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Soft and cakey vegan cassava flour applesauce cookies! A cinch to make, they are vegan, Paleo, oil-free, grain-free, gluten-free, and only 36 calories each!
New Year, New (Healthy!) Cookies
December is inarguably all about cookies. But January needs cookies, too.
January cookies need to be comforting, uncomplicated, and not-too-sweet. They should be healthy, yes, but still fall squarely in the realm of cookies, not health food.
My 5-Ingredient Vegan Cassava Flour Applesauce Cookies fit the bill!

Recipe Benefits
Soft and cakey, these applesauce cookies are at once both old-fashioned and new-fangled (cassava flour). They are also:
- Vegan (egg-free & dairy-free}
- Paleo
- Oil-free
- Grain-free
- Gluten-free
- Low-carb & low-sugar
- Fast & easy to prepare
- Only 36 calories per cookie
Cassava flour is the only unusual ingredient. I am still getting the hang of it in my various kitchen experiments, but so far, I love it. It is a naturally grain-free and gluten-free flour made from the whole cassava root, which has been peeled, dried and ground into a fine powder.
Ingredients for the Vegan Cassava Flour Applesauce Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Cassava flour
- Applesauce
- Coconut sugar
- Creamy nut or seed butter
- Baking powder
Cassava Flour Measurements Vary by Brand
Cassava flour has one issue that needs addressing: measurement.

In a medium bowl, whisk together unsweetened applesauce, creamy nut butter (e.g., cashew, almond, peanut), and coconut sugar until blended and smooth.
In a medium bowl, whisk together unsweetened applesauce, creamy nut butter (e.g., cashew, almond, peanut), and coconut sugar until blended and smooth.
Hence, for my cassava flour recipes, I am choosing the middle ground:
- 1/4 cup of cassava flour is 32 grams
- If using a cup measure, do not fill (anywhere close) to the top of the cup!
- For greatest accuracy, use a small digital kitchen scale to measure
Step by Step Instructions
Now, back to this (otherwise) super-easy recipe!
Step One: Preheat Oven & Prepare Baking Sheet
Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
Step Two: Whisk the Wet Ingredients
In a medium bowl, whisk together unsweetened applesauce, creamy nut butter (e.g., cashew, almond, peanut), and coconut sugar until blended and smooth.

Step Three: Add the Dry Ingredients
Stir in the cassava flour and baking powder until blended. You can also add 1/8 teaspoon fine sea salt, if you like.
The cookie dough will be fluffy, not stiff.
Step Four: Scoop the Dough
Using a small cookie scoop or rounded tablespoon measure, scoop the dough onto the parchment paper-lined baking sheet, spacing about 2 inches (5 cm) apart. You should get a yield of 13 cookies.

Step Five: Bake
Bake in a preheated 350F oven for 11 to 12 minutes until golden brown and set at the centers.
Let the cookies remain on the cookie sheet for 5 minutes (they will continue to firm up) before transferring to a wire rack to cool completely.
FAQ
Storage for the Cassava Flour Applesauce Cookies
Store the cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
What is the Best Way to Measure Cassava Flour?
Cassava flour can be difficult to measure (and standards for 1/4 cup vary from 30 to 35 g, depending on the brand). Additionally, 30 to 35 grams does not fill a 1/4 cup measure. Here are the measurements I use: (1) 1/4 cup of cassava flour is 32 grams (128 g per cup); (2) If using a cup measure, do not fill (anywhere close) to the top of the cup! (3) For greatest accuracy, use a small digital kitchen scale to measure.
Related Recipes
Vegan Cassava Flour Applesauce Cookies {easy, oil-free}

Soft and cakey vegan cassava flour applesauce cookies! A cinch to make, they are vegan, Paleo, oil-free, grain-free, gluten-free, and only 36 calories each!
Ingredients
- 1/2 cup (125 mL) unsweetened applesauce
- 2 tablespoons (32 g) creamy nut butter (e.g., cashew, almond or peanut)
- 2 tablespoons (18 g) coconut sugar or brown sugar
- 43 g cassava flour (about 1/3 cup, not filled to top of cup; see note)
- 1/2 teaspoon baking powder
- optional: 1/8 teaspoon fine sea salt
Instructions
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the applesauce, nut butter and coconut sugar until blended and smooth. Add the cassava flour, baking powder, and (optional) salt, stirring until blended into a fluffy cookie dough.
- Using a small cookie scoop or rounded tablespoons, scoop the dough onto the prepared sheet in 13 equal portions (space about 2 inches apart).
- Bake in the preheated oven for 11 to 12 minutes until golden brown and set at the centers. Cool on sheet for 5 minutes before transferring cookies to a cooling rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
How to measure cassava flour: Cassava flour can be difficult to measure (and standards for 1/4 cup vary from 30 to 35 g, depending on the brand). Additionally, 30 to 35 grams does not fill a 1/4 cup measure. Here are the measurements I use: (1) 1/4 cup of cassava flour is 32 grams (128 g per cup); (2) If using a cup measure, do not fill (anywhere close) to the top of the cup! (3) For greatest accuracy, use a small digital kitchen scale to measure.
Nutrition Information
Yield
13Serving Size
1 cookieAmount Per Serving Calories 36Total Fat 1.2gSaturated Fat 0.1gCholesterol 0mgSodium 26.6mgCarbohydrates 6.2gFiber 0.5gSugar 3gProtein 0.6g
Gemma
Wednesday 12th of January 2022
Hi! Sounds amazing! Is there a way to make these nut-free? Thanks!
justine
Monday 19th of April 2021
Thank you for this recipe. I am always looking for a recipe that has less fat, yet a cookie that is moist enough to eat and enjoy. Speaking of enjoy: the joy of eating a cookie without a ton of calories! This recipe is it. GF and Vegan too! Added GF sprinkles, pumpkin pie spice, some date sugar (for the sugar), with a dash of maple extract with same vanilla. Secret ingredient is a dash of cumin! Chewy and delish...I am glad I doubled the recipe as the 2 of us will polish these off quickly.
Camilla
Wednesday 28th of April 2021
That's wonderful, Justine! I am always a sucker for old-fashioned, simple cookies, too (these do not last at our house, either :))