These Grain-Free Chocolate Chip Cookies are made with cassava flour, coconut sugar, and maple syrup for a perfectly chewy, naturally sweetened treat. They’re gluten-free, dairy-free, egg-free, and totally satisfying.
There’s nothing better than a warm, gooey chocolate chip cookie, especially when it’s made with wholesome, grain-free ingredients. These grain-free chocolate chip cookies are soft, chewy, and naturally sweetened.
Made with cassava flour, coconut sugar, maple syrup, and psyllium husk, they’re completely gluten-free, dairy-free, and egg-free—perfect for those with dietary restrictions or anyone looking for a better-for-you cookie that doesn’t sacrifice flavor.
If you love my healthy chocolate chip cookies with olive oil, then you'll love these too!
Why you’ll love this recipe
- Grain-free & gluten-free - Made with cassava flour, a fiber-rich alternative that works well in paleo baking
- No eggs needed - Psyllium husk powder acts as a binder, making them egg-free and still perfectly chewy.
- Naturally sweetened - Coconut sugar and maple syrup give them a deep, caramel-like flavor.
- Quick & easy - No chilling cookie dough required—mix, scoop, and bake.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Cassava flour – A grain-free flour that mimics wheat flour in structure and texture. I like using Bob's Red Mill brand.
Coconut sugar – Adds sweetness with a hint of molasses flavor like brown sugar, and is refined sugar-free.
Maple syrup – Moistens and sweetens while keeping the cookies refined sugar-free.
Psyllium husk powder – When mixed with water psyllium husk powder helps bind the dough without eggs. To substitute, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Vegan butter – Keeps them dairy-free while providing classic cookie richness.
Dairy-free chocolate chips – Make it paleo by using paleo-friendly chips or chopped chocolate bar. Hu or Evolved brands are paleo. Enjoy Life chocolate chips are vegan.
How to make cassava flour chocolate chip cookies
Before you start: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Step 1: Add the psyllium husk powder and water to a small bowl and let the mixture sit for 5 minutes to thicken.
Step 2: In a large mixing bowl, cream the vegan butter and coconut sugar with an electric hand mixer until light and fluffy. Stir in the maple syrup, vanilla extract, and psyllium husk egg with a rubber spatula.
Step 3: Add the cassava flour, baking soda, and salt to the wet ingredients. Gradually add the dry ingredients to the wet, mixing until a dough forms.
Step 4: Fold in chocolate chips. Scoop dough using a tablespoon or a #40 cookie scoop and place on the prepared baking sheet. Bake for 9–11 minutes or until the edges are golden brown. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Tips for the best grain-free chocolate chip cookies
- Don’t skip the psyllium husk powder. It helps give structure without eggs.
- Cool completely. The cookies firm up as they cool—don’t rush it!
FAQs
Cassava flour is made from the whole root of the cassava plant. It’s grain-free, gluten-free, and has a mild, neutral flavor—great for paleo baking.
Yes, it replaces the structure that eggs provide in traditional cookie recipes. To substitute, use a flax egg or chia egg.
Absolutely. Store cooled cookies in an airtight container in the freezer for up to 2 months.
More delicious gluten-free cookies
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📖 Recipe
Grain-Free Chocolate Chip Cookies with Cassava Flour
Ingredients
- 2 teaspoons psyllium husk powder
- 3 tablespoons water
- ½ cup vegan butter solid but soft (not melted)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups cassava flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk psyllium husk powder and water and let sit for 3-5 minutes to gel.
- In a mixing bowl, beat together vegan butter and coconut sugar with an electric mixer. Stir in maple syrup, psyllium husk mixture, and vanilla extract with a rubber spatula.
- Add cassava flour, baking soda, and salt to the bowl and mix with the electric mixer on low until a thick dough forms. Fold in chocolate chips.
- Scoop 1 tablespoon or use a #40 cookie scoop of cookie dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until edges are golden. Cookies will be soft in the center but set as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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