Egg-free, nut-free, grain-free and made with real food ingredients!
No joke. These cookies are all things "free" - no gluten, no soy, no gums, no cane sugar, no brown sugar and they can even be made dairy-free if needed!
Let's just say these cassava flour chocolate chip cookies took quite some time in recipe development. 7 times to be exact. I tried so many versions to come up with one that actually worked great and tasted close to the cookies that I grew up eating.
You know what I'm talking about, the classic back of the yellow bag Toll House® chocolate chip cookies. Yep, those. I loved and ate my fair share of those gluten-and-sugar-filled cookies growing up.
We've got a whole bunch of food challenges in my home. There are foods that I flat out can't have like gluten, cane sugar and nuts. There are other foods like eggs and seeds that are a sensitivity for me - and a whole list of others that I won't go into here.
Then there's my husband who is on a strict health protocol for 3 months and he can pretty much only have copious amounts of organic vegetables, organic meats, organic eggs and healthy fats. That's it.
My youngest is like me and can't have gluten and has other food sensitivities but she'll eat pretty much anything I make for her. My oldest is my most selective eater and pretty much won't eat anything I make and she eats a ton of gluten and carbs.
So yeah, we've got lots of food challenges going on in my home right now.
Cassava Flour Chocolate Chip Cookies
I have been craving chocolate chip cookies lately and became determined to make chocolate chip cookies that taste like the ones I grew up with that fit a bunch of food challenges like egg-free, dairy-free, gluten-free, grain-free, nut-free, coconut flour-free, etc.
I've tried so many Paleo and grain-free chocolate chip recipes over the years and I've never found one that I truly loved. Until now.
The star of these cookies is the naturally occurring grain-free flour, cassava flour. You won't find any almond flour, coconut flour, tapioca flour or arrowroot flour in these babies, just pure cassava flour. I've found this cassava flour to be the best grain-free flour on the market. It's the closest grain-free version you can get to a white all-purpose flour when it comes to texture.
Chocolate Chip Cookies without cane sugar.
This was my next challenge because traditional chocolate chip cookies have white sugar and brown sugar.
During recipe testing I learned that you can't use two different dry sugars like coconut sugar and maple sugar. So don't try it, because they turn out dry and they're not fun to eat at all. In fact I threw all of them away.
You absolutely have to use two natural sweeteners to get the right chewy texture and one has to be a wet sweetener. I used maple syrup.
I don't bake with honey that much anymore because one of my wellness real food blogger friends shared with me a while back that baking with it could potentially be carcinogenic. I can't quote a source here for you, so do your own research. But for me, I've found that I crash more when I bake with honey anyway so it was an easy swap for me.
I did not test these cookies with coconut nectar but I suppose that would be an alternative to the maple syrup.
For the dry sweetener, I use coconut sugar. I found that maple sugar makes them even sweeter and I wasn't going for that, so I stick with the coconut sugar.
Grass-fed butter or dairy-free?
This one is completely up to you.
I've been off of dairy for over a year to help with inflammation in my body, but I've never had an actual allergy to dairy. I use ghee, but my family still uses grass-fed butter and that is an option for these cookies.
My favorite for these cookies is grass-fed ghee. It works just like butter and creates the same texture, form and perfect crackle top. It also tastes delicious in these egg-free cassava flour chocolate chip cookies.
Ghee is technically considered dairy-free, but if you have a true dairy allergy and are super sensitive to it, a quality organic palm shortening is an option for these cookies. I prefer this over coconut oil. It produces a better texture and your cassava flour chocolate chip cookies won't end up tasting like coconut.
Shape wise, using organic palm shortening will make the cookies look just a tad different than the ghee or grass-fed butter version. They may not be as perfectly round but the texture will still be the same - chewy on the inside and crispy around the edges.
Yes, you can enjoy soft and chewy chocolate chip cookies without eggs!
Baking without eggs can often be quite challenging. There are things you can use like mashed banana, pumpkin puree, chia seed eggs, etc. Sometimes egg substitutes work and sometimes they don't.
I've found that using dry grass-fed gelatin often works really well and it works perfectly in these delicious egg-free cassava flour chocolate chip cookies!
I met all of the requirements that my family had at the time I was recipe testing them! Even my gluten-free eating husband loved these cookies (although he's currently way beyond gluten-free and probably will never go back to eating gluten - but he wasn't GF when I made these 7 different times!).
So get your hands on your favorite chocolate chips and indulge a little with these decadent egg-free cassava flour chocolate chip cookies.
Egg-Free Cassava Flour Chocolate Chip Cookies
Egg-Free Cassava Flour Chocolate Chip Cookies
Egg-Free Cassava Flour Chocolate Chip Cookies are such a fun treat! They're soft and chewy on the inside with a crispy edge. This real food Toll House® copycat is naturally sweetened, allergy-friendly, nut-free and naturally Paleo and grain-free.
Ingredients
- ½ cup melted ghee, grass-fed butter or organic palm shortening or non-coconut based palm shortening {<-- brand}
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- ¾ cup cassava flour (<-- and recommend)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt (<-- salt)
- 1 tablespoon grass-fed gelatin (<-- and recommend)
- ½ cup to ¾ cup stevia-sweetened chocolate chips or allergy-friendly chocolate chips (<-- brands)
Instructions
- Line a baking sheet with unbleached parchment paper, set aside and preheat the oven to 350 degrees F.
- In an 8-cup measuring cup or large mixing bowl, add the melted healthy fat of choice, syrup, coconut sugar and vanilla, then stir to combine. Add the cassava flour, baking soda and salt, stirring to combine then sprinkle the gelatin over the cookie dough and stir immediately to fully combine. Lastly add the chocolate chips and stir to combine (I use ½ cup but if you prefer more chocolate then by all means add ¾ cup). Place the mixing bowl with cookie dough in the freezer for 15 minutes to chill (do not freeze longer than 15 minutes).
- For 6 Large Cookies: Form cookie dough into heaping 2 tablespoon round balls and place on the lined baking sheet at least 2 inches apart. For 12 Medium Cookies: Form cookie dough into heaping tablespoon round balls and place on the lined baking sheet at least 2 inches apart.
- Bake in preheated oven for 9-11 minutes - do NOT over bake or the cookies will become too crispy. All ovens differ - I bake 12 cookies for exactly 10 minutes and 6 cookies for exactly 11 minutes. Cookies should start to have some cracks on the top when they are cooked, but do not bake longer past this point or they will not stay chewy in the center. Cool cookies ON the baking sheet for at least 20-30 minutes before eating (since these cookies are gluten-free, they need to fully cool or they will fall apart).
Notes
For Best Cookie Shape: Use ghee or grass-fed butter.
For Dairy-Free Version: Use the organic palm shortening suggested in the ingredients.
Storage: Keep in an airtight container in the refrigerator for up to 2 days or freeze in an airtight freezer safe container and store in freezer for up to 2 weeks.
These are not double batch cookies. Yes, sometimes you cannot make a double batch of a baking recipe. During part of my recipe testing, I did try doubling the batch and the cookies did not work as well, they still stated great, but the shape of the cookie was more spread out.
I only recommend using a quality grass-fed gelatin. Knowing the source and where the gelatin comes from is very important. My favorite brand is Perfect Supplements Grass-fed Gelatin. I am so impressed with the quality of their gelatin and collagen + they're the only company on the market that I know of that is 100% pesticide free and has proof of purity.
BONUS: I have a 10% OFF your entire order coupon code just for Recipes to Nourish readers! Just follow the link here and enter NOURISH10 at checkout.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 187mgCarbohydrates: 40gFiber: 1gSugar: 17gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats and one for Beverages too. Come follow along.
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Renee Kohley
I can't wait to try this special recipe with the girls soon! You have a lot going on at your house right now! I hope you guys enjoyed these - looks like a keeper for sure! <3
Emily Sunwell-Vidaurri
Aww thanks Renee! I hope you and the girls get to enjoy some. Your husband too of course.
Tessa Simpson
So excited to try these! LOVE cassava and these look amazing!! Chocolate chip cookies all the way baby!
Tessa Simpson
These are amazing! I used softened butter and skipped the chilling, and used some Lankanto low carb syrup too replace the maple syrup. Chewy delicious perfection! Thanks Emily!
Emily Sunwell-Vidaurri
Oh that's so great to know! I love Lakanto's products but I haven't tried their syrup yet. Thanks so much for letting me know how they turned out with it.
linda spiker
Cassava flour is a revelation! These cookies look marvelous!
Emily Sunwell-Vidaurri
It truly is! Such a great flour!
Jean
These look so dang perfect! You can never go wrong with chocolate chip cookies. And I actually just bought cassava flour and thinking now I have to make these!
Emily Sunwell-Vidaurri
You're so sweet, thanks Jean! 🙂 I hope you get to make some.
May
I cannot wait to make these with my kids. They're going to love them! Drooling already. Thank you!
Emily Sunwell-Vidaurri
I think your boys would love them! Hope you get to make some for them. 🙂
Megan Stevens
I know what it's like to make so many versions of a recipe, trying to get it just right! Thank you for persevering with these! They look perfect, and my egg-free son can have all the ingredients!! Can't wait to make them!
Emily Sunwell-Vidaurri
You are the baking queen my dear. You are SO incredibly talented in the kitchen, especially with your baking. Your family is so lucky to have you (and all of your past loyal customers too, I'm sure they were so grateful for all of your recipe creations at the cafe). xoxox
Joni Gomes
I am definitely trying to use less cane sugar and more coconut sugar. These cookies look great!!
Emily Sunwell-Vidaurri
Thanks so much Joni! It's usually a pretty easy swap isn't it? I had to stop eating cane sugar several years ago so I've had to find things that work and still taste yummy.
Kari - Get Inspired Everyday!
Wow, these are incredible! I can't believe they're egg and nut free, they look like perfection!
Emily Sunwell-Vidaurri
Thanks so much Kari! 🙂
Kathryn
I'm waiting on my next bag of cassava flour to arrive in the mail tomorrow. This will be the first thing I make with it! Do you think coconut oil could be substituted for the ghee?
Emily Sunwell-Vidaurri
I did not test these with coconut oil, so I'm not sure, but they work with palm shortening though. I'm not sure if the coconut oil would change the texture or flavor. If you give it a try, let me know.
Holley @ThePrimalDesire
UMMM... egg free? SO AWESOME! Not 100% AIP... but great for people on elimination diets, no nut, and no eggs! So excited to try this!
Emily Sunwell-Vidaurri
I don't do AIP, but they cover all of the other common allergies - gluten, soy, nuts, eggs, dairy 🙂
Raia Todd
Those cookies look so delicious! Now I need some chocolate chip cookies... for dinner... Haha.
Emily Sunwell-Vidaurri
lol always chocolate. Always.
ChihYu
I absolutely LOVE these cookies ! Will be making a big batch for the coming week for sure !
Emily Sunwell-Vidaurri
Yum! Enjoy them! 🙂
Yvonne
These look so good! I can't wait to try them out.
Emily Sunwell-Vidaurri
Thanks! I hope you get to try some. 🙂
Liz @ The Lemon Bowl
This is such a yummy and tasty cookie recipe! I love that I can feel better about feeding these to my kiddos. Thanks!!
Emily Sunwell-Vidaurri
They're so much fun. Still a treat for sure, but fun regardless. I hope you get to try some. 🙂
Anna
These look amazing!! I love a chocolate chip cookie like nothing else! Super excited to try these. I think I might try Tessa's low carb substitution - great idea!
Emily Sunwell-Vidaurri
I haven't seen her suggestion yet, I'll check it out. I hope you get to try some. 🙂
Katja
I've been baking more with cassava flour. These cookies look amazing. YUM!
Emily Sunwell-Vidaurri
Isn't cassava flour awesome?! 🙂
Tatiana
Never made anything with cassava flour before but this looks so good ! Going to try it next week!
Emily Sunwell-Vidaurri
I hope you get to try some Tatiana! 🙂
tina
Chocolate chip cookies are my fave! Never tried making it with cassava flour - looks good.
Emily Sunwell-Vidaurri
I hope you get to try some Tina! 🙂
Leslie
I have got to make these! I don't mind an almond based cookie, but they aren't those cookies from childhood I'm looking for. I can't wait to try these!
Emily Sunwell-Vidaurri
I wish I could do almonds, but nuts in general don't do well with my body. I hope you get to try some. 🙂
Katie Walsh Beck
I bet maple syrup gives it a wonderful flavor - and I have not heard of cassava flour but I am always looking for grain free flours that are good to work with 🙂
Emily Sunwell-Vidaurri
I hope you get to try some cassava flour Katie! It's awesome stuff. 🙂
Carol Little R.H. @studiobotanica
I have all the ingredients!! So excited to make these Emily, for my dairy-free niece!
Thanks for going through all the trials so we can have the best healthy chocolate chip cookies to enjoy with our families!!
Emily Sunwell-Vidaurri
Oh fun! I hope you get to enjoy some. 🙂
Lindsey Dietz
Yay! I'm so glad all that recipe testing paid off and resulted in THESE... which I cannot wait to make this week (even though my kids are gone... more for me!)!!
Emily Sunwell-Vidaurri
LOL the best time to make them! 😉 Have fun with your husband while they're away.
STACEY CRAWFORD
These look so good! Amazing that these are egg free!
Emily Sunwell-Vidaurri
Thanks so much Stacey! 🙂
Allison Wojtowecz
These look just like my mom's famous recipe!
Emily Sunwell-Vidaurri
Aww I love that! 🙂
Darryl
Cassava flour is so versatile! What would you say is the main effect on taste/texture in making these egg free?
Emily Sunwell-Vidaurri
Yes it is! I love cassava flour. The gelatin "egg" basically makes them end up tasting like a regular egg-based cookie and helps give it the same texture. 🙂
Jane @ Modern Housewives
We will test them out this weekend, but just by looking at the ingredients I can tell that they will be delicious. I've been on a very restrictive diet the last few months, and eating processed sugar or sweets in general is not recommended, but with these ingredients even my doctor said there won't be a problem. Thanks for sharing!
Emily Sunwell-Vidaurri
I hope you enjoy them Jane! Restrictive diets can be hard, I can relate. I'm glad to hear that this is one that is approved for you right now.
Krysti
Hey, I made these and they turned out amazing. All my non paleo, non AIP family members said they tasted delicious too! I’m making another batch less than a week later. I used palm shortening. This second batch I am using a bit less coconut sugar since my taste buds are used to less sweetness since going AIP. Thanks for a recipe that replicates the chocolate chip cookies I grew up enjoying!!
Emily Sunwell-Vidaurri
I'm so happy to hear you and your family enjoyed them! 🙂
Mineshree Munien
Thank you an awesome recipe! Can't wait to try it. Could I sub something in place of the gelatin? I'm not sure it's even available in South Africa but specialized ingredients like that cost the earth here. Agar agar powder and "grass" widely available as well as chia seeds.
Jackie
Has anyone made these with a real egg? I’m not egg free but these look amazing! I’m thinking 1 egg would replace the gelatin. Any thoughts?
Angel
I made these and they turned out flat and greasy. What did I do wrong? I followed recipe exactly.