Best Cassava Flour Chocolate Chip Cookies Gluten-Free

5 from 11 votes

Nicole Bonilla

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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.

Cals: 109 | Protein: 1 | Sugar: 7 | Fat: 6 | Fiber: 1 | Diet: Gluten-Free
Chocolate chip cassava flour cookies on a parchment paper.

These Chocolate Chip Cassava Flour Cookies have that dreamy combo of crispy edges and soft, chewy middles — just like the classic cookies we all love. I make them with cassava flour, butter, vanilla, cane sugar, and lots of chocolate chips, so you still get that nostalgic, buttery cookie taste without any grains or nuts.

If you’re avoiding gluten, grains, or nuts, these let you enjoy a real treat without thinking twice. They’re quick to mix up, and they always hit the spot when you’re craving something sweet and chocolatey.

Cassava flour is one of my favorite flours to play with because I know I’ll feel good even after sneaking a few extra cookies. I tested this recipe over and over to get it just right — and I knew I’d nailed it when the whole batch disappeared from the counter before I could even grab a second one.

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

What is the difference between cassava flour and tapioca flour?

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.

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.

Frequently Asked Questions

I store these cookies in an airtight container at room temperature for up to 5 days, and they actually stay softer than regular cookies! The cassava flour helps them maintain that perfect chewy texture without getting hard like traditional gluten-free cookies tend to do. Just make sure they’re completely cool before storing to prevent condensation.

Yes! Cassava flour is naturally gluten-free since it’s made from the cassava root. These cookies are perfect for anyone with celiac disease or gluten sensitivity. I developed this recipe specifically because my family needed gluten-free options that didn’t taste like cardboard – and honestly, my kids prefer these to regular cookies now.

Absolutely! I freeze them all the time for quick treats. They freeze beautifully for up to 3 months – just wrap them individually or layer between parchment paper in a freezer bag. You can eat them straight from the freezer (they get this amazing fudgy texture) or let them thaw for 10 minutes at room temperature.

Cassava flour creates this incredible chewy, almost fudgy texture that’s completely different from wheat flour cookies. They’re denser in the best way possible and don’t spread as much during baking. Plus, they’re easier on sensitive stomachs – my family never gets that heavy, bloated feeling after eating these like they do with regular cookies.

I wouldn’t recommend it – cassava flour behaves very differently from white flour. It absorbs more liquid and doesn’t contain gluten, so the texture would be completely off. If you need a white flour version, you’d need a completely different recipe. But honestly, once you try these cassava flour cookies, you won’t want to go back!

I bake them for 10-12 minutes at 350°F – they’ll look slightly underbaked when you pull them out, but that’s perfect! They continue cooking on the hot pan for another 2-3 minutes. The key is not overbaking them because cassava flour can get tough if cooked too long. I learned this through lots of trial and error in my own kitchen.

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.

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.

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
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 11 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

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
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Important Disclaimer

This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.

Learn more about our RDN review process here

Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.

Nicole Bonilla is the creator of Gentle Tummy, where she develops gluten-free, higher-protein recipes with simple ingredient swaps that support gentle digestion. Every recipe is tested in her own home kitchen and designed to make familiar comfort foods easier to prepare and enjoy.

13 Comments

  1. It’s often hard to find good cookie recipes made with cassava flour. I have tried quite a few. I made these and they came out excellent. I had to replace egg and vanilla because of sensitivity. But added honey and I used egg replacement. We definitely will keep this recipe because they perfect!

    Reply

  2. This recipe is amazing! I’ve omitted chocolate chips and instead added home-made strawberry jam right into the batter and omg… I ended up with strawberry shortbread! and I looooved it so much. I think I even overcooked them slightly but still they turned out so well. Thank you!

    Reply

  3. 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

  5. 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

  7. 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 11 votes (5 ratings without comment)

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