !

    Reply

  3. I didn’t really know how these would turn out, cassava flour is new to me, but they are really close to traditional gluten flour cookies, very happy with it

    Reply

  5. I’m excited to share this recipe with you! Especially if you have several allergies that limit the classic chocolate chip cookies you’re able to enjoy! Please let me know what you think of these 🙂

    Reply
5 from 9 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating