The true test of a flour is the chocolate chip cookie. Yes, I know I’ve made french bread and pasta and pizza with cassava flour, but really, the cookie is the real test.
The first time I tried these cookies I added some coconut flour. The resulting cookies was too tough. I decided to go with 100% cassava flour; go big or go home!
The cassava flour chocolate chip cookie results were astounding. Not to brag or anything… but WOW. My family is picky when it comes to cookies. They gobbled these up in a couple hours and asked me for more.
If you can tolerate dairy, these cassava flour chocolate chip cookies are also delicious made with butter instead of coconut oil.
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Shared at Allergy-Free Wednesday, Fat Tuesday, Tasty Tuesday, Waste Not Want Not Wednesday
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- coconut oil – 1/3 cup, softened
- honey or maple syrup – 1/2 cup
- egg yolks – 2
- unsweetened applesauce – 2 tablespoons
- cassava flour – 3/4 cup
- salt – 1/2 teaspoon
- baking powder – 1/2 teaspoon
- dark chocolate chips – 3/4 cup
- Preheat the oven to 350 degrees Fahrenheit and grease a large cookie sheet with coconut oil.
- Cream together the coconut oil and honey or maple syrup in a mixing bowl. Stir in the egg yolks and applesauce.
- Add the cassava flour, baking powder, and salt and mix well.
- Fold in the chocolate chips.
- Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit.
- Bake for 20 minutes.
These cookies are just ok. The texture is great, but the taste just isn’t quite right.
My batter was super runny So reading everyone elses comments I decided to add two tablespoons of coconut flour and another two tablespoons of cassava. Then I put them in the fridge for 15 minutes to stiffen up a bit. I did double my recipe by the way. They turned out great! Thanks for sharing this recipe you are amazing and inspiring.
I used 1 3/4 cup cassava flour. Added two table spoons of water. Was able to roll dough into a log and slice! Worked beautifully!!!
I don’t have the same brand of cassava flour, but I used an organic tapioca starch that said it’s 100% cassava. I had a bag left after making Brazillian Cheese Bun (Pao de Queijos) and was happy to find a recipe to the leftovers.
I went with maple syrup and needed to put in at least double what the recipe called for with regards to the cassava flour. I should’ve put in more baking power. Mind spread like pancakes and after baking, looked like them too. I think next time I need to put even more flour. I couldn’t figure out what the batter should be like. as it was pretty stiff to stir, but not traditional cookie batter stiff.
The texture reminds me of meringue and the chocolate chips helped with the flavur. They’re not terribly sweet, you can’t taste the maple flavour in there.
Lesson learned – coconut oil + honey is the way to go. I’m not sure if you tested with maple syrup, but it’d help for us newbies to alternate flours to know what the batter should look like as we’re making them.
Thanks!
tapioca is made from cassava but they are totally differentt products. Sort of like Cheese is made from milk but they don’t behave the same in a recipe!
I enjoyed reading your recipe. I am a fellow GF blogger and wanted to give my cassava flour a new twist. I tried it but with whole eggs instead of yolks and ghee instead of coconut oil or butter. Mine came out very dry. 🙁 They also didn’t spread. Any ideas?
ps: adding coffee grinds into your cookie makes a delicious flavor pallet
It’s probably the fact that you used the whole eggs; egg whites can make things dry.
Have you ever tried cacao nibs in place of the dark chocolate chips? I don’t have have any on hand and the store near me had a pretty limited selection of chocolate chips.
I haven’t but it would probably be yummy! Chopped dark chocolate works too.
Hi, I just tried this recipe and while the taste turns out fantastic, I ended up with something more like a bread instead. Do you have any idea where I went wrong? I’m not using Otto’s as I don’t live in the States so I use some local organic of cassava flour, also since it’s pretty warm here my coconut oil is basically liquid. How do you suggest I tweak the recipe?
I just made these for my wife, with pumpkin spice chips and the pumpkin spice latte M&Ms. I just wanted to tell you how good your recipe is they turned out fantastic, thank you so much ! She’s going to be one happy woman when she gets home from work .
Can the honey/maple syrup be replaced with coconut sugar?
Yes, I think that would work 🙂
Mine are in the oven now and spreading very thin – I used Otto’s Cassava flour and honey and they still spread. Any suggestions on how to make them thicker? Thanks.
The size of eggs and thickness of the honey could influence the cookie thickness. You can add more cassava flour to the batter a tablespoon at a time if it seems too thin.
Would it work to use 1 whole egg plus one egg yolk and leave out the applesauce?
Haven’t tried it; the results might be a little different but I’m sure the cookies would still be good!
Hello,
I’ve tried this recipe and it was a total desaster. (Nothing but liquid butter).
I’m disappointed to have wasted my ingredients. I don’t know how you manage to do it solid enough to make cookies.
Regards.
I am so sorry that it didn’t work for you!! Did you use Otto’s brand cassava flour? You could always add some coconut flour to thicken things up?
YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
These look yummy! I’ve never used cassava flour, but I keep hearing about it. These cookies make me want to try it!
Thanks for sharing with Waste Not Want Not Wednesday!
My cookies did not turn out as nice as yours…rather they spread…like pancakes! ;-(
It does depend on your ingredients; they will spread more if you use maple syrup.
I am working on a cassava flour cookie too!! Featuring your recipe this week!
What paleo baking powder are you using? The only ones I’ve found either have cornstarch in them or potato starch.
I don’t have a corn sensitivity, so I use a gluten-free baking powder. However, you can make a completely paleo baking powder with this recipe using arrowroot or tapioca starch; hope it helps: http://www.sustainablebabysteps.com/homemade-baking-powder.html