Chewy Paleo Chocolate Chip Cookies are made with cassava flour and coconut oil for perfectly crispy nut-free chocolate chip cookies.  Refined sugar free and made with minimal ingredients, these paleo cookies are my favorite!

Chewy Cassava Flour Chocolate Chip Cookies (Nut Free)

I went about 10 years without making cookies and I’ve recently learned just how much I was missing during that time. I’m not a big dessert person so I was cool with forgetting about cookies when I went gluten free, but since working on more cookies for this blog I’ve realized how stupid I was. Cookies. Are. Life. And sometimes you just need a classic, chewy chocolate chip cookie even if you’re not a “dessert person.” You just do. It’s a natural part of life.

Another reason I thought I was over cookies is the fact that a lot of Paleo cookies are annoying to make because they’re so finicky. They fall apart, you have to roll them on parchment, you need an assistant, yada yada. I don’t have time for that nonsense. But these cookies are SO EASY it’s almost like you’re wasting time by not making them. It makes sense once you try these–trust me.

Cassava Flour Paleo Cookies

Most Paleo cookie recipes out there rely very heavily on almond butter or almond flour, but I’m trying really hard to be mindful of inflammation in my body and avoiding having too many nuts that might not be the easiest thing for me to digest. Cassava flour has been my go-to flour for about a year now because it’s affordable, AIP compliant (aka good for my gut) and it’s amazing to bake with! It’s almost like using glutenous flour because of how perfectly is bakes.

I’ll be honest, the recipe for these cookies is unusual compared to regular paleo cookies. It’s just so simple that it seems like it might not work…but it does! These cookies are the perfect nostalgic treat and so easy to whip up.

Ingredients for Nut-Free Paleo Chocolate Chip Cookies

This paleo cookie recipe could not be easier to make. It takes under an hour, and you just need a bowl, a spoon, and about 5 ingredients (ok, a couple more if you count salt, baking soda, and vanilla.)

I like to chill these for a bit before baking for best results, but about 15-20 minutes is enough to do the trick. then you just scoop these cookies onto a baking sheet about 2-3 inches apart from each other. I use about 1 tbsp of dough per cookie–a melon baller or small ice cream scoop is usually the perfect tool!

Here’s exactly what you need:

• Coconut Oil: Softened coconut oil is ideal (not melted or solid.) You can also attempt ghee, but I have not tested other oils in this recipe
• Coconut sugar: this is a lower inflammatory sweetener that I use in all of my paleo baking. Can be subbed for regular sugar if needed.
• Vanilla: Don’t forget vanilla! It adds so much flavor to cookies.
• Baking Soda
• Egg: Just one egg is needed for these! I have not tested this sans-egg. I have an egg-free tahini chocolate chip cookie recipe
• Cassava flour: This is key to a gluten-like texture and helped keep these cookies nut-free. Make sure you measure with the spoon and sweep method so you aren’t packing your flour too much (this will make a dry cookie.) I only use Ottos or Bob’s Red Mill brand–I can’t guarantee another brand will have the same results.
• Chocolate Chunks: I chop up 1 Lily’s or Hu Chocolate Bar, or use Enjoy Life Chocolate Chips
• Flakey Salt: good fancy Maldon sea salt is a must on these chewy cookies!

Other Paleo Cookie Recipes:

• Vegan Paleo Tahini Chocolate Chip Cookies
• Espresso Chocolate Chip Cookie Bars
• Flourless Chocolate Cashew Butter Cookies

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Best Paleo Chocolate Chip Cookies

Chewy Paleo Chocolate Chip Cookies are made with cassava flour and coconut oil for perfectly crispy nut-free chocolate chip cookies.  Refined sugar free and made with minimal ingredients, these paleo cookies are my favorite!

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 8 minutes

TOTAL TIME 18 minutes

SERVINGS 12

INGREDIENTS

• 1/2 cup + 1 Tbsp coconut oil
• 1/2 cup + 2 Tbsp coconut sugar
• 1 eggs
• 1 tsp vanilla
• 3/4 cup + 1 tbsp cassava flour
• 1/4 teaspoon baking soda
• 1 dairy-free chocolate bar chopped

INSTRUCTIONS

1. Preheat oven to 375 F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.

2. In a medium bowl, stir together the egg, coconut sugar, coconut oil, and vanilla until smooth and creamy, about 2 minutes.

3. Stir in baking soda, then cassava flour. Fold in chocolate chunks, then place in the fridge to chill for 10 minutes, or until firm enough to roll into balls.

4. Scoop 1 tbsp of cookie dough and place on the prepared sheet. Repeat, placing the cookies 2-3 inches apart. Sprinkle a bit of sea salt over the top.
5. Bake for 8-10 minutes, or until golden but still a bit gooey. Remove from oven and cool for at least 5 minutes before removing from the pan to a cooling rack.
6. Enjoy with some almond or coconut milk!