Tender and slightly chewy chocolate chip cookies that taste 100% traditional, yet are grain-free & vegan! Easy-to-make, they are made with cassava flour & coconut flour.
- 3/4 cup (96 g) cassava flour (see note about measuring)
- 1/4 cup (28 g) coconut flour (see note about measuring)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick/125mL) vegan margarine OR coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup miniature semi-sweet chocolate chips (or more, as desired)
- Preheat oven to 350 (175C). Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the cassava flour, coconut flour, baking soda and salt.
- In a medium bowl, stir together the melted margarine or oil, sugar and vanilla. Add the flour mixture, stirring until combined; stir in chocolate chips (mixture will thicken in 30 to 60 seconds).
- Using a small cookie scoop, or tablespoon, scoop the dough into rounded mounds onto the prepared cookie sheet (space about 2 inches/5 cm apart). Using fingertips, flatten and shape dough into a small circle (about 2 inches/5 cm in diameter). If desired, press a few additional mini chips on top.
- Bake for 9 to 10 minutes until golden brown. Remove from oven; cool cookies on sheet for 10 minutes before removing to a cooling rack.
- Repeat with remaining cookie dough.
Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Tip:I strongly recommend (URGE!) that you weigh the flours (cassava and coconut) rather than use dry measures. Both are very light and powdery, so it is very easy to overload the measuring cups, which can lead to dry, crumbly cookies. If using measuring cups, very lightly spoon in the flours to measure. Cassava flour is especially tricky; for example, the weight for 1/4 cup of cassava flour (as given on many bags) is actually slightly less than 1/4 cup, even when you measure lightly. For this recipe, fill the cup measurements so that you have slightly less than 3/4 cup.
Tip: I used Earth Balance soy-free buttery sticks in my recipe testing. If using the vegan margarine option, be sure to use sticks, not margarine spread (in tubs). The latter has a higher water content than the former and will significantly alter the recipe.
Sugar Options: An equal amount of brown sugar can be used in place of the coconut sugar. Regular granulated sugar can also be used, but it will result in pale-colored, crisper, and less caramel-y cookies.
Flour Tip: Be sure to use cassava flour, not tapioca starch, in the recipe, as they are different products. Using one in place of the other will lead to very different results.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 6.3 g
- Sodium: 88.9 mg
- Fat: 5.2 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11 g
- Fiber: 0.7 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: cassava flour, coconut flour, cookies, chocolate chip, vegan, egg-free, dairy-free, easy, grain-free cookies, gluten-free