If you’re on a grain-free diet, then you are going to love these Cassava Flour Chocolate Chip Cookies. They are a perfect treat that is made gluten-free and paleo-friendly.

grain free chocolate chip cookies served on plate.

If you’re like me and you’re on a grain-free or low-grain diet, then you’ve got to try cassava flour. Cassava flour comes from a root and not a grain, and so it’s perfect for paleo diets.

Plus, cassava flour substitutes really well for wheat flour, and is very neutral in flavor. 

I’ve been using cassava flour ever since I attended a paleo event in 2015 and was introduced to this type of flour that comes from Brazil. I’ve been hooked ever since and use it for almost all of my grain-free baking needs.

Key Ingredients

chocolate chip cookie ingredients.
  • Cassava flour makes the base of these cookies. While most paleo chocolate chip cookie recipes use almond flour or coconut flour, I find that cassava flour is lighter and substitutes much better for all-purpose flour.
  • Egg helps make the cookies light and also helps bind the dough together.
  • Butter adds the necessary fat to make the cookies moist and delicious. For dairy-free diets, you can use a vegan butter.

Please see the recipe card at the end of this post for the exact measurements.

Recipe Steps

ingredients for cassava flour chocolate chip cookies.

Step One: Cream together the butter, sugar, and egg (be sure to see the recipe card below for the exact ingredients and measurements).

cookie batter using cassava flour.

Step Two: Stir in the flour and then fold in the chocolate chips.

cassava flour chocolate chip cookies on baking sheet.

Step Three: Use a spoon to drop the batter on the baking sheet.

cassava flour chocolate chip cookies done baking.

Step Four: Bake until just starting to turn golden brown on top.

For the best texture, cool on the pan for 10 minutes, then move to a rack. They can seem delicate right out of the oven, but they set and firm as they cool.

I’ve been baking grain-free for years, and cassava flour is still one of my favorites because it gives a more classic cookie texture than many nut-based flours.

Recipe Substitutes

  • You can use a vegan stick butter if you are on a dairy-free diet.
  • You can use regular white sugar if you don’t have coconut sugar (the amount used will be the same).

Recipe FAQs

What does cassava flour taste like?

It has a very neutral flavor which is why it substitutes so well for wheat flour.

Where can I buy cassava flour?

I buy it online. Cassava flour can vary a lot by brand. Some are finer and drier, while others are more starchy or coarse, which can change how the dough holds together. I get the most consistent results with a fine milled cassava flour that smells fresh and feels powdery, not damp or chunky. Otto’s Cassava Flour is the best brand because it is very consistent and I always get a good result.

Can I use tapioca flour instead of cassava flour?

No, it’s best to use cassava flour in this recipe. See more about the differences between cassava flour and tapioca flour.

Why does cassava flour cookie dough look crumbly at first?

Cassava flour absorbs liquid quickly. Keep mixing for 30 to 60 seconds. It usually goes from sandy to cohesive once the butter and sweetener are fully incorporated. If it still will not hold together, add 1 teaspoon of water at a time just until it presses into a dough.

My cookies stayed too dry or crumbly after baking. How do I fix that next time?

Two common causes are too much flour (packed measuring) or overbaking. Spoon the flour into the measuring cup and level it, and pull the cookies when the edges look set but the centers still look slightly soft. They firm up as they cool.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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cassava flour chocolate chip paleo cookies.

Cassava Flour Chocolate Chip Cookie Recipe

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4.8 from 5 reviews

Print Recipe

If you’re on a grain-free diet, then you are going to love these Cassava Flour Chocolate Chip Cookies. They are a perfect healthy treat that is so easy to make. This cookie recipe is paleo-friendly and gluten-free.

  • Total Time: 27 minutes
  • Yield: 16 1x

Ingredients

Units Scale
  • 1 cup cassava flour (I use and recommend Otto’s Cassava Flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup butter, softened
  • 3/4 cup coconut sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, combine the cassava flour, baking soda, and salt. Stir to combine.
  3. Then, in a large bowl, place the butter, coconut sugar, egg, and vanilla extract. 
  4. Use an electric mixer or stand mixer to mix together the butter, coconut sugar, egg, and vanilla extract.
  5. Then, carefully add the flour mixture to the bowl with the creamed butter and sugar using the mixture or a spatula.
  6. Fold in the chocolate chips.
  7. Use two spoons to drop the dough onto the baking sheet (you should have enough for 15-16 cookies).
  8. Bake the cookies for 12-13 minutes, or until the tops of the cookies have started to turn a light golden brown.
  9. Transfer the cookies to a cooling rack and let them cool for about 10 minutes before serving.

Notes

  1. The cookies may be a little crumbly when you first take them out of the oven, but they will firm up as they cool or if you refrigerate them.
  2. Store any leftover cookies in a tightly sealed container in the refrigerator for up to 5 days. Enjoy at room temperature or chilled. 

Nutrition

  • Serving Size: 1 cookie
  • Calories: 154
  • Sugar: 11 g
  • Sodium: 51.8 mg
  • Fat: 8.1 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 19.6 g
  • Fiber: 0.9 g
  • Protein: 0.8 g
  • Cholesterol: 27.1 mg

More Grain-Free Baking Resources You Might Like

7 Substitutes for Almond Flour in Baking

Cassava Flour Chocolate Chip Muffins (Grain-Free)

Almond Flour Peanut Butter Cookies

Cassava Vs. Tapioca Flour

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.