These cassava flour chocolate chip cookies are soft and chewy, just like you’d expect from a classic chocolate chip cookie, but they’re made without the grains, gluten and dairy. Of the friends I’ve shared them with, everyone has said they can’t even tell the difference!
Where to find the ingredients for this recipe
Most of the ingredients in this recipe are commonly known and easy to find, but here are a few suggestions to find items you may not have heard of, or seen before.
Cassava flour, coconut oil, coconut palm sugar, and dairy and soy-free chocolate chips can be found in the natural foods/gluten-free aisle at most grocery stores, as well as at natural health food stores in town.
- 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 melted coconut oil
- 1 tbsp vanilla extract
- 2 room temperature eggs
- 3/4 cup chocolate chips (dairy and soy-free)
- Preheat your oven to 325 degrees F
- Combine all dry ingredients (except chocolate chips) in stand mixer.
- Sift dry ingredients together with a spoon or fork. You can do this in the stand mixer, but go slowly because the cassava flour may go flying since it's so light!
- Add all remaining liquid ingredients to the stand mixer bowl. *It is very important that your coconut oil is fully melted, otherwise the dough will end up dry and crumbly. Your eggs should be room temperature otherwise they may cause your coconut oil to harden up. If your eggs are still cool from the fridge, mix your melted coconut oil into the dry ingredients first and then add the eggs afterwards while continuing to mix.
- Mix everything together in your stand mixer until smooth, with no chunks remaining.
- Pour in the chocolate chips last. Mix until they are evenly distributed in the dough.
- Line a baking sheet with parchment paper and form 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.
Equipment you will need:
- Stand mixer or hand mixer
- 2 baking sheets
- Parchment paper
Recipe substitutions or variations
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 be aware that you may be able to taste the flavour of coconut in your cookies if you use a full-flavoured (extra virgin, cold-pressed) one. If you prefer using butter, you can also use vegan butter, or regular cow’s milk butter if you tolerate dairy.
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. This 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 substitutes.
Pro tips for this recipe
Make sure the coconut oil/butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely. 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, with a consistency that matches the taste in quality.
Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniformly-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.