Chocolate Chip Cookies [The Crunchy Chewy Remix]

Perfectly crispy edges with chewy centers, loaded with dark chocolate chunks. These cookies deliver that nostalgic comfort with clean, wholesome ingredients that make every bite irresistible.

Makes

24 cookies

Total Time

25 min (15 min prep)

Ingredients

Dry Ingredients:
2-1/4 cups (270g) cassava flour
1/2 tsp (2g) baking soda
1/2 tsp (3g) sea salt
3/4 cup (150g) brown coconut sugar
1/3 cup (110g) pure maple syrup

Wet Ingredients:
1/2 cup (115g) butter (grass-fed preferred), softened
1/4 cup (55g) coconut oil, softened
2 large eggs (pasture-raised preferred)
2 tsp (10ml) vanilla extract

Mix-Ins:
1-1/2 cups (225g) dark chocolate chunks (85% cacao preferred)

Make it Good For The Gut (Optional)

Add 1 tablespoon prebiotic fiber powder (like acacia fiber) to dry ingredients for gut health support. Replace 1/4 cup cassava flour with collagen peptides for gut lining support and added protein. Use fermented vanilla extract if available for additional probiotics. Include 1/2 tsp ground ginger in dry ingredients for digestive support and anti-inflammatory benefits. Replace butter with cultured butter for probiotic enhancement.

Remix Options

Flour Alternatives: Use 2 cups (240g) almond flour for protein boost, 2-1/4 cups (270g) oat flour (certified GF) for nuttier flavor, or cassava + coconut flour blend (2 cups cassava + 1/4 cup coconut). Sweetener Swaps: Replace maple syrup with 1/4 cup raw honey, 1/2 cup coconut sugar, or 1/3 cup monk fruit sweetener. Chocolate Variations: Try dairy-free white chocolate chips, sugar-free dark chocolate chunks, mix of cacao nibs and mini chocolate chips, or chopped nuts. Flavor Twists: Add 1 tsp cinnamon + 1/2 tsp nutmeg for spiced cookies, 1 tablespoon orange zest for citrus notes, or 1/2 cup chopped walnuts for crunch. Mini Cookies: Make 48 smaller cookies and bake 8-10 minutes at same temperature. Keto Version: Use almond flour + 1/4 cup coconut flour, replace maple syrup with monk fruit, increase butter to 3/4 cup.

Good To Know

Cassava Flour Benefits: Creates the perfect chewy texture while being naturally grain-free and easier to digest than wheat flour. Room Temperature Rule: Butter and eggs should be at room temperature for smooth mixing – take out 1-2 hours before baking. Don’t Overmix: Mix just until ingredients are combined to prevent tough cookies. Chilling Tip: Chill dough 30 minutes for thicker cookies that spread less. Perfect Doneness: Cookies are done when edges are set and centers look slightly underbaked – they’ll continue cooking on hot pan. Air Fryer Method: 350F (175C) for 8-9 minutes – place cookies on parchment-lined basket, bake in batches of 6-8. Make-Ahead Storage: Shape dough into balls and freeze up to 3 months on parchment-lined trays, transfer to bags once frozen. Baking from Frozen: 375F (190C) for 14-16 minutes – no need to thaw, add 2-3 minutes to standard baking time. Room Temperature Storage: Store in airtight container up to 1 week at room temperature or freeze baked cookies up to 3 months.

steps

Prep:

Prep: Preheat oven to 375F (190C). Line 2 large baking sheets with parchment paper.

Mix:

Mix: In large bowl, whisk together cassava flour, baking soda, salt, and brown coconut sugar until evenly combined.

Cream:

Cream: In separate bowl, cream softened butter and coconut oil using electric mixer until light and fluffy, about 3-4 minutes.

Combine:

Combine: Beat in eggs one at a time, then maple syrup and vanilla extract. Mix until smooth and well combined.

Fold:

Fold: Add dry ingredient mixture to wet ingredients and mix just until combined. Fold in chocolate chunks until evenly distributed.

Shape:

Shape: Using cookie scoop or tablespoon, drop dough balls onto prepared baking sheets, spacing 2 inches apart.

Bake:

Bake: Bake 12-14 minutes until edges are golden brown and centers look slightly underbaked. Don’t overbake for chewy texture.

Cool:

Cool: Cool on baking sheet 5 minutes, then transfer to wire rack. Store in airtight container up to 1 week.