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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

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?

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Course: Dessert

Cuisine: American

Keyword: cassava flour, chocolate, cookies, dessert, easy dessert recipes, gluten-free cookies, gluten-free recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 30 servings

Calories: 183kcal

Author: Jenny Finke

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

Calories: 183kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 15mg | Sugar: 18g | Vitamin A: 235IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 0.6mg

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