I love this recipe for chocolate chip cookies for so many reasons but mostly because it's easy and incredibly flexible! You can change the ingredients based on your preferences, dietary needs/restrictions or what you have on hand… simply follow the same proportions I give below.

This recipe is gluten free, grain free, dairy free, egg free, refined sugar free and can easily be nut free too! Note, while these taste great out of the oven, they seem to be even better right out of the freezer.

In this recipe, I use Otto’s Cassava Flour, which I love for paleo and gluten free baking. Cassava flour is close in consistency to regular wheat flour and is made from the yucca root, which is a vegetable, so it’s nut free. I find I eat so many nuts in my diet throughout the day, that I don't want to over do it in baking too.

You can easily sub the cassava flour for almond flour or cashew flour (one of my favorites). Cashew flour gives these cookies a nice buttery flavor more similar to traditional chocolate chip cookies. I have found when using cashew flour in this recipe, it's best to add ½ Tbsp coconut flour to help absorb some of the oil from the cashews and nut butter.  

I hope you enjoy them as much as I do!

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