top of page

Gluten-free Chocolate Chip Cookies

20 Minutes

02_gluten free chocolate chip

Step 1

Preheat oven to 375°F. In small bowl, mix cassava flour, baking soda and salt. Set aside.

Step 2

In large bowl, beat softened butter and sugar with electric mixer on medium speed, or hand-mix

about 1 minute or until fluffy. Scrape side of bowl occasionally.

Step 3

Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff) then add chocolate chips and nuts. Mix well.

Step 4

Scoop dough into balls (depending on how large you like your cookies) and place them evenly spaced on your prepared cookie sheets. 

Step 5

Bake for 8 to 10 minutes or until light brown (center will be soft). Cool on cookie sheets for 2 minutes then transfer cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.


  • Cassava Flour
    ​2       cups (241g)

  • Light brown sugar

       2/3    cup (142g)

  • Granulated sugar

       2/3    cup (131g)

  • Unsalted butter

       8       tablespoons (113g)

  • Vegetable shortening

       1/2    cup (92g)


  • Salt
    3/4    teaspoon

  • Vanilla extract
    2      teaspoons

  • Baking soda
    1       teaspoon

  • Large egg
    1       egg

  • Semisweet chocolate chips
    2       cups (340g)

cassava 30.jpg

Recommended Product

Cassava Flour
bottom of page