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.
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.
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.
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}
Chocolate Chip Cookies with Cassava Flour {Nut Free}
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
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Preheat your oven to 350 degrees and line a large cookie sheet (or 2) with parchment paper.
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Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed
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Add in the egg and beat on low speed until combined
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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.
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Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2” apart since they will spread a bit while baking.
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You’ll need to repeat the process on a separate baking sheet for the leftover cookie dough.
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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.
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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
What I Used To Make My Paleo Chocolate Chip Cookies with Cassava Flour:
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
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The Curious Frugal says
March 11, 2018 at 10:15 amYum! These look great. I’ve never baked with cassava flour but I’ve been curious about it so thanks for all the tips.
Michele says
March 13, 2018 at 3:18 pmSounds good!
Sue says
March 11, 2018 at 10:33 amSo you think this recipe would work with coconut oil instead of butter?
Michele says
March 13, 2018 at 3:17 pmYes I think so, however they might be softer or more crumbly. I think ghee would work well though!
Mia says
January 12, 2019 at 8:41 pmMichele, 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.
Stefanie Coope says
March 11, 2018 at 1:35 pmI’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?
Michele says
March 13, 2018 at 3:17 pmUnfortunately 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.
Andrea says
March 11, 2018 at 6:12 pmCan you use tapioca flour instead of cassava?
Michele says
March 13, 2018 at 3:14 pmNo, they have different properties unfortunately!
lisa says
March 15, 2018 at 2:10 pmTried 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 ?
Michele says
March 16, 2018 at 1:11 pmThat was a good call with the molasses, glad it worked out!
Lambsy Moorman says
March 19, 2018 at 11:03 pmI 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!
Michele says
March 23, 2018 at 7:57 pmSo happy they worked out for you!
Kim C. McMahon says
March 27, 2018 at 4:15 pmCan this dough be frozen and baked later?
Thanks!
Michele says
March 27, 2018 at 8:54 pmI’m not sure how they would turn out, I’d say a day in the fridge would be fine though
Kim C. McMahon says
March 27, 2018 at 9:08 pmOk thank you!
Tina W says
March 27, 2018 at 9:28 pmThese are delicious!
Ivy says
March 28, 2018 at 8:42 amAnother GREAT recipe! These turned out so yummy! Thank you!
Michele says
March 28, 2018 at 10:16 amSo happy you enjoyed them!
Tara says
April 4, 2018 at 11:54 amBest gluten free chocolate chip cookies EVER!
Jen says
May 1, 2018 at 6:01 amBit 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).
Caroline L says
May 6, 2018 at 7:37 pmI’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!
Natalie says
June 1, 2018 at 4:53 pmWill arrowroot flour work in place of cassava? I was hoping to try these this weekend but I only typically have arrowroot flour on hand.
Michele says
June 1, 2018 at 10:13 pmUnfortunately no it doesn’t have the same properties so won’t work
Natalie says
June 3, 2018 at 8:33 amWell 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.
Christina says
June 22, 2018 at 10:50 pmI 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.
Karrel says
September 12, 2018 at 2:03 pmThe 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?
Laura Monk says
October 7, 2018 at 7:12 pmI chilled the dough about 20 minutes before I made them. Its a pet peeve of mine when cookies come out as pancakes!
Margaret says
October 3, 2018 at 5:33 pmThey were amazingly good! Making them again today for my upcoming camping trip…can’t wait!!
Laura Monk says
October 7, 2018 at 7:10 pmthese come out amazing! Very sweet! They don’t spread on the cookie sheet either so you can put them closer together than normal cookies
Stephanie Cutter says
October 16, 2018 at 5:55 pmI 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.
Ben McGill says
October 25, 2018 at 9:19 amGreat cookies! Delicious once they cool off and incredibly delicious once left in the fridge over night.
Jennifer Rodney says
October 31, 2018 at 11:11 amSo 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
Monica Stahl says
November 4, 2018 at 10:59 pmMy 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!!
Michele says
November 12, 2018 at 6:15 pmThat sounds so delicious, now I’m craving them too! Thrilled you enjoyed them!
NAncy says
November 5, 2018 at 11:09 pmThese are very good taste like regular chocolate chip cookies
Michele says
November 12, 2018 at 6:09 pmSo happy you enjoyed them!
Berta Thomas says
November 28, 2018 at 10:07 pmAn 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!!!
myra says
January 23, 2019 at 4:11 pmThese 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.
Kathryn Payton says
February 26, 2019 at 8:46 pmVery 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!
Katie says
February 28, 2019 at 11:04 pmI also want to note that I used maple syrup instead of honey. 🙂
Kristina says
March 2, 2019 at 4:17 pmThese 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.
Parizad in Az says
March 14, 2019 at 2:52 pmI 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!
Carol Norton says
March 19, 2019 at 3:47 pmFirst 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
Jennifer Swearingen says
May 22, 2019 at 10:03 pmI used regular sugar but that’s the only deviation and they turned out really well! Thanks
Eileen Waldow says
May 28, 2019 at 11:08 pmI 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.
JoAnn says
June 24, 2019 at 9:25 pmHi 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!
JoAnn says
June 24, 2019 at 9:27 pmMaybe my mistake was not chilling them before putting on pan to cook? Missed that….