Cassava Flour Applesauce Cookies (AIP Option)

Soft, cakey cassava flour applesauce cookies are a little batch of old-fashioned comfort. Made with five ingredients in one bowl, they are vegan, gluten-free, grain-free, and oil-free, with just enough sweetness for an everyday treat.Make the cookies AIP friendly with one plain ingredient swap.

Introduction

Cookies need not be a grand production. Sometimes, a small batch of something soft, comforting, and not too sweet is exactly what I want with a cup of tea. My cassava flour applesauce cookies fit that description beautifully—and they do not last long at our house.

I love the old-fashioned feel of an applesauce cookie paired with a grain-free flour. The dough comes together in one bowl, with no eggs, dairy, or added oil, and you can scoop it straight onto the baking sheet.

The one detail I encourage you to take seriously is measuring the cassava flour. Use a kitchen scale for the reliable results: a little extra flour can make a big difference in such a small batch. Once that is weighed, the rest is wonderfully uncomplicated.

My original recipe uses nut butter or seed butter, but I have also tested the recipe (with success) using coconut oil. This swap makes the cookiesAIP compatible.

Why You’ll Love This Recipe

• Soft and cakey:A tender cookie for anyone who loves an old-fashioned applesauce treat.
• Five everyday ingredients:Apart from cassava flour, the ingredient list is short and familiar; salt is optional.
• Vegan:Naturally egg-free and dairy-free.
• Gluten-free and grain-free:Made with cassava flour; choose gluten-free baking powder as needed and a grain-free variety to keep the whole recipe grain-free.
• Oil-free:No added oil is needed. Choose a nut or seed butter without added oil to maintain that benefit.
• Straightforward to make nut-free:Use a creamy seed butter in place of the nut butter.
• Quick preparation:Five minutes of mixing, then straight into the oven.
• AIP variation: If you follow an AIP diet protocol, you can make these cookies work for your needs. Simply swap the nut butter or seed butter for an equal amount of melted coconut oil. The cookies are no longer oil-free if you make this swap.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Unsweetened applesauce:Provides moisture and apple flavor. I suggest smooth applesauce for the most consistent dough.
• Smooth nut butter or seed butter:Use creamy cashew, almond, or peanut butter, or a creamy seed butter for a nut-free option. Select one without added oil if keeping the cookies oil-free.To make the cookies AIP friendly, replace the nut butter with an equal amount of coconut oil.
• Coconut sugar:Sweetens the cookies. Brown sugar is an alternative.
• Cassava flour:Use flour made from the whole cassava root, rather than tapioca starch. Weigh it for accuracy.
• Baking powder:Gives the cookies their cakey lift. Use certified gluten-free baking powder as needed, and check the starch ingredient if avoiding grains.
• Fine sea salt, optional:A small amount balances the sweetness.

AIP Variation

For my AIP cookie variation, replace the 2 tablespoons of nut butter with 2 tablespoons of coconut oil. Use coconut sugar and check that your baking powder is suitable for AIP; standard varieties often contain cornstarch. Follow the remaining directions as written. With coconut oil, the cookies are no longer oil-free.

How to Make Cassava Flour Applesauce Cookies

Note that the complete instructions are also in the recipe card below.

1. Prepare the baking sheet.Preheat the oven to 350°F (180°C). Line a large baking sheet (or cookie sheet) with parchment paper.

1. Whisk the wet ingredients.In a medium bowl, whisk the applesauce, smooth nut or seed butter, and coconut sugar until blended and smooth.

1. Add the dry ingredients.Stir in the weighed cassava flour, baking powder, and optional salt. The dough should be fluffy, rather than stiff.

1. Scoop the cookies.Use a small cookie scoop or rounded tablespoon to divide the dough into 13 equal portions on the baking sheet, spacing them about 2 inches (5 cm) apart.

1. Bake.Bake for 11 to 12 minutes, until golden brown and set at the centers. Leave the cookies on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Taste and Texture

Expect a soft, cakey cookie with subtle apple flavor, gentle sweetness, and a tender bite. The choice of nut or seed butter gives you some room to personalize the flavor without changing the basic method. Let the cookies rest on the baking sheet before moving them; they continue to firm as they cool.

Storage

• Room Temperature:Store in an airtight container at cool room temperature for up to 2 days.
• Refrigerator:Store in an airtight container for up to 1 week.
• Freezer:Store in an air-tight container for up to 6 months.

Serving Suggestions

Pack one or two into a lunch bag or box, or enjoy a couple of cookies with tea or coffee, or enjoy with some fresh fruit for a plain afternoon snack or dessert. The small size batch makes it straightforward to bake and enjoy a homestyle cookie without expending much time or effort (other than for savoring your fresh bake).

Flavor Variations

Add 1/2 teaspoon pumpkin pie spice or cinnamon and 1/2 teaspoon vanilla extract to the dough. If desired, sprinkle the tops of the cookies with cinnamon sugar (2 teaspoons coconut sugar mixed with 1/4 teaspoon cinnamon).

Add 1/3 cup regular or miniature dark chocolate chips and 1/2 teaspoon vanilla extract to the cookie dough. If desired, reserve 2 tablespoons of the chips nd press into the tops of each portion of dough before baking.

Make a small indentation in the center of each portion of cookie dough before baking. Add 1/4 teaspoon of fruit jam, apple butter, marmalade, or preserves into the impression. Bake as directed.

Gently press a pecan half (or walnut, of almond) into the center of each dough portion before baking. Bake according to instructions.

Add 1/3 cup raisins or chopped dried fruit (e.g., dried apples, dried cranberries or dried figs) to the Doug before baking. The cassava flour cookies will not spread as much with the addition of the fruit.

Add 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract to the cookie dough. Sprinkle tops of each cookie dough portion with multicolored sprinkles.

Choose creamy cashew, almond, or peanut butter for a different flavor. If you want Paleo cookies, use an appropriate nut butter rather than peanut butter, and check that the baking powder is grain-free.

Tips for Success

• Weigh the cassava flour.Use 43 grams. Cup measurements vary by brand and can add too much flour.
• Check the flour label.Cassava flour and tapioca starch are different products. I do not recommend substituting tapioca starch.
• Keep the dough fluffy.You are not looking for a stiff dough that can be rolled or cut out.
• Watch the centers.Bake until the cookies are golden brown and set in the middle, 11 to 12 minutes.
• Allow the short cooling rest.Leave the cookies on the sheet for 5 minutes before transferring them to a rack.

Ingredient Substitutions

• AIP cookie option:Replace the 2 tablespoons of nut butter with 2 tablespoons of coconut oil. Use coconut sugar and check that your baking powder is suitable for AIP; standard varieties often contain cornstarch. Follow the remaining directions as written. With coconut oil, the cookies are no longer oil-free.
• Nut butter:Use creamy cashew butter, almond butter, or peanut butter.
• Nut-free option:I suggest creamy tahini, sunflower seed butter, roasted flaxseed butter, or pumpkin seed butter in place of the nut butter. Choose products suitable for your allergy needs.
• Coconut sugar:Substitute an equal amount of brown sugar, date sugar, cane sugar, maple syrup or agave nectar. Brown sugar changes the Paleo designation. Stick with coconut sugar or maple syrup if making the AIP variation of the recipe.
• Cassava flour:I recommend keeping the cassava flour and weighing it. I have not tested an alternative flour, such as oat flour or chickpea flour, for this recipe.
• Applesauce and baking powder:I have not tested replacements (e.g., banana puree, or baking soda plus vinegar) for either ingredient in this formula.

Frequently Asked Questions

If you are looking for AIP cookies with cassava flour, the flour alone does not make a recipe suitable for the protocol. You need to follow my recipe variation, which is plain: Replace the 2 tablespoons of nut butter with 2 tablespoons of coconut oil. Use coconut sugar and check that your baking powder is suitable for AIP; standard varieties often contain cornstarch. Follow the remaining directions as written. With coconut oil, the cookies are no longer oil-free.

I do not recommend it. Tapioca flour, also called tapioca starch, is not the same as whole-root cassava flour. One reader traced a failed batch to what appeared to be tapioca starch sold in a package labeled cassava flour. Check the product carefully before baking.

I suggest checking the flour amount first. Readers have reported a gummy or rubbery texture when measuring by volume or adding extra flour. Weigh the 43 grams rather than trying to judge a scant cup measure, and use smooth applesauce for consistency.

No. The dough should be fluffy and scoopable. You do not need a firm dough for shaping. If it looks like pourable pancake batter, check that you used cassava flour rather than tapioca starch and that the ingredient amounts are correct.

They can be, with appropriate ingredients. Use coconut sugar, a Paleo-compatible nut butter such as almond or cashew butter, and grain-free baking powder. Peanut butter and brown sugar are alternatives for readers who do not need the cookies to be Paleo.