By: Susan Joy

These are lovely crisp chocolate chip cookies. They keep their crunch even after being stored for several days thanks to using cassava flour.

They are the perfect nut-free cookie for kids lunchboxes. Cassava flour is made from a vegetable and is a great option for healthy baking, if you haven’t used it before, you can find out more information HERE in my ingredient menu (you will also find a discount for the JOYful Table followers from Three Spades Cassava Flour).


  • 1 cup (160g) cassava flour
  • 1/4 cup (32g) arrowroot flour, or tapioca
  • 1 tsp baking powder (gluten free)
  • 1/4 tsp fine sea salt
  • 1/2 – 3/4 cup 70% organic dark chocolate, chips
  • 1 Lge egg(s)
  • 1/2 cup sunflower butter
  • 1/2 cup (125ml) maple syrup (100%)
  • 2 tsp vanilla extract (organic)
  • 1/4 cup coconut oil, softened


Preheat the oven to 170c (fan-forced) and line 2 large baking trays with baking paper.

Sift the cassava flour, arrowroot, baking powder and salt into a large bowl. Stir to mix the dry ingredients.

Add the egg, sunflower butter, maple syrup and vanilla to a medium-size bowl and use an electric handheld beater on low to combine to a smooth consistency. Pour in the coconut oil and beat on medium speed to combine everything well.

Pour the wet ingredients into the flour mixture and stir to combine everything well. Add the chocolate chips and stir to distribute evenly throughout the dough. The dough will be very soft, set aside for 2 minutes to thicken a little more before rolling (if you find it’s still too sticky after sitting, add a little extra arrowroot).

Scoop out level tablespoons of dough, and roll into balls approximately the size of walnuts. The dough is very soft but it’s not sticky and rolls well in your hands. Place on the trays leaving space for the cookies to spread when flattened. Flatten the cookies with your hand or use the flat base of a small glass to press down on the balls to make them as flat as shown in the photo above (they don’t spread out much further when cooking).

Cook for 14 – 16 minutes until firm and the edges are just turning golden but the cookie colour only changes slightly (don’t overcook), allow the cookies to cool on the trays. They will crispen up further as they cool.

Store the cookies in an airtight container for up to 5 days or freeze for up to 3 months.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied