Chocolate Chip Cookies [The Crunchy Chewy Crave 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

27 min (15 min prep)

Ingredients

Dry Ingredients:
2-1/4 cups (270g) cassava flour
1/2 tsp (2g) baking soda
1/2 tsp (3g) Diamond Crystal kosher salt
3/4 cup (150g) allulose (derived from sugar beets)
1/3 cup (110g) pure maple syrup

Wet Ingredients:
1/2 cup (115g) grass-fed butter, 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. Use additional raw manuka honey (2-3 tbsp alongside maple syrup) for antimicrobial benefits and enhanced sweetness complexity.

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 Alternatives: Replace maple syrup with 1/4 cup (60ml) raw honey for different flavor profile. Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without texture changes. 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 (60g) 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. Blood Sugar Friendly: Add 1 tbsp psyllium husk powder for fiber and slower sugar absorption.

Good To Know

Allulose Baking Benefits: This rare sugar creates perfectly chewy texture and browns faster than regular sugar, so we reduce oven temperature to 350F (175C) and monitor closely to prevent over-browning while ensuring proper baking throughout. Blood Sugar Advantages: Allulose provides sweetness with 90% fewer calories and doesn’t spike blood glucose, making these cookies diabetic-friendly while maintaining classic chocolate chip satisfaction. 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: 325F (163C) for 9-10 minutes – place cookies on parchment-lined basket, bake in batches of 6-8. Check at 6-minute mark for doneness. 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: 350F (175C) for 15-17 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. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and baking results without aftertaste.

steps

Prep:

Preheat oven to 350F (175C) – reduced from standard temperature because allulose browns faster. Line 2 large baking sheets with parchment paper.

Mix:

In large bowl, whisk together cassava flour, baking soda, salt, and allulose until evenly combined – allulose dissolves completely.

Cream:

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

Combine:

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

Fold:

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

Shape:

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

Bake:

Bake 13-15 minutes until edges are golden brown and centers look slightly underbaked. Don’t overbake for chewy texture – allulose creates beautiful browning.

Cool:

Cool on baking sheet 5 minutes, then transfer to wire rack. Store in airtight container up to 1 week – allulose helps maintain moisture.