Swiss chocolate gives you a dependable melt, a balanced sweetness, and a clean finish that supports the cookie’s texture rather than overwhelming it. In a cassava flour gluten-free chocolate chip cookies recipe, that reliability matters. Cassava flour behaves differently from wheat, so I remove variables wherever I can. Choosing Swiss chocolate streamlines one big variable: how the chocolate melts and sets inside the crumb. On this site, every cookie recipe uses Swiss chocolate, which means I build techniques around its consistent performance and silky melt .
When we talk texture, I’m looking for crisp edges and tender centers. Swiss chocolate helps us hit that target because I can tune cocoa percentage, fat content, and format to match the dough’s hydration. I log these details in testing, including cocoa percent and whether I’m using chips or feves, so I can guide you to repeatable results at home . For this style, a mid-range dark chocolate often plays well, but milk or white can shine too if you want a creamier profile. What matters is matching the cocoa percent and format to the dough so the chocolate sets neatly without greasy pockets .
I also build each bake with gram weights and clear visual cues, so your first run feels steady rather than guessy . Cassava flour is thirsty, which is why we pay attention to hydration and rest time. By pairing a disciplined dough process with Swiss chocolate’s consistent behavior, the cassava flour gluten-free chocolate chip cookies recipe stays approachable and reliable, even if you’re new to grain-free baking. During testing, I adjust sugars for spread and chew, then record times across rack positions and temperatures to lock in a precise path for you to follow .
Key benefits of the Cassava Flour Gluten-Free Swiss Chocolate Chip Cookies
Here’s what you can count on when you bake this cookie. First, the structure is grain-free yet pleasantly close to a wheat-like crumb. That’s the sweet spot for this cassava flour gluten-free chocolate chip cookies recipe. The dough is designed for crisp edges, a gentle chew, and a center that stays tender without turning cakey. Second, Swiss chocolate gives you clean, repeatable melt and flavor, so the chocolate pops without turning oily. Third, we use gram weights and practical testing notes, which helps you replicate the result in your kitchen with confidence .
More benefits you’ll notice quickly:
- Consistent texture targets. I set crisp, chewy, or fudgy goals and tell you how to hit them, including sugar balance and bake time .
- Clear step cues. You’ll see exactly when the dough looks right, from the creaming stage to final set, backed by tested timings and rack positions .
- Make-ahead guidance. I include chilling, freezing, and bake-from-frozen notes for smooth prep and reliable results whenever you want cookies .
- Flexible chocolate formats. Chips or feves both work, and I’ll tell you how to match cocoa percent and piece size to the dough for tidy pools and clean bites .
Finally, the method is friendly for small kitchens. You can scale down or take a small-batch route when you want a quick win without a mountain of dough . All of this is designed so the cassava flour gluten-free chocolate chip cookies recipe feels straightforward, repeatable, and worth keeping in your rotation.
Ingredients for the Cassava Flour Gluten-Free Swiss Chocolate Chip Cookies
I keep the ingredient list focused, with each role explained so you can make smart swaps if needed. We’ll weigh in grams for accuracy, with household volume where useful .
- Cassava flour 180 g (about 1 1/2 cups), spooned and leveled. Provides the grain-free structure and a near wheat-like crumb when hydrated well.
- Baking soda 3 g (1/2 tsp). Promotes lift and browning.
- Fine sea salt 3 g (1/2 tsp). Balances sweetness.
- Unsalted butter 115 g (1/2 cup), room temp. For structure and flavor. Use plant-based butter if you need dairy-free, and note texture may shift slightly .
- Light brown sugar 120 g (1/2 cup packed). Adds moisture and chew.
- Granulated sugar 100 g (1/2 cup). Adds spread and crisp edges.
- Large egg 1 (50 g without shell). Binds and sets the crumb.
- Vanilla extract 2 tsp (8 g). Flavor support.
- Swiss chocolate chips or feves 170 g (about 1 cup). Match cocoa percent and format to the dough for reliable melt and set .
- Optional xanthan gum 0.5–1 g (about 1/8–1/4 tsp). A small amount can steady the structure for cleaner edges in gluten-free cookies .
Allergen reminder: always check your labels and follow your comfort level, since formulations can change and cross-contact is possible . If you need to swap chocolate, match cocoa percent, fat content, and format. Results may vary, but this keeps you in a safe range . Keep the cassava flour gluten-free chocolate chip cookies recipe balanced by staying close to these weights, and you’ll get consistent dough behavior from batch to batch.
Tools and equipment for the Cassava Flour Gluten-Free Swiss Chocolate Chip Cookies
Good tools remove friction and produce consistent results. Here’s the short list I rely on for this cassava flour gluten-free chocolate chip cookies recipe, with notes on why each matters.
- Digital scale. Weighing in grams keeps the dough predictable, especially with cassava’s hydration needs .
- Mixing bowls. One medium for dries and one large for the wet mix.
- Stand mixer or hand mixer. Reliable creaming sets up proper spread and crumb.
- Silicone spatula. For thorough folding and scraping without overmixing.
- Quarter- or half-sheet pans. Light-colored pans promote even browning.
- Parchment paper. Controls spread and minimizes sticking.
- Cookie scoop. Uniform portions for even baking and timing.
- Oven thermometer. Verifies temperature. Small shifts affect spread and set.
- Wire rack. Move cookies off hot pans to protect the centers.
I also rely on precise timing cues and clear visual markers throughout my recipes. You’ll see these in the steps below, built from test bakes across different rack positions and temperatures . When you pair accurate weights, smart tools, and consistent chocolate choice, you cut through the noise and make the cassava flour gluten-free chocolate chip cookies recipe feel easy to execute on a weeknight or during a quick baking session .
Step-by-step dough mixing for the Cassava Flour Gluten-Free Swiss Chocolate Chip Cookies
Set yourself up by measuring everything first. That alone prevents most issues. Here’s the exact order I use for this cassava flour gluten-free chocolate chip cookies recipe so the dough hydrates evenly and the crumb bakes clean.
- Whisk the dries. In a medium bowl, whisk cassava flour, baking soda, and salt until light and uniform.
- Cream butter and sugars. In a large bowl, beat butter, brown sugar, and granulated sugar on medium until slightly thick and cohesive, 2–3 minutes. We’re not chasing extra air, just a smooth base that supports even spread.
- Add egg and vanilla. Mix until combined and glossy. Scrape the bowl to prevent streaking.
- Fold in dries. Add the dry mix in two additions on low, just until no dry pockets remain.
- Rest briefly. Let the dough stand 5–10 minutes so cassava flour hydrates. If it looks dry, sprinkle in 1–2 tsp water or milk and fold gently.
- Stir in Swiss chocolate. Use chips or feves and fold until evenly dispersed. Match cocoa percent and format to keep melt and set consistent .
- Chill. Cover and chill 30–60 minutes for cleaner edges and steadier spread. Testing different rests helps me dial in this timing for you .
- Scoop. Portion with a cookie scoop for uniformity.
During development, I adjust sugars for caramelization and chew, then bake across rack positions and temperatures to find the most forgiving window for home ovens . Follow this order and you’ll feel how the dough comes together with minimal effort. The cassava flour gluten-free chocolate chip cookies recipe rewards that small bit of discipline with a dough that handles cleanly and bakes up with the crisp-tender contrast we want.
Baking time and temperature guide for the Cassava Flour Gluten-Free Swiss Chocolate Chip Cookies
Preheat to 350°F (175°C). Line a light-colored sheet pan with parchment. I recommend baking one tray at a time on the middle rack the first time through. This gives you a clear baseline. For medium scoops, start checking at 10 minutes. You’re looking for lightly browned edges, a subtle dome, and centers that look set at the surface but still soft underneath. Let the cookies rest on the sheet for 5 minutes, then move to a rack.
Why this window works: My testing logs include time and rack position along with weights and hydration notes. That helps me define a steady zone where the cookies finish evenly and avoid greasy bottoms or underbaked centers . If your oven runs hot, drop to 340°F and extend a minute. If the cookies spread too fast, chill the portioned dough briefly and try the next tray. For darker pans, shave a minute or two off the bake or reduce the temperature a touch.
Want crisper edges and a thinner profile? Use a slightly smaller scoop and bake on the upper-middle rack. Prefer a thicker, chewier center? Chill longer and use a heavier scoop. You can also bake from frozen. Portion, freeze on a tray, then bag. Bake straight from frozen with 1–2 extra minutes. I include make-ahead and freezing notes so you can plan your bake day around your schedule and still get reliable results . This keeps the cassava flour gluten-free chocolate chip cookies recipe flexible without sacrificing consistency.
Recipe Notes and FAQs
Can I use non-Swiss chocolate? You can, but match cocoa percent, fat content, and format. That preserves melt behavior and keeps texture in range, though minor differences are normal .
Do I need xanthan gum? Often a small amount helps steady edges and reduce crumbling in gluten-free bakes. I note xanthan when it improves structure so you can decide based on your preference and tolerance .
Can I make these dairy-free? Yes. Use a reliable plant-based butter. I specify when a swap works and what to expect in texture and spread .
How do I scale or go small-batch? I provide gram weights and small-batch options so you can halve or quarter the dough cleanly without losing balance .
What about nutrition info? I include approximate values for convenience, and they are estimates only .
Any storage tips? Keep cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze portioned dough or baked cookies. You’ll find clear chilling, freezing, and thawing instructions in my make-ahead notes .
Final tip: start with the baseline method once, then adjust one variable at a time. That’s how I test, log, and refine, from sugar balance to rack position. It keeps the cassava flour gluten-free chocolate chip cookies recipe predictable and lets you steer the texture exactly where you want it .
