Cassava Flour Cookies (Nut Free & Paleo)
User Reviews
4.8
Cassava Flour Cookies (Nut Free & Paleo)
Description
The Cassava Flour Cookies recipe uses cassava flour with coconut sugar, butter or ghee, egg, and vanilla extract. The dough is crumbly at first but becomes manageable and cohesive after mandatory refrigeration. Folding in dark chocolate chips adds bursts of rich sweetness to the mildly sweet, dense cookie base.
Baking at 375°F for 8 to 10 minutes produces cookies that are barely browned and appear slightly underbaked, preserving a soft, tender texture once cooled. The refrigeration step is essential to bind the dough and prevent spreading during baking.
After cooling on the baking sheet for 10 minutes, the cookies have a delicate crumb and mild chewiness. These cookies work well as a snack or light dessert option without nuts and conform to paleo dietary preferences.
The recipe notes suggest substitutions like white and brown sugar if coconut sugar is unavailable, and emphasize not skipping refrigeration to ensure dough cohesion and texture.
Ingredients
- 1/2 cup butter or ghee, room temperature
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups cassava flour
- ½ tsp baking soda
- ¾ cups dark chocolate chips
Instructions
- In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
- Once a crumbly dough forms, add in egg and vanilla. Mix until combined.
- Then, sift in cassava flour and baking soda. Stir to combine.
- Once a dough is formed, fold in chocolate chips.
- At this point, refrigerate the dough for 30 minutes.
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or your hands to roll dough into 1 ½ inch balls. Place on parchment paper and lightly flatten each ball of dough. See photo above. Repeat for all dough.
- Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
- Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
- Then, carefully remove cookies and serve.
Notes
- Use room temperature unsalted butter or ghee, not melted, to achieve the right dough consistency.
- The dough will be crumbly before refrigeration; chilling for 30 minutes is necessary to bind it.
- Cookies barely spread while baking; remove them when slightly brown to avoid overbaking.
- Cool cookies on the baking sheet for 10 minutes to firm up before transferring.
- Coconut sugar can be replaced with a mix of white and brown sugar if desired.
- The egg is necessary for binding; recipe not tested without it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 146mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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