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Cassava Cookies – Gluten-Free

cassava flour cookies - gluten free biscuits - accordingtojo.com

Cassava Cookies

Cookies are not something I make often. In fact, my husband who prefers savory foods has never really liked them. I’ve always loved cookies but found the baking too much effort. Until I came up with this simple recipe for gluten-free Cassava Cookies.

cassava cookies - gluten free biscuits - accordingtojo.com

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Since my husband was diagnosed with celiac disease I’ve worked on recipes that are safe for him to eat but also easy for me to make. Cassava Cookies are one of my recent creations and a favorite with not only me but also my savory-loving husband!

For many of my recipes, I use a mixture of gluten-free flours but I wanted a cookie recipe that was super simple. So, I tried making these using Cassava flour and they turned out absolutely delicious!

What Is Cassava Flour?

Cassava flour is made from the root vegetable, cassava. The whole root is peeled, dried, and ground into flour. Although tapioca flour and cassava flour are from the same root they’re not the same thing. The process to make tapioca flour is a little more complicated than the process of making cassava flour. It also leaves less dietary fiber in the flour.

Cassava flour is gluten, grain, and nut-free making it a great option for those with food allergies such as celiac disease, gluten intolerance, or nut allergies. It’s also high in carbs and is great for vegan, vegetarian, and paleo recipes.

cassava cookies - cassava flour cookie dough - accordingtojo.com

Because it has a similar consistency to wheat flour, cassava flour is often a substitute for wheat flour using a 1:1 ratio. It doesn’t always work out but in these cassava cookies, it definitely did!

For more great info read how to use Cassava Flour and Cassava Flour Recipes by 40 Aprons

Why These Are The Easiest Cookies

Now that you know a little about cassava flour let’s move on to what you really came for – how to make the cookies! Often, it seems there’s no such thing as an easy gluten-free recipe, right? Thankfully, for those on gluten-free diets, there are more and more amazing gluten-free recipes out there and this simple cookie recipe is one of them!

Because I’m all about quick, easy recipes I always experiment to come up with the most simple, delicious gluten-free options. I had fun working out this gluten-free cassava cookie recipe and I have to say there was one disastrous flop. However, happily, the next try was a definite success!

So what makes these cassava cookies so easy? They can be

  • Made in one bowl
  • Only a few ingredients
  • No need to roll and cut
cookie dough - gluten-free recipe - accordingtojo.com

Yes, I did say that – this cassava cookie dough (delicious by the way) is much too sticky to roll out. So you won’t need to spend any of that time-consuming effort rolling out these cookies.

I just spoon them onto the baking tray and press them down lightly. That’s it! Then I pop the cookie tray in the oven, the house fills with the wonderful smell of baking cookies, and out of the oven come amazing perfect cassava cookies!

cassava cookies - gluten free cookies - accordingtojo.com

How To Store Cassava Cookies

If you are able to keep treats in the house for any length of time, I admire your discipline. We definitely struggle but sometimes I manage to make a batch of cookies last a few days, and possibly even a week. Yay! So if you can make treats last, store the cookies in an airtight container. Then hide them somewhere in your pantry.

Try this amazing 3-Ingredient Gluten-Free Chocolate Recipe

gluten-free chocolate with almonds - accordingtojo.com

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Cassava Cookies Recipe

Seven Ingredient, Gluten-Free, Cassava Cookies

Recipe by Joanna Steele / accordingtojo.comCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

48

cookies
Prep time

20

minutes
Cooking time

12

minutes

Light, creamy, sugary, and with a little bit of crunch! Everything the perfect cookie should be. Perfect as snacks or tea time treats.

Ingredients

  • 2/3 cup oil

  • 1/2 cup white sugar (can also use coconut Palm Sugar *see below)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp vanilla essence

  • 1 egg

  • 1 & 1/2 cups cassava flour

Directions

  • Preheat your oven to 180 degrees Celsius.
  • Combine all ingredients except flour and beat until frothy.
  • Mix in the cassava flour and beat into a sticky dough (it’s supposed to be sticky so don’t add flour)
  • Use a half-tablespoon measure to measure out the cookie dough onto a greased cookie tray and press each ball down lightly.
  • Bake for 12 to 15 minutes. Allow to cool before removing from the tray.

Notes

  • If you don’t eat gluten-free you can substitute with wheat flour using a 1:1 ratio.
  • Add nuts, dried fruit, or chocolate chips for variation. (Check that your chocolate chips are gluten-free)

How To Make Cassava Cookies:

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Update to this Cassava Flour Cookie Recipe (28/10/2022)

Shout out to the awesome reader who made these cassava flour cookies using coconut palm sugar. She took the time to stop in and comment that it worked great! Yay, happy dance! So thanks to her, I can safely say the cassava cookies can be made with coconut palm sugar as a substitute for real sugar.

More Gluten-Free Cookie Recipes:

Gluten-Free Chocolate Chip Cookies

Gluten-Free Lemon Cookies

Flourless Chocolate Mudslide Cookies (Gluten-Free, Dairy Free)

12 thoughts on “Cassava Cookies – Gluten-Free”

  1. I have followed the instructions, substituting half of the sugar with mo k fruit and half the oil with canabutter. Ive been beating for 30 minutes and it’s more like cake batter. It’s not getting sticky as you said it would. Ive always baked with it. But this is my first time using cassava flour. Would that have made so much of difference thats its not getting sticky? I wouldn’t have thought so..im just going to pour into a pan and hope for the best since it won’t make cookies..idk! If I remember I’ll let you know how it turned out..

    1. I’m so interested to hear how it turned out? The Monkfruit should have been fine so I wonder what the change was. I think it may have been the cannabutter since the consistency is different to oil. Let me know if you try again and how they come out. Happy baking!

  2. I made these and LOVE them. I had to substitute Monkfruit granules (1:1) for the sugar, which came out perfectly wonderful. I used Vanilla extract, since I did not have essence, and they came out a light golden brown.

    It has been so long since I had cookies and I am thrilled to have found such an easy and delicious recipe. Thank you so much.

    1. I’m so glad you’ve found they work for you!! The Monkfruit sounds like a great substitute, thanks for sharing that it worked out. They’re so more-ish, it’s hard not to eat up the whole batch! Enjoy!

  3. I made these just as instructed
    My hand mixer died so i was worried, but they were absolutely perfect. I gently pressed them with the bottom of a fancy glass that left a pretty imprint on them.12 minutes and they were great!!!!

    1. That’s so awesome! Glad you loved them and yes, thankfully the recipe is very forgiving. I often do something not quite to instructions and they still come out great! You can also add raisins, nuts, chia, and more for variety. Enjoy and let me know if you try different flavors.

  4. mariah

    thanks for the recipe! can I substitute the white sugar for agave honey?

    1. Hey Mariah, sorry for the delay. I had just had my bubba! I haven’t tried that but you definitely could! I’d change the amount of oil to 1/2 a cup and then add the 1/2 cup of agave syrup. This recipe is very sticky and doesn’t need rolling out but if you feel it’s too sticky just add a little more flour. I’d love to hear how it goes 🙂

    2. SwampMama

      They were great with coconut palm sugar. Low GI load as well.

      1. Hey, thanks for your comment! It’s great to know coconut palm sugar is an option with my cassava cookies and awesome about the low GI load. I’ve added your helpful feedback to my post. x

        1. liz white

          haven’t made yet but going to.
          I am going to add rasins maybe 1/4 or 1/3 cup?
          will let you know how it goes
          with my M.S have and little 3 year old have to pace myself

          looking forward to tring
          =)

          1. The amount is so dependent on how much you love raisins but I’d say for a good balance between cookie and raisin I’d go for 1/4 cup. I’m excited to hear your feedback on the cassava cookies! I hope you get a moment between your sweet little’s busyness and your other pressures soon! Waiting to hear. =)

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