These cassava flour chocolate chip cookies are soft and chewy, just like you’d expect from a classic chocolate chip cookie, but they’re made without the grains, gluten and dairy. Of the friends I’ve shared them with, everyone has said they can’t even tell the difference!
Where to find the ingredients for this recipe
Most of the ingredients in this recipe are commonly known and easy to find, but here are a few suggestions to find items you may not have heard of, or seen before.
Cassava flour, coconut oil, coconut palm sugar, and dairy and soy-free chocolate chips can be found in the natural foods/gluten-free aisle at most grocery stores, as well as at natural health food stores in town.
These cassava flour chocolate chip cookies are soft and chewy, just like you’d expect from a classic chocolate chip cookie, but they’re made without the grains, gluten and dairy. Of the friends I’ve shared them with, everyone has said they can’t even tell the difference!Cassava flour chocolate chip cookies
Ingredients
Instructions
Notes
Equipment you will need:
Recipe substitutions or variations
Coconut oil: I suggest using Omega nutrition coconut oil because it is essentially flavourless and makes a fantastic substitution for seed, or vegetable-based oils. You can also use other coconut oils, but be aware that you may be able to taste the flavour of coconut in your cookies if you use a full-flavoured (extra virgin, cold-pressed) one. If you prefer using butter, you can also use vegan butter, or regular cow’s milk butter if you tolerate dairy.
Brown sugar: If you don’t have brown sugar, you can swap it out for granulated cane sugar, or white table sugar. If you prefer to use a more natural sugar, you can swap out the brown sugar for coconut palm sugar. This is actually quite similar in flavour and texture to brown sugar.
Eggs (make it vegan): If you are allergic to eggs or want to make this recipe vegan, swap out the two eggs for two egg substitutes.
Pro tips for this recipe
Make sure the coconut oil/butter is fully melted: One time when I made this recipe I did not melt the coconut oil completely. The cookies ended up being a bit dry and crumbly (even though they still tasted amazing). Using melted coconut oil or butter will ensure your cookies turn out super soft and chewy, with a consistency that matches the taste in quality.
Make sure your cookies are uniformly shaped: roll the dough for each cookie in your hands and make a small uniformly-sized ball. Place each ball on the parchment paper-lined baking sheet and press down on each ball to flatten the dough out a bit. This will ensure your cookies are the same size and shape when they come out of the oven.