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The Best Grain-Free Chocolate Chip Cookie

This could be the BEST grain-free chocolate chip cookie recipe ever!  Made with Cassava flour and avocado, this cookie will surprise you in both flavor, taste, and texture.  You'd never know these chocolate chip cookies were gluten-free and vegan!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Egg-free, Gluten-Free, Vegan
Keyword: Aquafaba, avocado, best chocolate chip cookie, cassava flour, chickpeas, chocolate, chocolate chip, cookie, Cookies
Servings: 16 cookies
Author: Julie Rosenthal


  • ¾ cup cassava flour
  • 6 tbsp chickpea brine
  • ¼ cup mashed avocado ripe
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp pink salt or sea salt
  • ¼ cup date sugar
  • 2 tbsp maple syrup
  • 2 tsp chocolate or vanilla extract pure
  • ½ cup dark chocolate chips gluten-free
  • 1 handful dark chocolate chips gluten-free


  • Preheat oven to 350 degrees F
  • Line 2 cookie trays with parchment paper or tin foil and grease with cooking spray.
  • In a high rim, medium bowl add all of the DRY ingredients and blend together with a hand mixer until dough forms. Set aside.
  • Drain chickpeas out of the can into a strainer with a bowl underneath so you catch the chickpea juice. Use only 6 tablespoons out of the 9 from the can. Do not use the actual chickpeas.
  • Then add in all the wet ingredients and mix on high till well blended.  (Note this mixture will be thicker because of the Cassava flour, but that is totally normal). Really beat the avocado into the mixture.  If you see avocado particles, it’s not mixed enough.
  • Once well-mixed fold in the chocolate chips and mix once more with a hand mixer to ensure that the chips are evenly spread throughout the cookie batter.
  • Take small spoonfuls of batter and mold into a ball and place on the baking sheets.  With your palm, flatten each cookie.  If your hands get stuck to the batter, simply dip your palm in water, and then flatten each cookie.
  • *****YOU MUST FLATTEN EACH COOKIE WITH THE PALM OF YOUR HAND otherwise these cookies will not come out correctly. DO NOT SKIP THIS STEP.
  • Put into the oven for exactly 8 minutes, on the middle rack and lower racks.  At 4 minutes, swap the trays so that each tray is getting an even amount of time on the middle and lower rack.
  • At 8 minutes, take out of the oven, and transfer cookies to a cooling rack. You must let these cookies cool before attempting to eat.  Let cool for a minimum of 10 minutes.
  • Store cookies in the fridge when not eating.


  • Drain chickpeas out of the can into a strainer with a bowl underneath so you catch the chickpea juice.  Put chickpea juice into a glass jar and store it in the fridge.  1 can of chickpeas will give you 9 tablespoons of chickpea juice.  For this recipe, you will only need 6 tablespoons.
  • Store the chickpeas in a plastic bag for either a different recipe or to add to your salads.  You will not need the actual chickpeas for this recipe.
  • I have only tested this recipe using date sugar, so if you use a different sugar source the taste may slightly differ.
  • I personally love Enjoy Life Dark Chocolate chips because they are free of all the top allergens and made in a dedicated gluten-free facility.  However, if .2% milk-fat isn’t an issue in your chocolate chip, then use Hershey’s chocolate baking chips for these cookies.  The cookies pictured use Hershey’s.  My first batch used Enjoy Life.
  • I have not tested this cookie with any other egg or egg replacement.