This post about cassava flour chocolate chip cookies contains affiliate links.
As a child, I remember buying the rolls of Nestle (R) Toll House Chocolate Chip Cookie Dough and eating it with a spoon. I know you aren’t supposed to eat it with a spoon, but I couldn’t help myself. It was so good. My mom never baked, so this was as close to homemade cookies as I was going to get.
As I got older, I would make the recipe on the back of the Nestle Chocolate Chips bag. They tasted just as good and I felt like I was baking something from scratch (which I guess I kinda was).
Fast forward to today, I’m in a different baking realm. I can no longer use wheat flour (which is very easy to work with thanks to the protein gluten), and I’ve been experimenting with all sorts of gluten-free flours. I use nut flours, rice flours, oat flours and now I find myself experimenting with cassava flour thanks to Otto’s Cassava Flour. I bought Otto’s flour to play with – and made these cassava flour tortillas – and then Otto’s sent me another bag of flour so I could play some more. (Thanks Otto’s!)
On the bag of flour, it says that Otto’s Cassava Flour is a 1:1 substitute, in most cases, for wheat flour. So I wondered what would happen if I made the Nestle Toll House Cookie recipe using cassava flour.
I followed all the instructions, substituting the Otto’s Cassava Flour cup for cup for regular wheat flour. The cookies looked amazing, but they were a bit dry and flaky. And I could taste the cassava flour.
What was I doing wrong?
Then I got a tip from the folks at Otto’s. The flour is 1:1 by weight, not volume! Doh! I had to redo these cookies. I couldn’t have this failure hanging over my head.
Each cup of cassava flour is 120 grams, and the Nestle cookie recipe calls for 2 1/4 cup of flour. So I used 270 grams of cassava flour, which is about 1 2/3 cups.
After I re-did the cookies, they tasted amazing and they baked up beautifully. Just look at these beauties!!
I SERIOUSLY could not tell that these had cassava flour in them. They tasted like the soft-baked, chewy Nestle Toll House Cookies I remember as a child. Yum! As it turns out, my family had NO CLUE these were made with cassava flour… and they didn’t mind either because we ate up so many of them before we all ended up with full tummies (and a tummy ache for me – too many cookies in my belly!).
I think eating is believing and the only way for you to know if you like these cassava flour chocolate chip cookies is to whip up a batch of your own. You can get cassava flour on Amazon for a great price and you should have all the other ingredients readily available in your cabinet and fridge. Good luck and let me know how it goes!!
Cassava Flour Chocolate Chip Cookies
Ingredients
- 1 2/3 cups Otto's Cassava Flour (270 grams)
- 1 tsp. baking soda
- 1 tsp. Kosher salt
- 1 cup butter - room temperature (2 sticks)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
- Sift together flour, baking soda and salt, set aside.
- Using your standing mixer, cream together butter, sugar and brown sugar. Add vanilla and eggs and mix on medium speed until well combined, then slowly add the flour mixture to the wet mixture until well combined. You'll end up with a nice dough to work with.
- Gently fold in chocolate chips with a spatula until well combined.
- Roll dough by hand (or scoop using a cookie dough scooper) into 1.5 inch balls and place on baking sheet. Press down on each ball to slightly flatten.
- Bake for 8-9 minutes until the bottom begins to slightly brown. Allow 5-10 minutes of cooling time before moving to a wire rack for cooling.
Nutrition
I haven’t tested it. I’m sorry.
FYI I just read on another blog that the sugar substitutes like Swerve and Lakanto are a bit drying…would I add more butter? Any thoughts?
I, too used the monk fruit for white sugar and regular brown sugar- they did not spread-just stayed in a mound and are cakey, not delicious! I weighed everything-glad I cut the recipe in half!
I’m sorry to hear that. Was your butter melted? That causes cookies to spread.
These didn’t work for me. They just melted into one big, oily, glob on the baking sheet. The edges burnt, and the middle was gooey.
I’m not sure but could be the sugar swap.
Not sure what I did wrong. I weighed the cassava flour per your recipe and only substituted granulated monk fruit sweetener for the sugar. Everything else was exact. Super dry and cakey. I added in more butter and tried another small batch. They still didn’t come out much better. Do you have any thoughts on what went wrong? Thank you. Terri
Delicious! Thank you so much for this amazing recipe!😍
These were great! I subbed coconut sugar for brown sugar and left everything else the same. they turned out perfect
It did not work out that way for me but use grams when possible. How did they turn out?
So I just weighted 1 2/3 cup of all purpose that is need for the recipe and it weight about 254 grams. I weighted out cassava at the same grams and it measured out to the same 1 2/3 cups. Same as the all purpose. Am I missing something?
1 cup of wheat flour is about 120 grams while one cup of cassava flour is about 140 grams. I also found a converter online. http://convert-to.com/646/flour-from-cassava-conversion-and-nutritional-facts.html. It’s really best to measure by weight.
I’m still having trouble trying to understand the conversation. I wanna make these certain cupcakes I use to bake so can anyone have mercy on me and tell me what 1 2/3 cup of regular flour be in cassava measurement?
It’s the same (270 grams). The 1:1 measurement is by weight vs. volume. Hope that helps!
Thanks! So, for the conversion, how many grams of weight are in one cup of regular wheat flour?
Yay so glad it worked!
I just made these with 3/4 monk fruit sugar and 3/4 coconut palm sugar. They came out delicious! Thank you for the amazing recipe!
I don’t know.
does anyone have an idea of how substituting or leaving out some of the cane sugar in cookie recipes like this would look like? I was thinking of substituting 3/4 cup coconut sugar, adding some lo han guo and leaving out the rest of the sugar? or should i try all 1 1/2 cups coconut sugar?