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, dairy-free, and gluten-free.

cassava flour chocolate chip cookies stacked on table.

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. 

This is a really easy cookie recipe to throw together. Whether you need a quick dessert for kiddos or just for yourself, I think you’re really going to love this recipe!

Why You Need This Recipe

  • Everyone needs a well-tested chocolate chip cookie in their back pocket. This recipe is just that! It’s well tested, proven, and delicious.
  • Cassava flour cookies are grain-free and gluten-free.
  • Make a double batch and freeze half for another time.

Key Ingredients

labeled photo with ingredients for cassava flour cookies.

Cassava flour makes the base of these cookies. While most paleo chocolate chip cookie recipes use almond flour, I find that cassava flour is lighter and substitutes much better for all-purpose flour.

But, the type of cassava flour you use matters! I have tried several different brands and the best tasting brand of cassava flour is hands down Otto’s Cassava Flour (this post is NOT sponsored; I just love the brand)!

Chocolate chips add the necessary chocolate flavor. Be sure to buy dairy-free chips to keep this recipe fully paleo and dairy-free.

Coconut oil adds fat and helps hold the cookies together. Feel free to use melted ghee if you aren’t on a strict dairy-free diet.

Egg helps make the cookies light and also helps bind the dough together.

Maple syrup adds sweetness, along with the chocolate chips.

Recipe Steps

Step One

The first step is to gather up your ingredients and then combine them into a mixing bowl.

See the exact measurements, cooking temperature, and cooking time in the recipe card at the end of this post.

cassava flour cookie ingredients mixed together in a glass mixing bowl.

Step Two

Use a spoon and your hands to roll the dough into 12 cookie shapes. Make a little ball and then flatten it.

Lay the cookies onto a parchment-lined baking sheet.

cassava cookies on a baking sheet ready to go into the oven.

Step Three

Bake the cookies until they are golden brown on top.

Again, please see the exact measurements, cooking temperature, and cooking time in the recipe card at the end of this post.

Step Four

Transfer the cookies to a cooling rack and let them cool for about 10 minutes before serving.

The cookies may be a little crumbly when they first come out of the oven, but they will firm up as they cool, and especially if you refrigerate them after you bake them.

baked cassava flour cookies on table ready to eat.

Recipe Tips & Substitutions

  • 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.
  • Store any leftover cookies in a tightly sealed container in the refrigerator for up to 5 days. Enjoy at room temperature or chilled. 
  • If you aren’t on a strict dairy-free diet, you can use melted ghee instead of coconut oil.

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. 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.

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 cookies.

Cassava Flour Chocolate Chip Cookies

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, dairy-free, and gluten-free.

  • Total Time: 25 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 1 cup cassava flour (I use and recommend Otto’s Cassava Flour)
  • 1/2 cup chocolate chips
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 egg, beaten
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted

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, chocolate chips, baking powder, baking soda, and ground cinnamon. Stir to combine.
  3. Next, stir in the egg, maple syrup, and coconut oil. Stir to combine.
  4. Use a spoon and your hands to form the cookie batter into 12 cookies. Make a ball with each one and then flatten it and lay it onto the baking sheet.
  5. Bake the cookies for 15-18 minutes, or until the tops of the cookies have turned a golden brown.
  6. 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. 

Keywords: grain free chocolate chip cookies, cassava flour recipe, paleo cookie recipe

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