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+ servings
stack of baked cookies with plate of more cookies in background

Cassava flour chocolate chip cookies (soft & chewy!)

Tara Klippert
This recipe is also grain free, gluten-free, dairy free, soy free, and nut free.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 18
Calories 234 kcal

Equipment

  • Kitchen Aid stand mixer
  • 2 baking sheets
  • Parchment paper
  • Oven

Ingredients
  

  • 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)

Instructions
 

  • Preheat your oven to 325°F
  • Combine all dry ingredients in stand mixer (except the chocolate chips)
    all dry ingredients in stand mixer bowl
  • 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!
    dry ingredients gently mixed up
  • Add all remaining liquid ingredients to stand mixer bowl.
    both dry and wet ingredients in stand mixer bowl ready to mix
  • Mix in stand mixer until smooth and there are no chunks remaining.
    mixed cookie dough before chocolate chips added
  • Pour in the chocolate chips last.
    chocolate chips in bowl with dough ready to be mixed
  • Quickly mix until they are evenly distributed in the dough.
    mixed dough with chocolate chips
  • Line a baking sheet with parchment paper and scoop 18 portions of cookie dough onto the baking sheet
    17 rolled out cookies on baking sheet ready to be cooked
  • 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.
    baked cookies with one half eaten cookie in front

Video

Notes

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.

Nutrition

Calories: 234kcalCarbohydrates: 25.5gProtein: 1.4gFat: 13.5gSaturated Fat: 9.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gCholesterol: 20.7mgSodium: 122.8mgPotassium: 45mgFiber: 1.3gSugar: 15.3g
Keyword dairy free, gluten free, grain free, paleo, soy free
Tried this recipe?Let us know how it was!