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This gluten-free chocolate chip cookie recipe delivers everything people love about the classic treat, with a simple twist. Made with cassava flour, they bake up soft in the center with lightly golden edges and plenty of rich chocolate in every bite. Cassava flour gives these cookies structure without making them dry or crumbly, resulting in a texture that feels familiar and satisfying.
These cassava flour chocolate chip cookies use pantry staples and come together quickly, making them ideal for everyday baking. A blend of granulated and brown sugar adds depth and sweetness, while butter and vanilla create a warm, balanced flavor. The dough is easy to work with and holds up well in the oven, producing evenly baked cookies that cool beautifully.
Whether you include chopped nuts or keep them classic with just chocolate chips, these cookies are easy to customize. Perfect for sharing, gifting, or enjoying fresh from the oven, these gluten-free chocolate chip cookies are a dependable go-to recipe when you want great texture, rich flavor, and a cookie that everyone can enjoy.
About 24
15 minutes
11 minutes
Step 1
Preheat oven to 375° F.
Step 2
In a small bowl combine flour, baking soda and salt. In a large bowl add the butter, granulated sugar, brown sugar and vanilla extract and mix until creamy. Next, add the eggs, one at a time, beating well after each addition. Gradually add the flour mixture and beat well. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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