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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

Yield: 22 cookies

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

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

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.

Ingredients

  • 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)

Instructions

  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.

Notes

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.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 93Total Fat 5.2gSaturated Fat 1.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 88.9mgCarbohydrates 11gFiber 0.7gSugar 6.3gProtein 0.4g

Did you make this recipe?

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Jenna

Monday 29th of March 2021

Tried making these using coconut oil and Besti brown allulose monk fruit blend. They did not hold any shape at all. Pretty much liquified and all ran into each other in the oven. We did make sure to weigh the flour and the dough seemed to be the right consistency. Had to put them in the freezer to firm them up enough to eat. Flavor was good so we would like to try again. What can we do to fix?

Amy

Saturday 6th of March 2021

It sounds weird but bacon drippings take these cookies right out of this world!

D.J.

Saturday 20th of February 2021

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

Crystal

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.

Candace

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.

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