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.
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.
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!
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.
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).
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.
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! :)).
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
- 1/4 cup (28 g) coconut flour
- 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 cookies. If using measuring cups, very lightly spoon in the flours to measure.
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