Spiced Chocolate Chip Cookies (Grain-Free)

No matter what time of year it is we need chocolate chip cookies in our lives. They are like oxygen or water: fundamental to our existence. Of course, given that everyone is in a fall food craze, I thought it might be fun to switch things up and add some fall spice to some chocolate chip cookies and OMG GUYS. Why haven’t I done this before? Melty chocolate pools and cinnamon spice are a match made in heaven. You’ll love every bite of these grain-free spiced cookies! I highly recommend eating two for maximum enjoyment.

Cassava Flour Chocolate Chip Cookies

For most of my gluten-free life, I didn’t bother with cookies. I remember trying brown rice flour back in the day and quickly passing it off as a waste. Then of course I made the obligatory paleo almond butter cookies but got tired of how heavy they feel in your stomach after you eat them. Paleo cookies just seemed like a losing game for me until I finally jumped on the cassava flour train last year and guys… cookies are BACK!

I’ve used cassava in everything from blueberry muffins to scones to pizza and it’s never disappointed me, so I should have known it would make the perfect cookies! These spiced cookies are pillowy and soft with just the right amount of crunch. Cassava four has that effect on things: it makes the texture absolutely perfect! You can grab my favorite cassava flour here on amazon.

One note on cassava flour: it can change a lot depending on the brand, so I like to stick to either Otto’s or Bob’s Red Mill for my flour so I know my baking will stay consistent. Also, it’s best to not pack your flour too tightly when you’re making these–opt for the spoon-and-sweep measuring method.

Perfect Spiced Cookies

These one-bowl spiced chocolate chip cookies are quick and easy to whip up for a fall treat! You’ll just need to mix together your ingredients, chill them for 15-20 minutes, then bake at 350 F for about 10 minutes. That’s it! Here’s what you’ll need to make it all happen (And yes, you only need one bowl!)

• Coconut Oil: You can also use ghee, but I have not tested other oils in this recipe
• Coconut sugar: this is a lower inflammatory sweetener that I use in all of my paleo baking. Can be subbed for regular sugar if needed.
• Egg: Just 1 egg is all you need!
• Vanilla: Don’t forget vanilla!  It adds depth of flavor and compliments the spices.
• Baking Soda: to help make these fluffy and pillowy.
• Cinnamon, Nutmeg, and Ginger: this trifecta of spices is everything your cookies have been waiting for!
• Cassava flour: This is key to a gluten-like texture in your cookies. I get mine on amazon!
• Chocolate Chips: I used Enjoy Life chocolate chips to keep this cookie recipe dairy-free.
• Flakey Salt: good fancy sea salt is a must on these cookies!

Other Paleo Cassava Flour Cookie Recipes:

• Perfectly Chewy Chocolate Chip Cookies
• Tahini Chocolate Chip Cookies
• Espresso Chocolate Chip Cookie Bars

Without further ado, it’s time to make some delicious spiced chocolate chip cookies! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Spiced Chocolate Chip Cookies (Grain-Free)

These Spiced Chocolate Chip Cookies are the perfect grain-free cookie to make during fall! Full of chocolate chips and autun spices these will quickly be a favorite!

SERVINGS 12

INGREDIENTS

• 1/2 cup coconut oil
• 1/2 cup + 1 tbsp coconut sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 teaspoon baking soda
• 1 cup + 1 tbsp cassava flour
• 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. In a medium bowl, stir together the egg, coconut sugar, coconut oil, and vanilla until smooth and creamy, about 2 minutes.

3. Stir in baking soda, cinnamon, nutmeg, ginger, then cassava flour. Fold in chocolate chunks then place in the fridge to chill for 20 minutes.

4. Scoop 1 tbsp of cookie dough and place on the prepared sheet. Repeat, placing the cookies 2-3 inches apart. Sprinkle a bit of sea salt over the top.

5. Bake for 8-10 minutes, or until golden but still a bit gooey. Remove from oven and cool for at least 5 minutes before removing from the pan to a cooling rack.
6. Enjoy with some almond or coconut milk!