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Chocolate Chip Cookies with Cassava Flour {Nut Free}

In my quest to find more gluten items, I have seen “cassava” come up in many recipes as a flour alternative. I finally decided to try it, and I was impressed!

What is “cassava”? Cassava is a nutty-flavored, starchy root vegetable or tuber. It is a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it’s one of the most drought-tolerant crops!

The most commonly consumed part of cassava is the root, which is very versatile. It can be eaten whole, grated or ground into flour to make bread and crackers. Individuals with food allergies often benefit from using cassava root in cooking and baking because it is gluten-free, grain-free and nut-free.

Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It is also not grainy or gritty in texture – rather, it’s soft and powdery. These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking.

As always, quality matters when it comes to cassava flour. Therefore, if you have any problems with cassava flour recipes, know that it’s likely the brand of cassava flour you are using. I can recommend Otto’s Cassava Flour as a brand I know works well.

Chocolate Chip Cookies with Cassava Flour {Nut Free}

These soft chewy paleo chocolate chip cookies are made with cassava flour, making them nut free PLUS grain free and gluten free. The cassava flour makes the flavor very similar to traditional chocolate chip cookies, so you know everyone will love them!

PRO TIP: the constancy of these cookies is much better if kept in the fridge or freezer.


• 1/2 cup ghee OR grass-fed butter

• 1/3 cup raw honey

• 1/4 cup coconut sugar

• 1 tsp pure vanilla extract

• 1 egg room temp

• 1 cup cassava flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp fine grain sea salt

• 1 cup dark chocolate chips


  1. Preheat your oven to 350 degrees and line a large cookie sheet (or 2) with parchment paper

  2. Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed

  3. Add in the egg and beat on low speed until combined

  4. In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth. Stir in chocolate chips, then chill the dough for 10-15 minutes in the fridge

  5. Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2” apart since they will spread a bit while baking

  6. Bake in the preheated oven for 10 minutes or until cookies are golden brown. Allow the cookies to cool completely on the baking sheet - do not transfer them while they’re cooling since they’re VERY delicate due to the cassava flour. These cookies are not at their best right out of the oven - they need time to finish setting while they cool

  7. Once completely cool to the touch, remove from sheet and serve. Cookies will be soft and chewy at room temp, and become more firm, yet still chewy after refrigeration. I personally prefer them after chilling! Store leftovers in an airtight container in the refrigerator or freezer. Enjoy!


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