These chewy cassava flour chocolate chip cookies are amazing and taste like they’re made with real flour. You won’t know the difference nor will you miss the gluten! This post contains affiliate links. Please see my disclosures.
I never thought I would have to learn how to bake with a multitude of flours, but alas, as someone who cannot eat gluten due to a celiac disease diagnosis, I have had to teach myself to bake with a variety of gluten-free flours.
One flour that has risen in popularity is cassava flour. Cassava flour is made from the cassava root. Tapioca starch is also from the cassava root, however, cassava flour is the entire cassava root blended, not just the starch.
(Please note cassava flour does not measure cup for cup with wheat flour. For example, 1 cup of wheat flour cannot be substituted with 1 cup of cassava flour. Cassava flour is a 1:1 measurement when measured by weight – not volume.)
Each cup of cassava flour is 140 grams, and a cup of wheat flour is about 120 grams. Be sure to make a mental note of this when using cassava flour as a wheat flour substitute.
Here’s how to make these wonderful chocolate chip cookies using Otto’s Cassava Flour.
Step #1: Gather Your Ingredients
You’ll need the following ingredients to make these cookies:
- 270 grams Otto’s Cassava Flour (approximately 1 2/3 cups)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter room temperature, not melted or hot
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla
- 2 large eggs
- 2 cups chocolate chips
Step #2: Preheat and Prepare
Preheat your oven to 375º F and line a baking sheet with parchment paper. Set aside.
Step #3: Make Cookie Dough
To make the cookie dough, sift together cassava 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. It will feel just like regular cookie dough and will be slightly sticky.
Once the dough is ready, gently fold in the 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 about 1″ apart. Press down on each ball to slightly flatten. The dough is slightly sticky, so wet your hands a little to make it easier to work with the dough.
You’ll make about 30 cookies, so bake them in batches and do not overcrowd the baking sheet.
Step #4: Bake
Bake the cookies for 8-9 minutes until the bottom begins to slightly brown. You want the cookies to be lightly browned but not overcooked. These cookies taste best slightly undercooked and soft.
Allow the cookies 5-10 minutes of cooling time before moving them to a wire rack to fully cool.
Store cooled cookies in a zip top bag. They surprisingly taste great for 5-6 days after baking.
The Taste Test
These chocolate chip cookies are the real deal! You will not know they are made with cassava flour. No way!
The cookies are sweet, buttery, soft baked in the center, and chewy. They are truly perfection!
This recipe makes 30 cookies, but believe me, the cookies go fast! They hardly last a day in my house.
Cookies spread? Did you make the cookies too big? Did you flatten them too much? Did you melt the butter (vs using softened butter)? All of these can impact the shape of your cookie. Manage the spread by making them 1.5″ thick and only slightly flattening them on your cookie sheet. NEVER use melted butter to make cookies or they’ll spread like crazy!
Cassava flour? I recommend using Otto’s Cassava flour for this recipe. I have only tested it with Otto’s cassava flour. If you try it with another cassava flour blend, please leave a comment to share.
Dairy free? I have not made these cookies dairy-free, but you could try using vegan butter stick (like these from Earth Balance). I have a feeling it will work well, and if it does, please leave a comment to share with me and others.
More Cookie Recipes
These tasty Classic Gluten-Free Chocolate Chip Cookies are delicious and soft. If you don’t want to use cassava flour, these cookies will be your go-to cookies.
This Healthy Edible Cookie Dough recipe is made with chickpeas and is meant to be eaten raw. Grab a spoon!
Try these tasty Raspberry Thumbprint Cookies. They’re buttery and sweet – yum!
Cassava Flour Chocolate Chip Cookies
- Standing mixer
- Baking pans
- Preheat oven to 375 F and line a baking sheet with parchment paper. Set aside.
- Sift together flour, baking soda and salt in a medium bowl. 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. The dough will have the texture of cookie dough but only slightly sticky.
- Gently fold in chocolate chips with a spatula by hand until well combined.
- Roll dough, by hand or scoop using a cookie dough scooper, into 1.5 inch balls and place on baking sheet about 1" apart. Press down on each ball to slightly flatten. If the dough is sticking to your hands, wet them slightly every so often. The dough won't stick to wet hands.
- Bake cookies for 8-9 minutes (in batches) until the bottom begins to slightly brown. The cookies are best when soft and slightly undercooked. Do not overcook. Allow the cookies 5-10 minutes of cooling time before transferring them to a wire rack to fully cool.