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Don’t let food allergies stop you from indulging in treats! These soft and chewy Nut-Free Cassava Flour Chocolate Chip Cookies are also paleo, vegan, gluten free, and egg free!
Can you believe I don’t have a standard chocolate chip cookie recipe on my blog yet? Well, I can, because I’m the worst baker. But sometimes, the baking gods are on my side and I end up making a treat that’s super delicious and dreamy.
I recently had one of those moments when attempting to make these cassava flour chocolate chip cookies, and no tears were shed from an inevitable #fail (a norm when I’m baking) and I lived through it to share this yummy recipe with you.
Nut-Free Cassava Flour Chocolate Chip Cookies
Now, these are not your standard chocolate chip cookies. They are gluten free and grain free, made with cassava flour and a bit of coconut flour, and they are also paleo and vegan! And if you have some common food allergies in your family, these might be for you because they are also nut-free and egg-free.
Don’t worry though, because they are NOT fun-free. They actually taste amazing and have the perfect amount of chewiness and softness that you love in your favorite cookies.
How to Yield Perfectly Chewy Cookies
Since these are gluten free cookies, you have to treat them a bit differently than regular cookies. Here are some tips to make these cassava flour chocolate chip cookies THE BEST EVER:
- If you are using coconut oil instead of ghee, make sure it’s soft instead of melted. If it’s hard, you can microwave it for 15 seconds at a time, and if it’s melted, you can leave it in the fridge it gets to the right consistency.
- DO NOT pick up the cookies once it’s out of the oven. They will be quite fragile and fall apart if you try to pick them up. Wait about 30 minutes for them to fully cool down before handling them. I know, it’ll be incredibly hard but it’s 100% worth it!
- For even chewier and sturdier texture, keep the cookies in an airtight contain in the refrigerator. I think they taste better when they are cold!
Hope you love these cookies, because my husband and I can’t get enough. We just made these a few days ago and they are already half gone! So dangerous, but so worth it.
Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
Ingredients
- 1/2 cup ghee, or softened coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup dairy free chocolate chips, or more, if preferred
Instructions
- Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper.
- In a bowl, whisk together ghee (or coconut oil), maple syrup, and vanilla extract.
- In another large bowl, whisk together cassava flour, coconut flour, baking soda, and sea salt.
- Pour the wet ingredients into the flour mixture.
- Stir until combined.
- Fold in chocolate chips. Let the dough sit for 10-15 minutes.
- Use a rounded tablespoon to scoop the dough and place on the baking sheet, flattening it out slightly.
- Repeat with the rest of dough, making sure you give enough space in between to spread a bit.
- Bake for 10 minutes.
- Cool completely on the baking sheet for 20-30 minutes before removing and serving.
- Store in an airtight container in the fridge. They'll get even chewier (in a good way) once cold!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used coconut nut oil in the recipe.these are phenomenal and I’m sure my friends are going to also love them today…will be a repeated cookie in this home.
Amazing! Thank you so much!
Hi! Have you tried making this recipe with an egg? Wondering how that might help the kinda crumbly texture of these from the cassava flour. Thanks!
I think considering these are nut and egg free, they are pretty good! I did use coconut oil and next time im going to try using butter, to see if that helps with the slightly dry/crumbly texture. I know cassava flour tends to contribute to that texture so maybe there is no getting around that, but butter might help so im going to try! Chilling them in the fridge does help though but not entirely. Thank you for the recipe
I did try these with ghee instead of coconut oil and they are slightly better that way but still crumbly. Wondering now if an egg or something would help…
Can I use almond flour instead of coconut flour?
No, those two work very differently in recipes. I don’t recommend you do that.