Cassava Flour Cookies with Dark Chocolate and Cranberries
These allergy-friendly Cassava Flour Cookies with Dark Chocolate and Cranberries are a grain free alternative that’s full of flavor and a buttery crumble. Plus, a burst of cranberries and smooth dark chocolate make these a perfect holiday cookie!
Gluten Free, Nut Free, Grain Free, Soy Free
Happy birthday to all my fellow December babies!
To celebrate, I’m sharing a delicious cookie recipe, because as I’ve deepened my own intuitive eating journey this year, I’ve come to the realization that I love cookies a lot more than cake!
These cranberry chocolate chip cookies are made with cassava flour, as a grain free alternative!
I decided to use cassava flour in this recipe as a gluten free alternative because it bakes most similarly to all-purpose flour. I use Otto’s Cassava Flour (I love the quality), but feel free to test out different brands. PS – I’ve found Otto’s Cassava Flour to be cheapest at Thrive Market or Amazon – it was almost $5 more at Whole Foods near me!
As I mentioned in this post, cassava flour is made from the yuca root. It’s a starchy flour, so this recipe may be gluten free and grain free, but it’s not considered low carb or high in fiber… but it’s DESSERT!
Indulging in dessert is a NORMAL part of eating. It makes food FUN. And food is meant to be enjoyed… especially when it brings us back to nostalgic memories, like these cookies do for me!
You see, growing up, cranberry white chocolate cookies from Mrs. Fields were my favorite. They were such a treat because we could only get them at the mall, which wasn’t all that close to my house. Regarding my allergies, don’t ask me how I ate them from a bakery with cross-contamination, but I did and survived, but it’s not recommended.
That’s why I wanted to make these cassava flour cookies allergy-friendly as much as possible.
Tips for Baking With Cassava Flour
Cassava flour is a great allergy-friendly (grain friendly, gluten free, nut free) flour substitute. Honestly, the whole gluten free and grain free movement has made it really difficult for individuals with food allergies.
BUT, cassava flour is an excellent substitute for those who need to be gluten free and opt to be grain free AND have nut allergies – it’s one of the few options (my other favorite being oat flour).
But cassava flour is NOT the same as all-purpose flour.
Even if my favorite cassava flour says it’s the same, it’s not. It does have a mild taste, but I actually like it. Yuca is a starchy root vegetable with a somewhat mild flavor (think similar to potatoes). And that definitely comes through slightly in any baked good that uses cassava flour.
OK, so what are some of my tips to bake with cassava flour?
- The 1:1 ratio in recipes of all-purpose flour to cassava flour is by WEIGHT – not cup measurements
- For some reason, cassava flour works better with eggs. I know that sucks for all of my egg allergy friends, but that’s just what I’ve found so far! So I don’t really recommend swapping out the eggs in this recipes for a flax egg, for example.
- Let any cassava flour baking COOL COMPLETELY before moving it. Without the gluten protein (found in regular flour), things can get a little crumbly.
How to Make Cassava Flour Cookies
This recipe is actually super simple. I’ve used tips I’ve learned all throughout quarantine to make this cookie recipe one of my favorites!
First, I suggest using a handheld mixer to cream the butter. I’m sure a big fancy KitchenAid would work too (mine is in my garage), but it just makes cookie making a big production. Instead, the handheld mixture works wonders.
Cream the butter on its own, and THEN add the maple syrup and brown sugar. Since this recipe has a holiday spin (thank you cranberries), I wanted a more holiday flavor, with the hint of maple. It worked perfectly!
Then you’ll add 1 egg + 1 egg yolk (see below for why on the yolk), creaming until combined before adding your dry ingredients.
Dry Ingredients for Cassava Flour Cookies:
- Cassava flour (Otto’s Cassava Flour is my favorite)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
The key when adding your dry ingredients is to do so in 1/4 cup increments. Don’t dump all of the dry ingredients in at once. Take your time, beating until the dry ingredients are fully combined before adding more.
Do you need to refrigerate these Cassava Flour Cookies?
Some cookie recipes require refrigeration. Another trick I never knew until much later in life (albeit, I’m only almost 32!).
You can make these cookies without refrigerating the dough first, but I honestly think even 30 minutes of refrigeration makes them better. You can test both and decide!
Bake Your Cookies
I made fairly large cookies – about 1/4 cup dough per cookie – but you can make smaller cookies and shave a few minutes off of the baking time.
The cookies don’t spread toooo much, so be sure to roll into a ball, and then flatten slightly so your cookies don’t look like baseballs.
Bake for just 10 minutes! It’s not a lot of time, but then they’ll continue baking while you let them cool completely… or at least 20 minutes! If you don’t wait for them to cool, they’ll be super crumbly, which we don’t want!
Cookie Making Secrets You’ve Gotta Try
I have 2 cookie secrets I learned long ago, but actually didn’t start implementing until recently, and boy was I wrong.
First, use 1 egg + 1 egg yolk.
The egg yolk is the key part to keep these cookies somewhat chewy. I grew up with my mom making the Tollhouse recipe and those cookies are great… but the cookie recipes I’ve made with an extra egg yolk and not whole egg are even better!
Second, I add cornstarch.
Cornstarch helps cookies stay thick and adds a layer of softness. And I love me a thick cookie, especially after making my friend Tawnie’s “Kroll’s Cookies” a million and one times. She also uses cornstarch, but I actually learned this secret long ago from Sally’s Baking Addiction. Her baking recipes are awesome (but not really allergy-friendly).
Third, let the cookies cool!
I know I said it above, but it really is SO important! Cassava flour can make baked goods crumbly, and allowing your cookies to cool completely avoids this!
These Cassava Flour Cookies with Dark Chocolate and Cranberries are…
- Made with 11 ingredients
- Freakin’ DELICIOUS
- Gluten Free AND Grain Free
- Nut Free
- Food allergy friendly
Let’s get baking…
PrintCassava Flour Cookies with Dark Chocolate and Cranberries
Ingredients
- 1 1/4 cup cassava flour (I use Otto’s Cassava Flour)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter (or dairy free alternative, if needed)
- 1/3 cup pure maple syrup
- 1/2 cup brown sugar, loosely packed
- 1 large egg + 1 egg yolk
- 3/4 cup dark chocolate chips
- 1/2 cup dried cranberries
Instructions
- In a large bowl, using an electric mixer on low speed, cream butter for about 15-30 seconds.
- Add maple syrup and brown sugar, continuing to cream until well combined.
- Add egg and egg yolk and continue to cream until combined.
- To the large bowl add cornstarch, baking powder, baking soda, salt, plus 1/4 cup cassava flour. Mix until combined. Continue to add the remaining cassava flour in 1/4 cup increments, mixing in between additions until combined.
- Last, mix in dark chocolate chips and dried cranberries.
- Cover dough and place in the refrigerator for 20-30 minutes (up to overnight).
- Preheat oven to 375°F. Scoop out about 1/4 cup of dough, roll into a ball, then slightly press down with the palm of your hand and bake for 10 minutes.
- Let cookies cool completely (or at least for 20 minutes) on the baking sheet before transferring to a plate.
- If desired, drizzle with melted dark chocolate. To melt chocolate, microwave 2 tablespoons chocolate chips and 1/8 teaspoon oil in 30 second intervals, stirring in between, until completely melted.
- Store cookies in an airtight container. You may also freeze for 6 months.
Don’t Forget to PIN IT…
XO