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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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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!
Good recipe but burnt in ten minutes…perhaps check after 8
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
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!
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.
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!
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!
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.
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!
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