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–+ servings
Paleo Chocolate Chip Cookies cooling on a rack

Paleo Chocolate Chip Cookies with Cassava Flour

Made with cassava and tapioca flours, this amazing paleo cookie is crisp on the outside and soft on the inside.
Slice of Paleo
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 26
Calories 121 kcal

Equipment

  • 1 electric mixer
  • 1 cookie sheet
  • 1 small trigger ice cream scoop optional
  • parchment optional

Ingredients
  

  • 2/3 cup cassava flour
  • 2/3 cup tapioca flour
  • 1 tsp psyllium husk powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup ghee
  • 1/2 cup coconut sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 cup refined sugar free chocolate chips

Instructions
 

  • In a medium sized bowl, mix together cassava flour, tapioca flour, psyllium husk powder, baking soda, baking powder, and sea salt. Set aside.
  • Put ghee and coconut sugar in a separate medium sized bowl. Using in electric mixer, cream together until light and fluffy.
  • Add vanilla extract, eggs, and maple syrup and mix again until combined.
  • Pour the mixed dry ingredients into the bowl of wet ingredients. Using a spoon, stir well until thoroughly combined. The dough might be thinner than a traditional cookie dough which is fine.
  • Add chocolate chips and mix again.
  • Place the dough in the refrigerator and refrigerate for 1-2 hours.
  • Preheat the oven to 350°F. Prepare a pan by placing a piece of parchment paper on it. This isn't completely necessary but helps when removing the cookies.
  • Take a small trigger ice cream scoop if you have one and scoop the dough, pressing the lever to release it onto the pan. If you don't have this type of scoop, use a spoon about the size of a tablespoon. Scoop 24-26 balls onto your pans. Bake on the middle rack for 12 minutes.
  • Remove cookies from the oven and let rest on the pan, about 5-10 minutes, until they are firm enough to move. Then transfer the cookies onto a cooling rack with a spatula (or by sliding off the parchment). Let cool completely, about 2 hours, prior to eating.
  • Store cookies in a cookie tin at room temperature for up to 4 days. Alternatively, store in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months. Enjoy!

Nutrition

Calories: 121kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 22mgSodium: 64mgPotassium: 53mgFiber: 1gSugar: 7gVitamin A: 22IUVitamin C: 0.2mgCalcium: 19mgIron: 1mg
Keyword chocolate chip cookie, paleo chocolate chip cookie, paleo cookie
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