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Cassava Flour Chocolate Chip Cookies {vegan, grain-free}


Tender and slightly chewy cassava flour chocolate chip cookies that taste 100% traditional! They are grain-free, vegan, and easy-to-make, too.

It’s officially cookie baking season, huzzah! To begin the cookie festivities, I’ve got an exciting addition to your repertoire: Chocolate Chip Cookies made with Cassava Flour.

What is Cassava Flour?

Have you tried cassava flour? I’ve used it some, but decided it was time for some serious experimenting, which is what I have been doing these past few weeks. 

Cassava–also known as yuca– is a tuber in the same family as taro, yams, and potatoes. Tapioca is made from yuca as well, but cassava four and tapioca starch are not one in the same.  

Cassava flour is made from the entire yuca root (peeled, dried and ground), whereas tapioca starch is the product of washing, pulping, and extracting the starch alone. The latter is bright white and chalky to the touch (similar to cornstarch), while the former is off-white and more granular (yet still fine, similar to rice flour) in texture.

Can Cassava Flour Replace All Purpose Flour?

A caution, based on my testing: do not be fooled by websites and packages that claim cassava flour can be substituted 1:1 for wheat flour. It cannot. It has a stretchy, gooey quality when used solo.

However, I am discovering that it can work beautifully when combined with other flours, yielding results that are very similar to all-purpose flour. Exciting!

Combine Cassava Flour & Coconut Flour for Great Baking Results

Coconut flour + cassava flour is a particularly harmonious blend. It is the combination that makes these chocolate chip cookies remarkably similar to a soft-bake cookie made with all-purpose flour and eggs.

How to Make Cassava Flour Chocolate Chip Cookies

In addition to being perfectly delicious, these cookies are a breeze to make. Begin by whisking together the dry ingredients in a small bowl: cassava flour, coconut flour, baking soda and salt. In a medium bowl, combine 1/2 cup melted coconut oil or vegan margarine with 1/2 cup coconut sugar (or the granular sugar of you choice) and a teaspoon of vanilla.

Add the flour mixture,to the wet ingredients, stirring until combined, and then add miniature semisweet chocolate chip (mini chips= maximum chocolate chip distribution). The dough will look very similar to a traditional chocolate chip cookie dough.

Despite looking and tasting like ordinary cookie dough, the cassava-coconut flour combination does not spread much. Hence, after scooping the dough (I use a small cookie scoop), you will need to use your fingers to flatten the dough into a round cookie shape (about 2 inches across, 1/4-inch thick).

I like to add a few more mini chocolate chips on top.

Bake the cookies in a preheated 350F oven for 9 to 10 minutes until golden brown. Let cool on the cookie sheet for 10 minutes before transferring from the baking sheet to a cooling rack.

That’s it!

The cookies keep well at cool room temperature, or can be stored longer term in the refrigerator or freezer (although, they do not last long at our house! :)).

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies

Quinoa Flour Chocolate Chip Cookies {oil-free}

Almond Flour Chocolate Chip Cookies {keto option}

Healthy Chocolate Chip Skillet Cookie (made with oats}

Soft Coconut Flour Chocolate Chip Cookies 

Keto & Vegan Chocolate Chip Cookies

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Cassava Flour Chocolate Chip Cookies {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 22 cookies 1x


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.




  1. Preheat oven to 350 (175C). Line a large cookie sheet with parchment paper.
  2. In a small bowl, whisk together the cassava flour, coconut flour, baking soda and salt.
  3. 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).
  4. 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.
  5. 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.
  6. 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

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Saturday 20th of February 2021

Yum these are so good!!!! Will definitely be making them again. Thank you!


Sunday 7th of February 2021

This recipe did not work. I measured ingredients and they still just turned out to be a dry crumbly mess. Sorry but this recipe needs to be tweaked.


Friday 29th of January 2021

The cookies tasted amazing but after baking they literally crumbled apart into tiny pieces under no pressure other then gravity and the motion of sliding them off the sheet. Very difficult to eat, luckily I made a double batch and seeing this result I stopped half way and added 1 egg to the remaining batter. No longer vegan which is ok by me because they actually bound together enough to pick up. They were very light and fluffy in texture and a little dry as if more like a cake. Not sure what I did wrong.


Saturday 27th of June 2020

Hello, will using coconut oil instead butter affect the taste of the recipe?


Wednesday 8th of July 2020

Hi Kar, Yes, the taste will be different (very light coconut favor if using an unrefined coconut oil, also the vegan butter has a "buttery" flavor that will be absent) but it will still be very delicious.


Wednesday 10th of June 2020

Hi there,

I had a bit of a time getting the dough right. After mixing in the dry to the wet ingredients the dough was quite crumbly. It was hard to make cookie rounds out of it. Any recommendations? I do live in Canada so measurements may be different if your using US measurements? Maybe I used to much flour...

Overall though they were quite tasty! Thanks for the recipe

Thanks for your time. I’m looking forward to making these cookies again and trying your other recipes!


Thursday 11th of June 2020

Hi Sterling! I am sorry the cookies did not turn out as well as you hoped. I think I know the answer.

In a later post (for my applesauce cassava cookies) I mentioned some frustrations I was having with cassava flour. As much as I love it, it is challenging to measure without a scale. And the amount for cup measurements differs dramatically from one brand to another. Ugh! I have tips at the bottom of the chocolate chip cookie recipe about measuring both cassava flour and coconut flour, but I have added some additional information from the applesauce cookie post (i.e., if using cups to measure, measure slightly less than 3/4 cup for the proper weight needed). I hope this helps and that you give these another try!

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