These cassava flour chocolate chip cookies are soft and chewy, just like you’d expect from a classic chocolate chip cookie BUT without the grains, gluten and dairy. Of the friends I’ve shared them with, everyone has said they can’t even tell the difference!
Product brands I recommend for this recipe
For consistency, these are the product brands that I use and recommend for this paleo chocolate chip cookies recipe. Feel free to use different brand names for the ingredients in this recipe, or check the recipe substitutions or variations section below if you want to swap some of the ingredients out.
Equipment you will need for this recipe
For this recipe, I used a KitchenAid stand mixer. This stand mixer is one of the best investments we have ever made! We use it for practically everything. Forget tiring out your arm by constantly having to hand mix everything. It also comes with a number of attachments and you can buy additional attachments. We have even made pasta with it!
Recipe substitutions or variations
Cassava flour: If you can’t find Bob’s Red Mill cassava flour, you can also use Otto’s cassava flour. If you don’t have or can’t find cassava flour, you can swap it out 1-to-1 with a gluten free baking flour blend or with white rice flour.
Coconut oil: I suggest using Omega nutrition coconut oil because it is essentially flavourless and makes a fantastic substitution for seed or vegetable based oils. You can also use other coconut oils but just be aware that you may be able to taste the flavour of coconut in your cookies if you use a full-flavoured one. If you prefer using butter, you can also use vegan butter or regular cows milk butter if you tolerate dairy. Either way just make sure its melted.
Brown sugar: If you don’t have brown sugar, you can swap it out for granulated cane sugar or white table sugar. If you prefer to use a more natural sugar, you can swap out the brown sugar for coconut palm sugar which is actually quite similar in flavour and texture to brown sugar.
Eggs (make it vegan): If you are allergic to eggs or want to make this recipe vegan, swap out the two eggs for two egg replacements. I’ve never tried this recipe with egg substitutes, so if you try it let me know in the comments how it went!
Pro tips for this recipe
Make sure the coconut oil or butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely, and the cookies ended up being a bit dry and crumbly (even though they still tasted amazing). Using melted coconut oil or butter will ensure your cookies turn out super soft and chewy, and that the consistency is just as good as the taste.
Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniform sized ball. Place each ball on the parchment paper lined baking sheet and press down on each ball to flatten the dough out a bit. This will ensure your cookies are the same size and shape when they come out of the oven.
Recipe pairing ideas
These paleo chocolate chip cookies taste amazing served with a nice glass of dairy free milk. Oat milk is my favourite, but I imagine it would also taste fantastic with coconut milk, almond milk or cashew milk.
How do you make cookies more moist and chewy?
The trick to making cookies more moist and chewy is to make sure they have a sufficient amount of fat and liquids. If your cookie dough seems dry, you will get a harder more crumbly cookie. It’s also important to not overcook your cookies. You’ll want to take them out of the oven when they still look a bit soft. They always harden up a bit once they cool.
Is cassava flour good for baking?
Cassava flour It is excellent for baking because it is very similar in texture and starchiness to white flour. It can be swapped out in recipes 1-to-1 which makes it an easy substitute.
Is cassava flour healthy?
Cassava flour is a healthy substitute to white flour because it’s free of nuts, grains, wheat and gluten. This makes it an excellent alternative for people with food allergies and sensitivities. It is suitable for anyone following a paleo or autoimmune paleo diet. Learn more about the benefits of cassava flour.
Is cassava flour AIP approved?
Yes, cassava flour is AIP approved because it does not contain grains, wheat/gluten, or nuts. It is made from a starchy root vegetable called cassava (also known as yuca).
Can you swap cassava flour 1:1 with regular wheat flour?
Cassava flour can easily be swapped out 1-to-1 with regular white flour because it is very similar in consistency and texture.
How to make this recipe
You can find full instructions for this recipe below in the recipe card, but if you prefer to watch this recipe being made step-by-step, check out the cooking video below.
Tried the recipe?
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Pin this recipe for later
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Want more paleo recipes?
If you are looking for a bit more, I also offer a 1 month paleo meal plan and a paleo recipe book that comes with 140 recipes (35 for breakfast, 35 for lunch, 35 for dinner and 35 for snacks/desserts).
You might also like:
If you like this recipe, you might also like my other cassava flour recipes:
- Cassava flour banana bread
- Healthier fried chicken
- Raspberry cassava flour muffins
- Cassava flour chocolate cupcakes
- Cassava flour brownies recipe
- Paleo lemon poppy seed muffins
Cassava Flour Chocolate Chip Cookies (Soft & Chewy)
- Kitchen Aid stand mixer
- 2 baking sheets
- Parchment paper
- 1 1/2 cups cassava flour
- 1 cup brown sugar (or coconut palm sugar)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup coconut oil, melted
- 1 tbsp vanilla extract
- 2 Eggs
- 3/4 cup chocolate chips (dairy & soy free)
- Preheat your oven to 325°F
- Combine all dry ingredients in stand mixer (except the chocolate chips)
- Sift dry ingredients together with a spoon or fork. You can do this in the stand mixer but the cassava flour may go flying since its so light!
- Add all remaining liquid ingredients to stand mixer bowl.
- Mix in stand mixer until smooth and there are no chunks remaining.
- Pour in the chocolate chips last.
- Quickly mix until they are evenly distributed in the dough.
- Line a baking sheet with parchment paper and scoop 18 portions of cookie dough onto the baking sheet
- Bake for roughly 18 minutes, checking after 15. Cookies will be starting to brown around edges and will still appear a bit soft, but will firm up once cooled.
Tips for this recipeMake sure the coconut oil or butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely, and the cookies ended up being a bit dry and crumbly (even though they still tasted amazing). Using melted coconut oil or butter will ensure your cookies turn out super soft and chewy, and that the consistency is just as good as the taste. Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniform sized ball. Place each ball on the parchment paper lined baking sheet and press down on each ball to flatten the dough out a bit. This will ensure your cookies are the same size and shape when they come out of the oven.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.