These soft-batch cookies are the best chocolate chip cassava flour cookies you will ever find. I took the best recipe in the world and made it Paleo. I was talking to my friend and she was saying how incredibly delicious these chocolate chip cookies from Sally's Baking Addiction were and how I HAD to try them.
They sound and look delicious, but since I eat Paleo, I couldn't exactly whip myself up a batch of the cookies. So I decided to try to make a Paleo version of them. They came out better than I expected. I consider them the best chocolate chip cookies around that are made with cassava flour.
I do have another Paleo chocolate chip cookies recipe on my blog and they are good, but they are totally different. They are on the other spectrum of chocolate cookies. They are made with almond flour and come out crisp and nutty. So, it totally depends on which kind of Paleo chocolate chip cookies recipe you like. If you like soft cookies, give these a try.
Here are the substitutions I made:
- Cassava flour for white flour
- pure maple syrup * for the brown sugar
- honey for the white sugar
- arrowroot starch * for the cornstarch
- Real Salt * for regular salt
- Enjoy Life chocolate chips * for regular chocolate chips
Enjoy Life chocolate chips are what I would call Paleo-ish. Technically, the cane sugar in them isn't Paleo. But if you go with the dark chocolate variety, there is less cane sugar in them than with sweet or semi-sweet. These aren't something you want to eat all the time. But let's get real. The Paleo diet can be tough to stick to, and if you want something to treat yourself or reward yourself with, these are a whole lot healthier than a Twinkie.
Check out this Paleo cassava flour post for more delicious cassava flour recipes.
PrintRecipe
Soft-Batch Chocolate Chip Cassava Flour Cookies Recipe
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Total Time: 105 minutes
- Yield: 3 dozen 1x
- Category: Dessert
- Cuisine: Paleo
Description
These are the softest cookies I have ever tried. They are seriously better than regular chocolate chip cookies.
Ingredients
- ¾ Cup Butter (softened to room temperature)
- ¾ Cup Maple Syrup *
- ¼ Cup Honey
- 1 Large Egg (at room temperature)
- 2 tsp Vanilla Extract
- 2 Cups Cassava Flour * (spooned & leveled)
- 2 tsp Arrowroot Starch *
- 1 tsp Baking Soda
- ½ tsp Real Salt *
- 1 ¼ Cup Chocolate Chips
Instructions
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
- Add the maple syrup and honey and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, arrowroot starch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly distributed.
- Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Press down to the shape you want, because whatever shape they start with is pretty much the shape they will end up as.
- Bake for 8-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven and you may not think they are done, but they overcook easily, so don't leave them in until they look done. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Notes
- These cookies can be a little tricky to get correct and I recommend you do some testing with one cookie at a time until you find the correct cooking time for your oven, location and personal preferences.
- As some people have commented, these do not taste exactly like "regular" chocolate chip cookies so please don't expect them to but appreciate them as a chocolate chip cookie you can actually eat on the Paleo diet. The longer you are on the Paleo diet, the more you will appreciate foods not choke full of sugar and with unique Paleo ingredients.
Keywords: softest, best, healthy
Janice
Can you substitute the egg with egg replacer or flax meal?
Rebecca Baron
I haven't tried it myself but it should probably work. I have tried it in similar recipes and been successful. I would love to know if you try it and what your experience is.
Margot
I have never used cassava flour .i generally use almond flour . I don’t do sugar and wheat . Am I save to use cassava flour
Rebecca
Cassava flour isn't a wheat flour so generally, people with a wheat allergy tolerate it well. You can read about the pros and cons of cassava flour here - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-cassava-flour-recipes/
Mia
You can't just go on Paleo and expect everything to taste like you're used to. That is a misconception many people have. After you eat Paleo for awhile you'll get used to it and cookies like this will taste wonderful. Then the stuff that isn't healthy will taste awful. It's a process. Give it a good go Karrie.
★★★★★
Rebecca
Darn it. It's so hard comparing Paleo treats to normal treats. They just aren't the same. There are just too many substitutions for them to taste exactly the same. I have found that over time I've gotten used to the flavors and like Paleo treats a lot more than I used to though.
Karrie
Yummy! Two thumbs up this time. I decided to give this cookie recipe a second chance since they didn't taste dreadful yet weren't scrumptious either. So, I read over the recipe a couple of times to see if I missed any of the ingredients or put used the wrong measurements. Nope. I was right on with that part. So, why didn't these cookies turn out? I chilled the dough for 24 hours (I have a little one so I didn't get back to them quicker). I let the dough set out at room temperature for the 10 minutes before starting to form it into balls and flattening them down a tad with the palm of my hand. I checked my oven temperature with a thermometer you can set inside. They temperature got up to the required 350 degrees Fahrenheit within 15 minutes. I did some test cookies this time to see how long I should cook them compared to the recommended 10-11 minutes. After 4 cookies, I decided that baking the cookies for 8 minutes and leaving them on the cookie sheet for 2 minutes was my desired cookie result. Yummy and mouth watering. Perfect to dip in milk without it falling apart, unless you leave it for more than just a quick dip. 😉 More than the 8 minute baking time gave the cookies a burnt taste even though they didn't look burnt or much darker unless I left them on the cookie sheet. Less than the 8 minute baking time left the cookies under cooked in the middle, even if I left them on the cookie sheet for the 5 minutes yet the taste changed for the worst if I left them on the cookie sheet the full 5 minutes. So, this is a very delicate cookie recipe. I highly recommend doing cookie tests before baking a full sheet of cookies. It's well worthy the testing once you figure out how long in the oven and how long on the cookie sheet. You may even have to play with your oven temperature if the cookies are taking longer than the 10-11 minutes or are burning before 8 minutes. I'm at a higher elevation than sea level (564 feet). My oven is off by 5 degrees Fahrenheit hotter so I have to adjust accordingly.
★★★★★
Rebecca
I'm so glad you gave these another try! Yes. Paleo cookies are definitely more tricky than regular cookies, but totally worth the effort - and your comment will doubtless help lots of people figure out how to get them perfectly how they like them. Thanks so much for taking the time to figure it all out and come back and write it all out!
LL
Can I use palm shortening instead of butter to make these dairy free?
Rebecca
I haven't tried it myself, but it should be ok. Please come back and comment and let me know if it worked.
Rachel
Oh, I am so excited to find a good Paleo chocolate chip cookie recipe. Cassava flour is a really nice Paleo flour.
★★★★★
Kellian England
I made a paleo chocolate chip cookie using a few different ingredients, because Sally's baking addiction cookie recipe was my favorite. Instead of butter I used coconut butter and monk fruit sweetener for white sugar. You get monk fruit at whole foods, and coconut butter at costco. They are a huge hit.
Rebecca
Thanks for the tips! I definitely predict monk fruit getting more and more popular. My husband is a Type II Diabetic and tested tons of sugar substitutes and it's the only one that didn't raise his blood glucose.
Karla
I can not find any Cassava flour in my town. May I use almond flour?
Rebecca
Sorry, but those two flours are so, so different. I buy my cassava flour from Amazon - https://www.amazon.com/Cassava-Anthonys-pounds-Certified-Gluten-Free/dp/B015TNWQ5O/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1479787951&sr=1-3&keywords=cassava+flour&linkCode=sl1&tag=mynatfam-20&linkId=d49873caa582e102e0e6edcba23e10b3
Ann
Tapioca flour is the same as cassava flour.
Hannah
Actually tapioca starch and cassava flour come from the same plant. You may have meant that instead? Unfortunately the two can't be substituted because they have VERY different properties. Paleo baking isn't easy, with all the crazy flours and starches ; )
Zoe Pickburn
These look so yum 🙂 I've missed chocolate chip cookies since going GF so definitely want to give these a try!
Rebecca
Please let me know if you try them. I would love to know if they turn out for you!