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3.11.18

Paleo Chocolate Chip Cookies with Cassava Flour {Nut Free}

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Nut Free

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

Get ready for more Paleo + nut free baking today!  It’s chocolate chip cookies for you right now – soft, chewy, chocolate chip cookies, with a flavor nearly identical to traditional white flour cookies, thanks to our star – cassava.

I worked on this recipe over last summer until it drove me so batty that I decided to shelve it for awhile.  The problem?  Texture.  It turns out that cassava flour behaves very differently in a cookie recipe than in a bread recipe.

My cookie dough would look perfect over and over, but the results after baking were all over the place.

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

I was met with cookies that spread ALL OVER the baking sheet, cookies that didn’t spread at all, cookies that looked perfect but had the texture of crumbly cake, and cookies that seemed to melt into something that tasted like sand after taking a bite.

After about 5 tries, I noticed a few common themes.

First, ALL of the cookies came out of the oven fall-apart-soft.  Even the ones that would up pretty good after a few hours could disintegrate if you tried to touch one a few minutes out of the oven.

Lesson 1 – cassava flour cookies need lots of time to “set” and should be cooled COMPLETELY on the baking sheet – not transferred.

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

Lesson 2 – using all granulated sugar to sweeten the cookies (like coconut sugar) won’t work – it needs to be combined with a nice STICKY sweetener (honey) for a good chewy texture after cooling.

Lesson 3 – Cassava flour chocolate chip cookies seem to have superior texture after cooling completely and THEN chilling in the fridge for awhile.  Trust me on this one – and try it!

Lesson 4 – More than one egg (even an extra yolk) turns the cookies way too cakey and almost rubbery.  I had a batch that looked absolutely perfect, but had a strange rubbery texture that I couldn’t get past!  After that, I stuck to one egg and didn’t look back.

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

So, after compiling all these lessons learned from the failed batches, I came up with a recipe that seems to be as close to perfect as you can get, both flavor and texture wise!

I used a mixture of honey and coconut sugar to take care of the texture and flavor.  One egg, one cup of cassava flour and a mix of baking soda and powder to help the cookies spread just enough.

I still recommend allowing the cookies to cool completely on the baking sheet – these aren’t “grab-one-out-of-the-oven” cookies.  They need to be left alone for at least an hour to really set properly (weird, yes, but it works.)

And again, I totally prefer these after spending a little time in the fridge.  That doesn’t mean they can’t be left out at room temp, but for superior texture I recommend a little chilling.  As a side note, they are SO perfect with some coconut vanilla ice cream!

I hope you’re ready for insanely delicious paleo chocolate chip cookies – let’s bake!

Paleo Chocolate Chip Cookies with Cassava Flour {Nut Free}

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

Chocolate Chip Cookies with Cassava Flour {Nut Free}

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 1 hr
Total Time: 20 minutes
Servings: 18 cookies
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Did you make this recipe?
Leave a review
4.51 from 114 votes

Ingredients

  • 1/2 cup ghee OR grass-fed butter
  • 1/3 cup raw honey
  • 1/4 cup coconut sugar
  • 1 tsp pure vanilla extract
  • 1 egg room temp
  • 1 cup cassava flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder*
  • 1/4 tsp fine grain sea salt
  • 1 cup dark chocolate chips

Instructions

  1. Preheat your oven to 350 degrees and line a large cookie sheet (or 2) with parchment paper.
  2. Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed
  3. Add in the egg and beat on low speed until combined
  4. In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth. Stir in chocolate chips, then chill the dough for 10-15 minutes in the fridge.
  5. Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2” apart since they will spread a bit while baking.
  6. You’ll need to repeat the process on a separate baking sheet for the leftover cookie dough.
  7. Bake in the preheated oven for 10 minutes or until cookies are golden brown. Allow the cookies to cool completely on the baking sheet - do not transfer them while they’re cooling since they’re VERY delicate due to the cassava flour. These cookies are not at their best right out of the oven - they need time to finish setting while they cool.
  8. Once completely cool to the touch, remove from sheet and serve. Cookies will be soft and chewy at room temp, and become more firm, yet still chewy after refrigeration. I personally prefer them after chilling! Store leftovers in an airtight container in the refrigerator. Enjoy!

Recipe Notes

*For Paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe you’ll need just 1/2 tsp of this mixture.

Nutrition

Calories: 151kcal
Carbohydrates: 18g
Protein: 1g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 21mg
Sodium: 86mg
Potassium: 83mg
Sugar: 10g
Vitamin A: 15IU
Vitamin C: 0.4mg
Calcium: 48mg
Iron: 0.6mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo Chocolate Chip Cookies with Cassava Flour:

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free.  The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

Want More Paleo and Nut Free Baking Recipes?  Try one of These!

Carrot Cake Cupcakes

Double Chocolate Chip Banana Bread

Banana Blueberry Breakfast Bread

Classic Blueberry Muffins with Cassava Flour

Chocolate Donuts with Chocolate Frosting

Hearty Cassava Flour Banana Bread

Chocolate Chip Donuts with Chocolate Ganache

Chocolate Chip Muffins 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. The Curious Frugal says

    March 11, 2018 at 10:15 am

    Yum! These look great. I’ve never baked with cassava flour but I’ve been curious about it so thanks for all the tips.

    Reply
    • Michele says

      March 13, 2018 at 3:18 pm

      Sounds good!

      Reply
  2. Sue says

    March 11, 2018 at 10:33 am

    5 stars
    So you think this recipe would work with coconut oil instead of butter?

    Reply
    • Michele says

      March 13, 2018 at 3:17 pm

      Yes I think so, however they might be softer or more crumbly. I think ghee would work well though!

      Reply
    • Mia says

      January 12, 2019 at 8:41 pm

      Michele, did these work for you subbing coconut oil? Mine didn’t. They tasted good but were extremely dry. I will make with ghee as directed next time.

      Reply
      • Sammi says

        March 20, 2020 at 9:00 pm

        Mine were too and I followed the recipe to the T. Definitely not right in texture at all but tastes great. I’m a pastry chef and even I was dumbfounded. It needs a starch and a liquid!

        Reply
  3. Stefanie Coope says

    March 11, 2018 at 1:35 pm

    5 stars
    I’ve recently started to use cassava flour a lot more because of some diet changes, so this recipe looks great! I’m egg-free, though, so do you think it will work without the egg?

    Reply
    • Michele says

      March 13, 2018 at 3:17 pm

      Unfortunately I don’t think they’ll work without an egg, but you might be able to try a gelatin or chia “egg” to replace it.

      Reply
  4. Andrea says

    March 11, 2018 at 6:12 pm

    Can you use tapioca flour instead of cassava?

    Reply
    • Michele says

      March 13, 2018 at 3:14 pm

      No, they have different properties unfortunately!

      Reply
  5. lisa says

    March 15, 2018 at 2:10 pm

    4 stars
    Tried this recipe but didn’t have enough honey so I had to use a bit of molasses to top off the 1/3 amount listed. They turned out surprisingly well! Thank you! I have them in the fridge now to see if I like them better chilled ?

    Reply
    • Michele says

      March 16, 2018 at 1:11 pm

      That was a good call with the molasses, glad it worked out!

      Reply
  6. Lambsy Moorman says

    March 19, 2018 at 11:03 pm

    5 stars
    I followed the recipe to a t (except for accidentally mixing coconut sugar with the dry ingredients) and it turned out great! Definitely agree that they taste best when stored in the fridge. Thanks for the recipe!

    Reply
    • Michele says

      March 23, 2018 at 7:57 pm

      So happy they worked out for you!

      Reply
  7. Kim C. McMahon says

    March 27, 2018 at 4:15 pm

    Can this dough be frozen and baked later?
    Thanks!

    Reply
    • Michele says

      March 27, 2018 at 8:54 pm

      I’m not sure how they would turn out, I’d say a day in the fridge would be fine though

      Reply
  8. Kim C. McMahon says

    March 27, 2018 at 9:08 pm

    Ok thank you!

    Reply
  9. Tina W says

    March 27, 2018 at 9:28 pm

    These are delicious!

    Reply
  10. Ivy says

    March 28, 2018 at 8:42 am

    5 stars
    Another GREAT recipe! These turned out so yummy! Thank you!

    Reply
    • Michele says

      March 28, 2018 at 10:16 am

      So happy you enjoyed them!

      Reply
  11. Tara says

    April 4, 2018 at 11:54 am

    5 stars
    Best gluten free chocolate chip cookies EVER!

    Reply
  12. Jen says

    May 1, 2018 at 6:01 am

    5 stars
    Bit of a bizarre question but think this could work without chocolate chips? I actually wanted to make vanilla wafers – something cookie but not too sweet – but your recipe for wafers used almond flour which I find much too dense (in general, not that specific recipe).

    Reply
  13. Caroline L says

    May 6, 2018 at 7:37 pm

    5 stars
    I’m dairy and egg free and made a couple tweaks to this recipe and they tuened out great! I used half and half palm shortening and coconut oul and a “flax egg” (1T grounf flax, 1/4c water). The refrigerated raw dough was delish! Baked them about 15 mins and their shape never changed from how I plinked the dough on the sheet. Next time I will ball and smash for more classic shape. Great recipe!

    Reply
  14. Natalie says

    June 1, 2018 at 4:53 pm

    Will arrowroot flour work in place of cassava? I was hoping to try these this weekend but I only typically have arrowroot flour on hand.

    Reply
    • Michele says

      June 1, 2018 at 10:13 pm

      Unfortunately no it doesn’t have the same properties so won’t work

      Reply
      • Natalie says

        June 3, 2018 at 8:33 am

        Well shoot! Lol
        I will try one of the other versions if I have all ingredients. Love all your recipes though! I refer people to your site on a regular basis if people ask me how to start Paleo. I have been following a mainly Paleo lifestyle since 2015.

        Reply
  15. Christina says

    June 22, 2018 at 10:50 pm

    5 stars
    I did make these as directed but got so excited to bake them forgot to chill. Still they turned out fantastic. Thin and crisp with just a bit of chew. Will make again, and try refrigerating them.

    Reply
  16. Karrel says

    September 12, 2018 at 2:03 pm

    The batter looked good when I made it. I put it in the oven and after 9 minutes, it expanded like a pancake followed your recipe step by step but it didn”t turn out good 🙁 what could possibily go wrong?

    Reply
    • Laura Monk says

      October 7, 2018 at 7:12 pm

      I chilled the dough about 20 minutes before I made them. Its a pet peeve of mine when cookies come out as pancakes!

      Reply
  17. Margaret says

    October 3, 2018 at 5:33 pm

    5 stars
    They were amazingly good! Making them again today for my upcoming camping trip…can’t wait!!

    Reply
  18. Laura Monk says

    October 7, 2018 at 7:10 pm

    5 stars
    these come out amazing! Very sweet! They don’t spread on the cookie sheet either so you can put them closer together than normal cookies

    Reply
  19. Stephanie Cutter says

    October 16, 2018 at 5:55 pm

    3 stars
    I can’t believe I am saying this— but this is the first recipe I found on your site that I actually didn’t love. I think I have given up on cassava….everything I make with it is a fail.

    These cookies did not spread at all…stayed little round puffs. They are also super dry and crumbly. The flavor is good and I’ll still have no problem eating them all haha …. but this one wasn’t one I will make again. I really don’t think cassava is for me lol.

    Reply
  20. Ben McGill says

    October 25, 2018 at 9:19 am

    5 stars
    Great cookies! Delicious once they cool off and incredibly delicious once left in the fridge over night.

    Reply
  21. Jennifer Rodney says

    October 31, 2018 at 11:11 am

    So my cookies spread into one giant pan of cookie. What would i have done wrong. I followed all of your steps. I only forgot to add the chocolate chips. I still broke them up and they taste like caramel brittle. Delicious!!! but how can I get them to stay in cookie form?
    Thanks

    Reply
  22. Monica Stahl says

    November 4, 2018 at 10:59 pm

    5 stars
    My daughter and I have been doing AIP for two months now and have added in eggs and dairy. We made these cookies tonight subbing the baking powder and soda with tapioca starch and used a little bit of cacao nibs. The cookies are amaaaazing. To us, they taste like toffee…and remind me of the torched sugar on a crem brûlée (I think that’s the flavor of the coconut sugar) anyways we love them and made some whipped coconut cream with them and it was heavenly. We are so happy to have this simple easy to make delicious treat!!

    Reply
    • Michele says

      November 12, 2018 at 6:15 pm

      That sounds so delicious, now I’m craving them too! Thrilled you enjoyed them!

      Reply
    • Heather Dye says

      October 31, 2019 at 5:41 pm

      5 stars
      This cookie recipe is amazing. I recently started using cassava flour and wanted a good cookie recipe. I read about five different recipes and some of them did not have good reviews. Since people seemed to like it, I decided to try this one. I’m glad I did because they came out great. I can definitely give this one a five star rating. Only thing I did different was added a little cinnamon. They came out just like the photo. They don’t taste like regular chocolate chip cookies, of course, but the texture is very similar. And they are still delicious in their own unique way. The combination of coconut sugar and honey is delif. This is my first cookie recipe using cassava flour and I’ll definitely be adding it to my personal recipe book.

      Reply
  23. NAncy says

    November 5, 2018 at 11:09 pm

    5 stars
    These are very good taste like regular chocolate chip cookies

    Reply
    • Michele says

      November 12, 2018 at 6:09 pm

      So happy you enjoyed them!

      Reply
  24. Berta Thomas says

    November 28, 2018 at 10:07 pm

    5 stars
    An awesome cookie recipe!I appreciated all the advice about how to let it cool, but was not able to contain my self and ate three cookies strait out of the oven! deliciousness!!!

    Reply
  25. myra says

    January 23, 2019 at 4:11 pm

    5 stars
    These are so good! My husband loved them too and he is SUPER picky! I made mine a little bigger than suggested but I just added about 5 extra minutes to the cooking time and they came out perfectly. I don’t eat a lot of sugar so for my pallet they were a bit on the sweet side. I would love a suggestion on how to cut down the sugar while still accomplishing the same great texture.

    Reply
    • Andi says

      September 1, 2019 at 12:39 am

      4 stars
      Like myra said, I found the flavor too sweet in my first batch–I am strict AIP and eat very little natural sugars. So in second batch I added 1/4 -3/4 teaspoon cinnamon mixed with olive oil to even out the sweetness without compromising texture. The flavor of the cookie was so good I really didn’t mind that they were a bit on the puffy side and a few were crumbly. Like others, I tasted them 20 mins out of oven and later after being in fridge overnight. Really good considering the simplicity of recipe.

      Reply
  26. Kathryn Payton says

    February 26, 2019 at 8:46 pm

    5 stars
    Very delicious! This is my first time using cassava flour, and these were PERFECT!
    The dough needed at least 30 mins, close to an hour, of chilling to roll nicely into balls (too sticky at 15 mins, yet still worked). And I didn’t have any extract, but these luckily still tasted scrumptious! Thanks for the recipe and all the tips Michele!

    Reply
    • Katie says

      February 28, 2019 at 11:04 pm

      5 stars
      I also want to note that I used maple syrup instead of honey. 🙂

      Reply
  27. Kristina says

    March 2, 2019 at 4:17 pm

    4 stars
    These turned out good and my family and I ate them right up but they were a little too crumbly. I did some reasearch on cassava flour and learned that it can be used 1:1 in WEIGHT as regular flour. 1 cup of Cassava flour weighs 120 grams. I will try these again measure the weight rather than volume.

    Reply
  28. Parizad in Az says

    March 14, 2019 at 2:52 pm

    5 stars
    I made these yesterday evening, and we all, including my 4 year old- devoured them! Yum!!
    Followed your advice exactly -on letting them cool in baking sheet and then chilling. Absolutely delicious! 🙂
    My one and only question is, how do I get them from not sticking on that parchment paper so much? Should I spray the parchment paper with cooking spray next time?
    Thanx!! Love that youre using cassava flour!

    Reply
  29. Carol Norton says

    March 19, 2019 at 3:47 pm

    First batch did not spread. Used Stevia instead of coconut sugar because I did not have it. Could not open honey jar so I used maple syrup. I read your lesson 1 thru 4. May try again

    Reply
  30. Jennifer Swearingen says

    May 22, 2019 at 10:03 pm

    5 stars
    I used regular sugar but that’s the only deviation and they turned out really well! Thanks

    Reply
  31. Eileen Waldow says

    May 28, 2019 at 11:08 pm

    I made these cookies for my grandsons who need egg less, gluten free, dairy free and nut free by substituting coconut oil for the butter and golden flax meal for the egg. They were a hit.

    Reply
  32. JoAnn says

    June 24, 2019 at 9:25 pm

    Hi I was very excited to try this recipe. I am on AIP and also just told I am celiac. I made these with grass fed butter and they were very soft like a soft whip and i added an extr 1/2 cup of cassava and it was very soft. when baked they browned very fast and went totally flat??? What did I do wrong. They taste great though!

    Reply
    • KS says

      September 24, 2019 at 2:54 pm

      Baking is a science. You can’t add extra cassava without adjusting the amount of the other ingredients as well.

      Reply
  33. JoAnn says

    June 24, 2019 at 9:27 pm

    Maybe my mistake was not chilling them before putting on pan to cook? Missed that….

    Reply
  34. Kay Aiti says

    August 21, 2019 at 8:31 pm

    A+++++ on the dough, I haven’t finished cooking them yet but my daughter and I DESTROYED half of the cookie dough before we could get them in the oven!?
    I omitted the coconut sugar and added double honey, added a few extra tbsp of cassava and an unknown amount of arrowroot (might have been 1/4c ish?) chilled before balling…. soooo yummy! Can’t wait to see how they are after cooking!

    Reply
  35. Dan says

    September 10, 2019 at 8:24 pm

    5 stars
    My new fav choc chip cookie recipe!

    Reply
  36. Rose Hevrin says

    November 3, 2019 at 7:11 pm

    5 stars
    These are AMAZING! Amazing flavor! They are the first GF cookies my adult kids liked! Thankyou for all the hard work in developing this recipients to perfection!!

    Reply
  37. EDDIE says

    November 29, 2019 at 4:57 pm

    IS THERE A VEGAN NUT FREE OPTION, MICHELLE?

    Reply
  38. Beverley Parkin says

    December 15, 2019 at 11:39 pm

    Hi there – I am making this recipe, but didn’t realize they were chocolate chip only and not peanut-butter chocolate chip? Can I just add some peanut butter to the recipe, and if so, how much? Thanks.

    Reply
  39. JG says

    January 17, 2020 at 10:05 am

    5 stars
    Cookies taste great! They are soft but my husband loves them and he is picky about his sweets.

    Reply
  40. Man says

    March 19, 2020 at 6:26 pm

    Right out of the oven and they are very crumbly. I followed recipe to the T.
    Where did I go wrong ? What can I do now
    Should I bake for some more time

    Reply
  41. Jenny Livingston says

    March 21, 2020 at 9:51 am

    4 stars
    These were decent. I used butter since I don’t have ghee and I used honey but there are so many different consistencies, I didn’t know which one you used. I had liquid honey I needed to use up, so I put that in. I also used demerara sugar because I didn’t have coconut sugar. I chilled them for over 20 minutes, accidentally baked them on super convection in my oven >.< They did flatten out like pancakes (which I don't mind at all) but I had to take them out early because they were getting super browned and I was worried they would burn.
    I froze the rest of the batter for later. It seems to freeze well.

    Reply
  42. Bre E says

    March 23, 2020 at 6:10 pm

    This is the second time I’ve made these and they turn out to be a crumbly mess but kind of pancakey too what am I doing wrong the flavor is so good I want to keep trying but feel like I’m missing something.

    Reply
  43. Kerry says

    March 24, 2020 at 10:48 pm

    Ya, I’m with the crew that these did not work at all for. I doubled the recipe, and used half molasses half honey, those are the only changes. They didn’t spread and they’re extremely crumbly, like they go poof if you touch them wrong and explode into a pile of powder. Perhaps it’s cassava flour brand? I’ve heard there can be variations in effect brand to brand. Anyway, bummer, these are supposed to be a birthday present for tomorrow.

    Reply
  44. Sarah says

    April 7, 2020 at 11:12 am

    2 stars
    Flour has a distinct flavor that is off from chocolate chip cookies. They’re not terrible but not my favorite recipe, the cassava gives them an off flavor and texture is a little off if they’re cooked at full time. I recommend cooking 2 minutes under time stated.

    Reply
  45. Alexa says

    April 12, 2020 at 12:44 pm

    5 stars
    I baked these cookies this morning with my kiddos and they are a hit! I’m not sure they’ll last the day. If anyone was wondering, I wanted to share that I used agave nectar instead of the raw honey, because we are out of honey and they are still perfect! Next time I will use honey because I believe the best results come from following a recipe exactly. The cookies are delicate and delicious! Thank you so much for taking the time to create such a great recipe!

    Reply
  46. Kitty says

    April 18, 2020 at 5:21 pm

    Has anyone tried these with palm shortening? I am going to try but wanted to see if anyone had insight as these are all expensive ingredients.

    Reply
    • Laura says

      September 16, 2020 at 10:36 pm

      Curious if you ended up trying with palm shortening? I want to try these, but I’m off dairy and haven’t been eating ghee. I’d love to try with my palm shortening though if it would work! 🙂 I need a nut free cookie for my son for school!

      Reply
  47. Stephanie Ripple says

    April 19, 2020 at 9:08 pm

    My cookies came out a golden brown but flat and fall apart soft. I re-baked them for 10 minutes. This time much darker but not so soft. I used honey but not raw and a different sugar. I used what i had on hand. It was Truvia brown sugar. Could this be why the texture was so fall apart soft and flat?

    Reply
  48. Hope says

    April 22, 2020 at 7:25 pm

    Looking forward to trying these! Wondering if I can nix the baking powder? Don’t have any of that or cream of tartar in the pantry currently.

    Reply
  49. Tracey says

    April 24, 2020 at 7:01 am

    The recipe looks delish! Have you tried any other healthy fats? Dairy free option? Maybe coconut oil or lard?

    Reply
  50. Sachi says

    May 6, 2020 at 8:07 pm

    First, thank you for generously sharing your recipes. It’s a lot of work and sometimes thankless, so I want to start with that.

    Second, I do want to let others know this recipe was an incredible fail for me. I don’t think it has anything to do with the author’s recipe writing/testing ability. I think it has everything to do with cassava flour coming in all kinds of consistency and qualities.

    I used a vitacost brand of tapioca/cassava flour which worked beautifully in two other recipes: a KAF recipe for cheese bread and another blogger’s brownie recipe. I am assuming the brand of flour used by the author above is more absorbent and some other reviewers used is less. I used a third of the dough following the recipe to a T. My cookies spread across the pan and cooked very unevenly. Tonight I cooked another third and added more cassava flour which seemed to help a little bit. I may add even more tomorrow when I bake the rest of the batter. Thanks again for sharing this. I do think it’s a good place to start and experiment from based on the brand of flour you are using.

    Reply
    • Sachiko Clayton says

      May 7, 2020 at 10:02 pm

      I added more cassava flour once again and they looked much more like cookies than before. Perhaps too much flour because they were a bit dry and crunchy. I’m afraid each brand of cassava flour requires its own testing. I can see how this recipe would work with tweaking.

      Reply
  51. Jill says

    May 16, 2020 at 4:59 pm

    do you know if this would work with just honey for the sweetener? thank you!

    Reply
  52. Barb says

    May 17, 2020 at 12:32 pm

    5 stars
    These came out perfect and were delicious! Doesn’t taste weird like most gluten free recipes I’ve tried. Will definitely refer back to this recipe again and again in the future.

    Reply
  53. Cecilia says

    May 28, 2020 at 8:39 pm

    I just made these cookies, they taste great!
    I replaced the butter with 1/2 cup of coconut oil si e I have a dairy sensitivity. I left some on the fridge and they are awesome!

    Reply
  54. Judy says

    June 2, 2020 at 3:57 pm

    Hey, trying out the recipe now. Hoping it turns out. Will review again once done baking!

    Reply
  55. Karen Dodd says

    June 15, 2020 at 5:29 pm

    The recipe worked great, but I found the cookies went soft after about 24 hours, so I rebaked them for a few mins on a low heat and they came out AMAZING, soft but crusty like Domino’s cookies!!!!!!!

    Reply
  56. Melodye says

    August 16, 2020 at 4:09 pm

    5 stars
    Made these cookies with these changes; my son can’t eat eggs so I used 1 tbs golden flax seed meal and 3 tbs water (let sit for 5 minutes), used maple sugar instead of coconut sugar, used ghee instead of butter. Made sure to let the batter chill for 15 minutes (this is key), and baked for 10 minutes. Let them cool down after removing from the oven (also key), and then chill in the fridge. Amazingly delicious. Everything I make from @Paleorunningmomma has always been delicious. Her cookbook is wonderful. BTW, I don’t know Michelle but I hope she keeps on cooking and baking.

    Reply
  57. Robyn Rilett says

    October 11, 2020 at 4:06 pm

    This is my first recipe with cassava flour. Before I get started, I am wondering if the Anthony’s brand of cassava flour is a good one to use?

    Reply
  58. Shamiza says

    October 17, 2020 at 11:55 am

    Could you please tell me if the nutritional information is for 1 cookie or all 18 together

    Reply
  59. Wydell says

    December 24, 2020 at 10:03 pm

    Hey! Do you think this would work using dairy-free butter? I’m ovo-vegetarian and would like to make these cookies. Thank you in advance!

    Reply
  60. Larissa Flury says

    January 13, 2021 at 12:48 pm

    Hi Michelle ☺️ I’m going to try this recipe today and I was wondering if I can double it and get the same result?

    Reply

Trackbacks

  1. Orange Coconut Butter Cookies {Paleo, Nut Free} | The Paleo Running Momma says:
    May 23, 2018 at 2:24 pm

    […] Cassava Flour Chocolate Chip Cookies […]

    Reply
  2. Strawberry Banana Bread with Cassava Flour {Paleo, Nut Free} | The Paleo Running Momma says:
    June 4, 2018 at 8:15 pm

    […] Cassava Flour Chocolate Chip Cookies […]

    Reply
  3. Cinnamon Apple Bread {Paleo, Nut Free} | The Paleo Running Momma says:
    September 25, 2018 at 3:30 pm

    […] Cassava Flour Chocolate Chip Cookies […]

    Reply
  4. Pandemic: 14 – Princess and Pie says:
    April 4, 2020 at 8:53 pm

    […] did experiment with the cassava flour in a batch of brownies (seriously killer) and chocolate chip cookies (seriously weird, but edible for sure).  Esen begged me to stop and lured me away with some […]

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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