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!
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These cookies are so delicious and easy to make. Everyone (including my 7 year old) loved them so much that I’ll have to make another batch tomorrow. Thank you so much for sharing. ❤
Thank you so much! Kid approved is the best compliment. ?
These cookies are delicious.
These look great and I have been seeing cassava flour everywhere lately in recipes! I am going to try this out 🙂
This recipe can’t be correct? The cookies just melted into puddles within a minute of being in the oven?!
Not sure how that happened! These cookies don’t really spread much. Maybe you got the flour measurements wrong? Did you add coconut flour?
Mine melted into a puddle, too. I substituted 1/2 cup honey for the 1/2 cup maple syrup. I used both flours (3/4 cup cassava and 1/4 cup coconut flour) per the recipe. I used mini chocolate chips. Could the mini chocolate chips have caused the cookies to spread out like puddles?
I would let the dough sit for 10-15 minutes before baking. I edited the recipe to reflect this.
Cassava flour is such a great alternative to wheat flour! Great recipe!
They look really great! My kids have been asking for cookies! I’ll give these a try since I have some cassava on hand!
Oh so yummy! There’s just nothing like chocolate chip cookies. These look great – and I love that they use cassava flour.
These look absolutely delicious! I’m loving that you used coconut flour! I haven’t made a cookie with it yet but now I see I need to!
I have used a lot of flours in my life, but not tried cassava yet . . . I MUST, and I MUST make these cookies! interesting tip about keeping in the fridge, I’m going to try that too
These look awesome, and such simple ingredients! Cassava flour is truly magical, I am so glad we can all get our hands on it now!
These photos! I want that to be MY hand reaching out for that cookie!! Thanks for the egg-free component! 🙂 I can’t wait to make these!!
Girl, you sure do know the way to my heart (and that’s through a chocolate chip cookie)! I’m so impressed: only 8 ingredients and not one is eggs?! This recipe is going to make a lot of folks very happy (including me!)!!
Love these cookies and chocolate chip favor is definitely my favorite !
These look SO good! I have all the ingredients. Thanks for the tip about the coconut oil, which may make a huge difference in outcome. Cassava flour here we come!
These look absolutely show-stopping! Cannot wait to make up a batch, and love that you use cassava flour. What a fabulous, simple ingredient list!!!
I’m always looks for nut free desserts! These look so perfectly decadent, and the texture looks amazing!
I’ve never used cassava flour before, but these look wonderful! Pinning to make soon xo
Is there any substitute for coconut flour? I have drupe sensitivities and I can’t do coconut, almond or other “nuts”. They look delicious!
Coconut flour acts differently than any other flour so I’m not sure a substitute would work. You can try adding more cassava flour (about 1/3 cup) to replace it and see how that does.
I replaced the coconut flour with the 1/3 C of Cassava flour and I used Nutiva Shortening in place of the coconut oil and it worked great!! I also used 100% cacao chips, no sugar. They are pretty strong, but good. I had the idea of pouring a little maple syrup on them and eating them like a pancake and it was WONERFUL (they were still warm). I’m looking forward to trying them after they have been in the fridge. Thank you !!
I’m so glad the substitutions worked out! That maple syrup on top sounds AMAZING.
pretty good, I added cacao to make it double chocolate chip but kept the recipe exact otherwise. They were a bit chalky but had good flavor and wasn’t so bad after I salvaged them with icing.
Hi Ami, adding extra powder like cacao definitely changes the texture of the cookies and brings down the acidity so this explains why you may have had a chalky texture. I’m glad you were able to enjoy them still though!
These are delicious cookies! Their texture and flavor are so close to classic choc chip cookies that my husband didn’t know the difference. I made mine bigger than suggested so I had to add to the cook time until they were a little golden brown on top. I think it was an extra 5 minutes. I would love to know if there was a way to turn down the sweetness? I don’t eat sugar that often so a little bit goes a long way. Any suggestions? m
So sorry, I just saw this! I’ve never tried reducing the sweetener in this recipe but you can definitely try. I suggest reducing the cassava flour as well if you take that approach. I can’t say by how much since I never tested it before!
These are so good and such an easy recipe! I love them because they taste a little like peanut butter chocolate chip cookes, which I love and can’t eat due to nut allergy.
These were delicious and I love that they can be made vegan. The texture was very light and they crumbled easily. Are they supposed to be like this? Maybe the brand of cassava flour was different from yours? I used Otto’s.
Your oven might be hotter than mine. You can try reducing the baking time. If you want to make the current one softer, try keeping them in an airtight container in the fridge and they may soften up.
Made these last night for a in-home date night with the hubby after the kiddos were in bed. So we didn’t have to share… 😉 They were delicious! So easy, and a great way to use cassava flour. 🙂
Yay! Haha I’m sure they are even better when you have to sneak them in. Thanks, Raia!
these cookies look delicious, not sure I could stop at one though!
These are so good!!! What can I substitute for maple syrup?
You can try honey.
These were so easy to make and taste great and since they are egg free you. an eat the raw cookie dough too!
I love how simple these are to make! I was skeptical about chocolate chip cookies being better cold from the fridge versus fresh hot out of the oven, but these definitely are! Don’t skip this tip! Chill these cookies! 🍪
Yes, the texture is better when chilled! So glad you enjoyed. 🙂
Oh no! I don’t know what I did wrong! They all melted into one giant cookie! They were 4 inches apart! Maybe I flattened them too much? Mixed the coconut oil too much? Good thing I used a round baking dish. Now I’ll make if I to a pizza!
I’m sure it tastes yummy though!
I’m sorry that happened! Maybe it was the brand of cassava flour? Overmixing won’t do that. Maybe reduce coconut oil if you are making with the same flour next time.
Hi Jean, we’ve made these numerous times. They are easy to make and beyond delicious! I have worked with both cassava flour and coconut flour enough times to know things like letting the dough sit for awhile so the coconut flour has time to absorb the liquids and thicken, so I let it sit for 15 minutes before baking. Anyway, keep up the great experimentation and sharing! Laura
Hi there!! These cookies look awesome! I’m wondering, what would you recommend putting in them instead of chocolate chips???
You can try nuts or dried fruits!
Really tasty. I find they need to be frozen for a bit and then kept in the fridge to stay together, otherwise they crumble apart.
Love love love this recipe. This is my second time making these cookies and I mixed it up a bit. I used raisins and chocolate for some cookies and a grain free granola with cinnamon for some of the others. I got rave reviews. Thank you so much for this recipe. I haven’t baked cookies since I realized grains were a problem. So happy to bake cookies again 😊
Yay, that makes me so happy that you can enjoy cookies again! Love those additions as well. Thank you so much for leaving a review!
These were so good I’m making my second batch of the day. Absolutely delicious and so easy to make!
Yay!! Thank you so much!
Mine were a little too crumbly to work as cookies but I baked it in a brownie pan like cookie bars. They are delicious!!! Thank you!
I’m so glad it worked out!
Will softened grassfed butter work too you think? Thank you for sharing they look delicious and love the clean simple ingredients:) Plan to try making them tomorrow:)
Yes! It’ll work just fine
Good recipe but burnt in ten minutes…perhaps check after 8
So addicted to these cookies! Love that these are dairy, gluten, egg and nut free as my son has several food allergies. The texture in particular is fantastic and I love having one with a cup of tea in the afternoon. The perfect cookie biscuit! Thank you so much for sharing!
Thank you so much!! So glad you liked them!
Thank you so much for this recipe! My daughter who has autoimmune issues and has to be on an AIP diet was over the moon about these cookies! Best compliment was “ these taste just like regular chocolate chip cookies!” I’d been searching for no grain/dairy/eggs chocolate chip cookie recipes and was so happy to finally find this excellent recipe! Again, very grateful for you and your recipes! 😘
Ah that makes me so happy to hear! Love that she was able to enjoy a “regular treat” with her food restrictions. It’s why I do what I do. Thanks so much for leaving a review!
I have been struggling with my AIP diet and these saved my life… Literally heaven sent cookies!
Thank you!!
Love this recipe! I like to bake and I like it even more when it’s a healthier recipe, especially for my grandchildren. I triple the recipe, give to my grandchildren and they will always find them in Yaya‘s fridge!
That’s amazing. Thank you so much!!
Would it be fine if I did 1/4 cup of Tapioca flour INSTEAD of coconut flour? Curious.
Coconut flour is much more absorbent than tapioca so 1:1 substitution won’t work. I would increase tapioca to 1/3 cup maybe, but I haven’t tested it out so I can’t guarantee results!
Can I use just coconut flour? My grocery stores don’t carry cassava flour.
Coconut flour is more absorbent so you may need to use less for it to work. I haven’t tried it though so I can’t guarantee results!
So good! Thank you so much for the recipe!!
So glad you enjoyed it!
I have been using this for over a year. Easiest, fastest recipe when I have a cookie craving, and I sometimes modify it slightly to make honey-lemon cookies (I use 1/3 cup honey, add up to a tablespoon of lemon juice and some grated lemon peel. Viola!)
You really do need to let the cookies sit after baking or they crumble. But they really solidify well after that!
Thank you! Love your modification too – have to try that.
The first AIP cookie recipe that I enjoy and actually creates a cookie that resembles a cookie! The whole family ate them! Thank you
Yay, I’m so glad you enjoyed them!
Could I use tapioca flour instead of coconut?
Wow, these are great.
Very easy to make. Some modifications: I used slightly more coconut flour because I had slightly not enough cassava flour. Used a combo of coconut oil, butter and ghee. Yacon syrup instead of maple. I also used the lakanto brand chocolate chips.
I did not let the dough sit. Wanted a cookie too badly lol. Baked exactly 10 mins and they were high and fluffy when they came out of oven. So I lightly pressed them down with three bottom of a measuring cup. This gave them a very professional look. They are a very good cookie. Me and my husband enjoyed them very much.
Thank you.
I’m so glad it worked with all your modifications! Thanks so much for leaving a review.
Can I use almond flour instead of coconut flour?
No, those two work very differently in recipes. I don’t recommend you do that.