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
November 9, 2017
I can't take full credit for this recipe. It's the Nestle Toll House(R) chocolate chip cookie recipe turned grain-free and gluten-free. Why reinvent the wheel when an awesome recipe can easily be transformed into this paleo masterpiece?
- Prep: 10 mins
- Cook: 10 mins
-
10 mins
10 mins
20 mins
- Yields: About 30 cookies
Directions
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.
Roll dough 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 handling/enjoying.
Cassava flour is a grain-free flour alternative to wheat flour. It's made from the cassava - or yuca - plant, a delicious root vegetable. It is a 1:1 flour when swapped for wheat flour by weight (not volume)
PS: This is what my first batch of cassava flour chocolate chip cookies looked like. They tasted fair – a bit dry, but the pin is so pretty I decided to leave it on this page.
s says
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?
Jenny says
I don’t know.
Bettie says
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!
Jenny says
Yay so glad it worked!