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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 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. 🙂
These were so easy to make and taste great and since they are egg free you. an eat the raw cookie dough too!
These are so good!!! What can I substitute for maple syrup?
You can try honey.
Yay! Haha I’m sure they are even better when you have to sneak them in. Thanks, Raia!
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.
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 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!
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!
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.
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.