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4.8 from 204 votes

Get the Recipe: Cassava Flour Cookies (Nut Free & Paleo)

These Cassava Flour Cookies are thick, chewy and so easy to make! The golden crispy edges and soft middle will leave you wanting more. These are hands down the best gluten free cookies I've ever had!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12 cookies
Calories: 160 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
  2. Once a crumbly dough forms, add in egg and vanilla. Mix until combined.
  3. Then, sift in cassava flour and baking soda. Stir to combine.
  4. Once a dough is formed, fold in chocolate chips.
  5. At this point, refrigerate the dough for 30 minutes.
  6. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  7. 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.
  8. Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
  9. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
  10. Then, carefully remove cookies and serve.

Notes

  • ½
  • ½
  • ½ inch balls of dough.  Then, slightly flatten with your hands.  See photo above for reference.
  • Ghee or butter will work in this recipe.  Use room temperature ghee or butter; do not melt.
  • If desired, coconut sugar can be replaced with ½ cup of white sugar and ½ cup of brown sugar.
  • I have not tested this recipe without the egg.
  • After folding in chocolate chips, dough will seem more crumbly and thick than usual.  This is normal!  The refrigeration step is mandatory and will help bind the dough together.
  • With that said, do NOT skip the refrigeration step.
  • Use a cookie scoop or spoon to form 1 ½ inch balls of dough.  Then, slightly flatten with your hands.  See photo above for reference.
  • These cookies barely spread while baking.
  • Remove cookies from oven when they turn slightly brown.  They will look under baked, but it is VERY important to not over bake them.
  • Allow cookies to cool for 10 minutes on pan before eating.

Nutrition Information

Calories 160kcal (8%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 15mg (5%) Sodium 146mg (6%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 37IU (1%) Vitamin C 1mg (1%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 160

% 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.