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.
Troubleshooting
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
Equipment
- Standing mixer
- Baking pans
Ingredients
- 270 grams Otto’s Cassava Flour approx. 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
Instructions
- 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.
I made these! Delicious! I added chopped pecans, and unsweetened coconut chips. I found if I put the in the refrigerator to cool on the sheets they were very easy to remove from the sheets.
Yay that’s exciting!! Thanks for sharing.
Seriously, the best GF cookies I’ve ever had or made. I’ve already made them 4x this summer. Just dreamy, thank you!
I’m so sorry! It sounds like too much flour. Did you measure by grams or volume? Cassava flour is finicky!
I tried them the other day, spread was ok, flavor was great BUT… they just crumbled off the cookie sheet and broke apart. I even over baked a tray and that didn’t help. Not sure what happened?
Very yummy cookies! Just like the ones I use to make before celiac!
These turned out beautifully for me! I used coconut oil instead of butter, and doubled the recipe.
Fantastic! Thank you for this recipe!
It works as a one to one weight (not volume) swap for wheat flour recipes.
Yes!
Thanks for sharing! Do they freeze well?
This looks so good! What other baked goods can I use cassava flour for?
These are my go to recipe for cassava flour cookies, whether we want chocolate chip, chocolate chunk, or m&m! We have lots of food allergies and sensitivities, so cassava flour is the way to go for us when I need a classic cookie texture. Mine have spread too much before, but the key to remedy that for me is to use slightly smaller balls and chill for 10-15 mins in the fridge. Thanks!!
Amazing!! First attempt and I was worried they wouldn’t set, but I followed your instructions to a tee and I had zero issues. The taste is amazing. So appreciate this recipe because my son is allergic to so much, and these cookies he can eat. Happy Son and Mom.
This is a well tested recipe. Did you make any swaps?
Didn’t work out. Spread a lot and aren’t cookies they ate a crumbly mess
I didn’t but I may try it. It works fine without xanthan gum.
Do I use any kind of gum with these?
Did you measure by weight?
Just baked these, and mine ended up flakey and broken like your previous problem – not sure what went wrong!
What a compliment. Thank you!!
These were the best chocolate chip cookies I have ever made in the 14 years I have been gluten free! Thank you!
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?