Paleo Cassava Flour Chocolate Chip Cookies (Soft & Chewy)
This recipe is also grain free, gluten-free, dairy free, soy free, and nut free.
Equipment
- Kitchen Aid stand mixer (or large bowl and wooden spoon)
- Oven
Ingredients
- 1 1/2 cups cassava flour
- 1 cup brown sugar (or coconut 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 of the dry ingredients in your 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 your remaining wet ingredients to the stand mixer bowl.
- Mix on medium speed 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 your cookie sheets with parchment paper and scoop 18 portions of cookie dough onto the sheets.
- Bake the cookies for roughly 18 minutes, checking after 15. Cookies will be starting to look golden brown around edges but will still appear a bit soft in the middle. They will firm up once cooled.
- Store leftover cookies in an airtight container in the fridge.
Video
Notes
Above in the blog post, I provide recipe ingredients substitutions, dietary modifications, and commonly asked questions.
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
Tried this recipe?Let us know how it was!