Grain-Free Chocolate Chip Cookies with Cassava Flour
These Paleo 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.
Servings 15
Calories 144kcal
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.
Notes
Make it paleo: Use paleo-friendly butter or vegan butter, chocolate chips or chopped chocolate bar. Hu or Evolved brands are paleo.
To store: Keep cookies in an airtight container at room temperature for 2-3 days.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 174mg | Potassium: 17mg | Fiber: 1g | Sugar: 10g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg