Chocolate Chip Cookies: 70% Cassava Flour, 30% Almond Flour
This is the gluten-free game changer. Bob’s Red Mill Cassava Flour makes up the bulk of this flour combo, a fine, slightly sweet flour made from cassava root and that mimics all-purpose flour in many ways. Then almond flour comes in to help introduce the chewy bite you want in a chocolate chip cookie. Like the almond/all-purpose flour recipe, this has the addition of baking powder for fluffiness. Use the bottoms of the cookies to indicate doneness, as the tops of the cookies will remain quite pale even when they’re ready.

Makes about 26 cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2¼ cups (301 grams) Bob’s Red Mill Cassava Flour
  • 1 cup (96 grams) Bob’s Red Mill Super-Fine Blanched Almond Flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • 1 cup (170 grams) 46% cacao semisweet chocolate chips
  • 1 cup (150 grams) 66% cacao roughly chopped dark chocolate
  • Garnish: flaked sea salt
  1. Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
  3. In a medium bowl, whisk together flours, baking soda, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chocolate chips and chopped chocolate just until combined. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
  4. Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
  5. Press dough balls into 2¼-inch disks, making sure edges are even. Place at least 2 inches apart on prepared pans.
  6. Bake until bottom edges are golden, 8 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Sprinkle with flaked sea salt, if desired.
Recipe by Bake from Scratch at